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No. This person who eats just the beef is at least a secondary consumer if not a third level consumer.
It is a consumer. Even though we eat it, a producer is something that gets its food from the sun. Beef doesn't get its energy from the sun. It gets its energy from a producer, grass.
There is just one eye fillet in a beef cow. Eye fillets are more commonly known as a beef tenderloin.
If you mean beef consomme, it is a clear soup made with beef broth.
The amount of ammonia used in processing beef depends on the beef and the processor. The beef processors generally use an amount of ammonia not to exceed a ph level of 9.5-10 as after this point it affects the taste and smell of the beef. The ammonia kills bacteria that could be deadly to humans consuming the beef, but the ammonia has not been found to be harmful.
is what the consumer wants more of go vegan
The anatomy of beef cattle is knowing the various parts of a beef animal, from the parts of its body (such as the nose and the tail), to the parts which are used for beef. Knowing the anatomy of beef cattle helps a meat processor in determining what cuts of beef to make and where he needs to divide a carcass in order to obtain the various cuts of beef you see on the meat section of your grocery store. It also helps in selecting the best beef cattle to breed and show in the show-ring.
Beef or dairy production. Crossbred cows are used, just like any "normal" cow, as breeding stock. Crossbred calves, especially those beef ones, are commonly raised for beef.
Traditionally cooked with horse meat. Now more commonly cooked with beef.
The animal is a human and he's commonly referred to as a butcher!
Steven Michael Lutz has written: 'An econometric analysis of consumer demand for primal beef products in the United States' -- subject(s): Beef industry, Consumers' preferences
Yes. Cows and horses are commonly found on rangelands, especially beef cattle (no, not the "cows" that are in feedlots, but actual beef cows), not so much dairy cattle.