Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of protein and nutrients.
Most beef skeletal muscle meat can be used as-is by merely cutting into certain parts, such as roasts, short ribs, or steak (filet mignon, sirloin steak, rump steak, rib steak, rib-eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Trimmings, on the other hand, which are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced, or used in sausages.
Beef is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B12, iron, and zinc. Red meat is the most significant dietary source of carnitine and, like any other meat (pork, fish, veal, lamb, etc.), is a source of creatine. Creatine is converted to creatinine during cooking