How Did Beef Come to America
Beefiness: A Brief History
t's what for dinner. At least for most Americans, and at least a few times a week, it's dinner (and maybe luncheon….and possibly breakfast).
We've been eating beef since prehistoric times, as evidenced by the earliest cavern paintings delineation of the hunt for the aurochs, a primitive bovine. Domestication of cattle happened around 8000 BC, and that is when beef consumption really took off. Fast frontwards to the modern American backyard grill, and try to imagine a world without our favorite cherry meat (ignoring vegetarians, of course).
Since the topic of raising cattle and eating beef is so wide ranging, we will focus on American traditions and history (with apologies to our friends in Argentine republic, Slap-up Britain and beyond who share our nation's love of beefiness).
It seems that Castilian explorers introduced the outset Longhorn cattle to America style back in 1534; and the British colonists brought Devon cattle, a valuable source of leather, milk, labor, and of course, beefiness, with them every bit early every bit 1623. At this point, the Native Americans were still hunting buffalo on the vast, lush grasslands of the prairie. And, unlike back in Europe, there was plenty of space to raise cattle and dairy cows, in the huge tracts of pastureland.
Since then many other breeds were imported – Herefords, Aberdeen Angus, Shorthorns, Ayrshire, Charolais, Chianina, Galloway, Guernsey, Jersey, Limousin, Simmenthal and crossbreeds. Some were brought for their success as dairy producers, others for their meat. Breeds vary equally far as their fat marbling, size and yield, and of course, in the case of dairy cows, the quality and book of milk production. The all-time known and most eaten breed is probably the Blackness Angus, which is a cantankerous betwixt Scottish Aberdeen Angus bulls and Texas Longhorn cows. The Aberdeen Angus was introduced to America in 1873, surprising a livestock exposition with their natural lack of horns.These polled (or hornless) cattle mixed well with the Longhorns and today Black Angus is the well-nigh popular breed in the United states of america.
Raising Beef
Beefiness on the hoof may conjure upwardly images of the iconic cowboy out due west, riding a horse and brandishing a lasso. The give-and-take "cowboy" has roots in the Spanish vaquero (vaca being cow), appropriately enough, seeing the Spanish part in introducing cattle in the first place. A cowboy used to literally be a youth who tended a herd of cattle. But information technology wasn't until the 1860s that the mythic American cowboy rose with the beefiness cattle industry. Texas ranchers bred their Longhorn cattle with Hereford and Angus to produce beef which was rising in demand in the Eastern states. Large open up spaces immune the cattle to live on the range, and so be rounded upwards by cowboys, who would drive the herd to a boondocks, where, thanks to the Transcontinental Railroad, it was possible to send alive cattle in railroad cars to butchers in the due east (often Chicago) for slaughtering. These and so chosen "moo-cow towns" out west adult reputations as wild places where cowboys who had been out on the range for weeks would spend their coin in saloons and brothels. Many of their antics have been immortalized in novels and films, and as a outcome, the cowboy lives as an American icon.
The days of the open range and the cattle drives were limited, however. Every bit more than settlers made their fashion west, the grass was depleted and the land developed for other uses. By the 1890s cattle were more than commonly raised on ranches. One important reason this happened was the invention of spinous wire, which allowed ranchers to argue off vast tracts of land to command the range of the cattle. But the image of a cowboy on his horse, rounding up cattle in vast plains persists in American memory. It's not a tradition entirely gone, equally even cattle on ranch land need to be branded and rounded up, and it'southward cowboys that do that work. Still wearing their wide-brimmed hats, jangling spurs and leather chaps.
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Source: https://www.dartagnan.com/history-of-domesticated-beef.html
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