Beef and Veal

depends upon the method of slaughter. If it is slaughtered in accordance to Islamic rites, it is halal ------------ if it is jerk ( mechanically ) slaughtered, it is haram.

Depending on the breed of cattle an adult can weigh anywhere from 770lbs, in the case of miniature cattle, and up to 3,300lbs in the case of the Chianina, the largest breed. There are over 400 different breeds of beef cattle worldwide.

There are typically 7 grams of protein in an ounce of meat It varies depending on the meat. Look into a nutritional database to find out:

http://www.nutritiondata.com/

For 10.5 ounces it weighs .71 pounds

The term meat refers to any type of animal flesh. The term beef is specifically referring to the edible flesh of cattle.

Are you asking in the world or in a specific country? In the world, there are likely over 500 breeds of beef cattle.

The U.S. and South Vietnamese won The Battle Of Hamburger Hill

Serving sizes can range according to your preference as the server. If it is to be served as a meal, 1 to 2 cups should suffice. Always consider a few guests will return for seconds.

There's about 400 mg of cholesterol in 4 ounces of beef liver. The AHA Dietary Guidelines recommend a daily intake of less than 300 mg of cholesterol per day for the general population.

Meats either raw or cooked do not stay long in the refrigerator. 5 days is the longest for cooked or raw meats.

The average person should be getting around 2 to 3 servings (1 serving is the size of a deck of cards) per day. So that would translate to around 14 to 21 servings of red meat per week, where 1 week = 7 days.

Please be more specific. Are you asking about cattle in a plural form or from "a cattle?" If the former, how many are you talking about here? What size are they? What breed? What class or type: cow, steer, bull, heifer, etc.?? And are you asking about ready-to-eat beef that you get from a bovine or carcass weights? So again, please be more specific in this question so that it can be properly answered.

No, they can not all be kosher. Some animals are sick, and therefor their meat cannot be eaten. Also, as you said in the question, certain cuts of meat cannot be eaten at all, as the have chailev (forbidden fats) or the gid hanashe (a vein that is forbidden to be eaten according to kosher law).

In the early 18th century some Germans noticed during their travels to Asia, that the locals would stuff their beef between their saddles while they would ride, to help soften it for later consumption. The Germans loved the idea of soft seasoned meat, and so they brought the idea back home with them to Hamburg. As time went on, it soon became known as Hamburg Meat. Later when the meat was used in the sandwich we know today, it carried the name of the Hamburger Meat and became the hamburger. The were also once called "Hamburg steak". (Ground meat predates this, of course.)
It's thought to have come from the town of Hamburg, Germany. Here is where it's thought hamburger (originally called "hamburger steak") was "invented". The word hamburger first appeared in English in the late 1800's.

No. She is a dairy cow, one that is used to primarily produce milk.

The tenderloin of beef tapers at one end. From the main part of the tenderloin, one gets filet mignon, but as the cut tapers down the tenderloin is too small to get nice steaks from (even though it is the same tender, relatively lean cut of beef). Typically this piece is cut into "tips" which are used in stews, stir fries, brochettes or various other applications. Like the filets, the cut takes well to quick, dry heat methods of cooking (grilling, broiling, and sautees).

Corned beef must be put in an oven temperature of minimum 325 degrees Fahrenheit. The oven can be altered to a different temperature. The resulting internal temperature of the corned beef must be 160 degrees Fahrenheit no matter the oven temperature you choose.

Raw meats do not last long in the refrigerator. Meats that are not going to be eaten in a few days should be frozen and not stored in the refrigerator.Place raw meats in freezer bags or paper or an airtight container.Then freeze them for up to 2 years.

it actually depends on which hamburger you eat and wat it has on it

Depends on the breed. Some breeds, like the Chianina, are over 6 feet in height and 8 or 9 in length. Smaller beef breeds like Dexters, only reach a height of 3 to 4 feet and a length of only 5 feet.

To keep beef in the freezer effectively, wrap it tightly in plastic wrap, aluminum foil, or freezer paper to prevent freezer burn. Alternatively, use vacuum-sealed bags for optimal preservation. Label the packaging with the date to track freshness, and store the beef at 0°F (-18°C) or lower for best quality. Avoid storing beef in its original store packaging, as it may not provide adequate protection in the freezer.

It depends on your location, the breed, it's size, health and what it looks like. In the US, particularly in the west black cows (especially black Angus do to marketing) sell for more even if they are not as a cow of another color. The hormone free, organic, and grass raised/finished market(s) will have higher price per pound but that is because it can cost more to raise the cow to its finished weight.
2$

There are more than two. You can bake, broil, braise, saute, stew, grill, roast, steam, cure or boil meat. I guess these break down into wet methods and dry methods if you group them. That would be two groups of cooking methods.