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Beef
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For other uses, see Beef (disambiguation).
An uncooked rib roast
Wagyu cattle are an example of a breed raised primarily for beef.
Beef as part of a meal with potatoes and spinach
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times.[1] Beef is a source of high-quality protein and nutrients.[2]
Beef skeletal muscle meat can be used as is by merely cutting into certain parts 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, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The blood is used in some varieties called blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is[3], but are more often cleaned and used as natural sausage casings. The bones are used for making beef stock.
Beef from steers and heifers is similar.[4] Depending on economics, the number of heifers kept for breeding varies. The meat from older bulls, because it is usually tougher, is frequently used for mince (known as ground beef in the United States). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot (or concentrated animal feeding operation), where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend.
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.[5] In absolute numbers, the United States, Brazil, and the People's Republic of China are the world's three largest consumers of beef; Uruguay, however, has the highest beef and veal consumption per capita, followed by Argentina and Brazil. According to the data from OECD, the average Uruguayan ate over 42 kg (93 lb) of beef or veal in 2014, representing the highest beef/veal consumption per capita in the world. In comparison, the average American consumed only about 24 kg (53 lb) beef or veal in the same year, while African countries, such as Mozambique, Ghana, and Nigeria, consumed the least beef or veal per capita.
Cows are considered sacred in the Hinduism and most observant Hindus who do eat meat almost always abstain from beef.
In 2015, the world's largest exporters of beef, (including buffalo meat), were India, Brazil and Australia.[6][7] Beef production is also important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus and Nicaragua.
Contents
[hide]
1 Etymology
2 History
3 Farming of beef cattle
4 Cuts
5 Special beef designations
5.1 Breed and origin based designations
5.2 Process based designations
5.3 Output based standards
5.3.1 Beef grading
6 Aging and tenderization
7 Cooking and preparation
7.1 Dry heat
7.1.1 Internal temperature
7.2 Frying
7.3 Moist heat
7.4 Raw beef
7.5 Cured, smoked, and dried beef
8 Religious prohibitions
9 Legal prohibition
9.1 India
9.2 Cuba
10 Nutrition and health
10.1 Health concerns
10.2 Recalls
10.3 Mad cow disease
11 World producers
12 See also
13 References
14 External links
Etymology[edit]
The word beef is from the Latin bōs,[8] in contrast to cow which is from Middle English cou (both words have the same Indo-European root *gʷou-).[9] After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal (such as nēat, or cu for adult females) by the peasants, but the meat was called boef (ox) (Modern French bœuf) by the French nobles — who did not often deal with the live animal — when it was served to them. This is one example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also found in such English word-pairs as pig/pork, deer/venison, sheep/mutton and chicken/poultry.[10] Beef is cognate with bovine through the Late Latin bovīnus.[11]
History[edit]
People have eaten the flesh of bovines from prehistoric times; some of the earliest known cave paintings, such as those of Lascaux, show aurochs in hunting scenes. People domesticated cattle around 8000 BC to provide ready access to beef, milk, and leather.[12] Most cattle originated in the Old World, with the exception of bison hybrids, which originated in the Americas. Examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent.[13]
It is unknown exactly when people started cooking beef. Cattle were widely used across the Old World as draft animals (oxen), for milk, or specifically for human consumption. With the mechanization of farming, some breeds were specifically bred to increase meat yield, resulting in Chianina and Charolais cattle, or to improve the texture of meat, giving rise to the Murray Grey, Angus, and Wagyū. Some breeds have been selected for both meat and milk production, such as the Brown Swiss (Braunvieh).
In the United States, the growth of the beef business was largely due to expansion in the Southwest. Upon the acquisition of grasslands through the Mexican–American War of 1848, and later the expulsion of the Plains Indians from this region and the Midwest, the American livestock industry began, starting primarily with the taming of wild longhorn cattle. Chicago and New York City were the first to benefit from these developments in their stockyards and in their meat markets.[14]
Farming of beef cattle[edit]
Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and Intensive animal farming. Typically, the production of one pound (0.45 kg) of cooked beef requires 27 lb (12 kg) of fodder, over 200 US gal (760 l; 170 imp gal) of water and nearly three hundred square feet (28 m2) of land.[15]
Cuts[edit]
Main article: Cut of beef
Beef is first divided into primal cuts, pieces of meat initially separated from the carcass during butchering. These are basic sections from which steaks and other subdivisions are cut. The term "primal cut" is quite different from "prime cut", used to characterize cuts considered to be of higher quality. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; for example, the cut described as "brisket" in the United States is from a significantly different part of the carcass than British brisket.
Special beef designations[edit]
Breed and origin based designations[edit]
Beef rump steak on grill pan, cooked to medium rare
Certified Angus Beef (CAB) in Canada and the United States is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms Angus Beef or Black Angus Beef are loosely and commonly misused or confused with CAB; this is especially common in the food service industry. The brand or name Certified Angus Beef cannot be legally used by an establishment that is not licensed to do so. In the UK the equivalent is Aberdeen Angus, marketed as higher quality and associated with stricter animal welfare rules. Notable for the herd being free of BSE during the BSE epidemic in the UK. Similar schemes are used elsewhere as in Certified Angus Beef in Ireland.[16]
Certified Hereford Beef is beef certified to have come from Hereford cattle.
Kobe beef is pure Tajima-gyu breed bull, that was born, raised, and slaughtered solely within the Hyogo prefecture. Very limited amounts of Kobe are exported.[17]
The EU recognizes the following Protected Designation of Origin beef brands:[18]
Spain – Carne de Ávila, Carne de Cantabria, Carne de la Sierra de Guadarrama, Carne de Morucha de Salamanca, Carne de Vacuno del País o Euskal Okela, Ternera Galega
France – Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine
Portugal – Carne Alentejana, Carne Arouquesa, Carne Barrosã, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso, Carne dos Açores, Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa
United Kingdom – Orkney Beef, Scotch Beef, Welsh Beef
Belgium – Belgian Blue
Process based designations[edit]
Some certifications are based upon the way the cattle are treated fed and or slaughtered.
Grass-fed beef cattle have been raised exclusively on forage. Grain-fed beef cattle are raised primarily on forage, but are "finished" in a feedlot.
Halal beef has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws.[19]
Kosher beef has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.
Organic beef is produced without added hormones, pesticides, or other chemicals, though requirements for labeling it organic vary widely.
Output based standards[edit]
Some standards are based upon the inspected quality of the meat after slaughter.
Beef grading[edit]
Countries regulate the marketing and sale of Beef by observing criteria post slaughter and classifying the observed quality of the meat. This classification, sometimes optional, can suggest a market demand for a particular animal's attributes and therefore the price owed to the producer.
See also: Beef carcass classification and Food grading
Aging and tenderization[edit]
Main article: Beef aging
Further information: Meat § Conditioning, Meat preservation, and Meat tenderness
To improve tenderness of beef, it is often aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.
Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.
Meat from less tender cuts or older cattle can be mechanically tenderized by forcing small, sharp blades through the cuts to disrupt the proteins. Also, solutions of exogenous proteolytic enzymes (papain, bromelin or ficin) can be injected to augment the endogenous enzymes. Similarly, solutions of salt and sodium phosphates can be injected to soften and swell the myofibrillar proteins. This improves juiciness and tenderness. Salt can improve the flavor, but phosphate can contribute a soapy flavor.
Cooking and preparation[edit]
Cooked ground beef.
These methods are applicable to all types of meat and some other foodstuffs.
Dry heat[edit]
Roast beef cooked under high heat
Method
Description
Grilling is cooking the beef over or under a high radiant heat source, generally in excess of 340 °C (650 °F). This leads to searing of the surface of the beef, which creates a flavorsome crust. In Australia, New Zealand, the United States, Canada, the UK, Germany and The Netherlands, grilling, particularly over charcoal, is sometimes known as barbecuing, often shortened to "BBQ". When cooked over charcoal, this method can also be called charbroiling.
Barbecue refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire.
Broiling is a term used in North America. It is similar to grilling, but with the heat source always above the meat. Elsewhere this is considered a way of grilling.
Griddle Meat may be cooked on a hot metal griddle. A little oil or fat may be added to inhibit sticking; the dividing line when the method becomes shallow frying is not well-defined.
Roasting is a way of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat. Roasting is suitable for thicker pieces of meat; the other methods listed are usually for steaks and similar cuts.
Internal temperature[edit]
Main article: Doneness
Beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer. Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.
Frying[edit]
Meat can be cooked in boiling oil, typically by shallow frying, although deep frying may be used, often for meat enrobed with breadcrumbs as in milanesas. Larger pieces such as steaks may be cooked this way, or meat may be cut smaller as in stir frying, typically an Asian way of cooking: cooking oil with flavorings such as garlic, ginger and onions is put in a very hot wok. Then small pieces of meat are added, followed by ingredients which cook more quickly, such as mixed vegetables. The dish is ready when the ingredients are 'just cooked'.
Moist heat[edit]
Moist heat cooking methods include braising, pot roasting, stewing and sous-vide. These techniques are often used for cuts of beef that are tougher, as these longer, lower-temperature cooking methods have time to dissolve connecting tissue which otherwise makes meat remain tough after cooking.
Stewing or simmering
simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavorings. This technique may be used as part of pressure cooking.
Braising
cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid, and usually is browned before the oven step.
Sous-vide
Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unknown—at an accurately determined temperature much lower than normally used for other types of cooking. The intention is to maintain the integrity of ingredients and achieve very precise control of cooking. Although water is used in the method, only moisture in or added to the food bags is in contact with the food.
Beef roasted with vinegar and sliced with spiced paste, often called "cold beef".
Meat has usually been cooked in water which is just simmering, such as in stewing; higher temperatures make meat tougher by causing the proteins to contract. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 52 °C (126 °F) (sous-vide) to 90 °C (194 °F) (slow cooking), for prolonged periods has become possible; this is just hot enough to convert the tough collagen in connective tissue into gelatin through hydrolysis, with minimal toughening.
With the adequate combination of temperature and cooking time, pathogens, such as bacteria will be killed, and pasteurization can be achieved. Because browning (Maillard reactions) can only occur at higher temperatures (above the boiling point of water), these moist techniques do not develop the flavors associated with browning. Meat will often undergo searing in a very hot pan, grilling or browning with a torch before moist cooking (though sometimes after).
Thermostatically controlled methods, such as sous-vide, can also prevent overcooking by bringing the meat to the exact degree of doneness desired, and holding it at that temperature indefinitely. The combination of precise temperature control and long cooking duration makes it possible to be assured that pasteurization has been achieved, both on the surface and the interior of even very thick cuts of meat, which can not be assured with most other cooking techniques. (Although extremely long-duration cooking can break down the texture of the meat to an undesirable degree.)
Beef can be cooked quickly at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced meat is cooked by the diners at the table by immersing it in a heated pot of water or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat.
Raw beef[edit]
Sliced beef
Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk.
The Belgian or Dutch dish filet américain is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Lebanese and Syrian dish. And in Ethiopia, a ground raw meat dish called tire siga or kitfo is eaten (upon availability).
Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often, the beef is partially frozen before slicing to allow very thin slices to be cut.
Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The beef is mostly topped with the yolk of a raw egg.
Cured, smoked, and dried beef[edit]
Beef curry in Dhaka, Bangladesh
Bresaola is an air-dried, salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland. Chipped beef is an American industrially produced air-dried beef product, described by one of its manufacturers as being "similar to bresaola, but not as tasty."[20]
Beef jerky is dried, salted, smoked beef popular in the United States.
Biltong is a cured, salted, air dried beef popular in South Africa.
Pastrami is often made from beef; raw beef is salted, then partly dried and seasoned with various herbs and spices, and smoked.
Corned beef is a cut of beef cured or pickled in a seasoned brine. The corn in corned beef refers to the grains of coarse salts (known as corns) used to cure it. The term corned beef can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.
Spiced beef is a cured and salted joint of round, topside, or silverside, traditionally served at Christmas in Ireland. It is a form of salt beef, cured with spices and saltpetre, intended to be boiled or broiled in Guinness or a similar stout, and then optionally roasted for a period after.[21] There are various other recipes for pickled beef. Sauerbraten is a German variant.
Religious prohibitions[edit]
Main article: Cattle in religion
A pamphlet protesting against the practice of cow slaughter.
Most Indic religions do not appreciate killing cattle and eating beef. However, they do not consider the cow to be a god.[22] Bovines have a sacred status in India especially the cow, from the idealization due to their provision of sustenance for families. Bovines are generally considered to be integral to the landscape. In Hinduism, the entire cosmic creation is considered to be sacred and are venerated like celestial bodies such as Sun, Moon to Fig trees and rivers like Ganga, Saraswati...etc.[23]
India as a developing country, many of its rural area economies depend upon cattle farming, hence they have been revered in the society.[24][25] From vedic periods role of cattle, especially cows, as a source of milk, and dairy products, and their relative importance in transport services and farming like ploughing, row planting, ridging, and weeding made people to revere the importance of cow in their daily lives, and this rose with the advent of Jainism and Gupta period.[26] In medieval India, Maharaja Ranjit Singh issued proclamation on stopping cow slaughter as it is a sentimental issue. Lack of secular tolerance and caste politics has also given birth to Hindu right-wing vigilante cow protection groups. Conflicts over cow slaughter often have sparked religious riots that has led to loss of human life and in an 1893 riot alone, more than 100 people were killed for the cause.[27] A. N. Bose in Social and Rural Economy of Northern India says any taboo or the cow worship itself is a relatively recent development in India. The sacred white Cow is considered as the abode of cores of 33 type Hindu Deities. Products of Cow's milk like curd, butter, cheese, milk sweets are sold commercially and used in religious rituals. Excrement of cows, cow dung is used to clean floors of Hindu households and hotels.[28]
For religious reasons the ancient Egyptian priests also refrained from consuming beef. Buddhists and Sikhs are also against wrongful slaughtering of animals but they don't have a wrongful eating doctrine.[29] In the Indigenous American tradition a white buffalo calf is considered sacred, they call it Pte Ska Win (White Buffalo Calf Woman).
During the season of Lent, Orthodox Christians and Catholics give up all meat and poultry (as well as dairy products and eggs) as a religious act. Observant Jews[30] and Muslims may not eat any meat or poultry which has not been slaughtered and treated in conformance with religious laws.
Legal prohibition[edit]
India[edit]
Main article: Cattle slaughter in India
India is one of the biggest exporters of beef. Though some states of India impose various types of prohibition on beef prompted by religious aspects that are fueled by Caste and Religion based Politics.[31][32][33][34][35] Hindu religious scripts do not condemn consumption of beef and experts concur. However certain Hindu castes and sects continue to avoid beef from their diets.[36][37] Article 48 of the Constitution of India mandates the state may take steps for preserving and improving the bovine breeds, and prohibit the slaughter, of cows and calves and other milch and draught cattle. Article 47 of the Constitution of India provides states must raise the level of nutrition and the standard of living and to improve public health as among its primary duties, based on this a reasonableness in slaughter of common cattle was instituted, if the animals ceased to be capable of breeding, providing milk, or serving as draught animals. The overall mismanagement of India's common cattle is dubbed in academic fields as "India's bovine burden."[38] In 2017 as a part of Hindutva movement (A way of life or state of mind rooted in central beliefs of the Hindu religion.), a rule against the slaughter of cattle and the eating of beef was signed into law by presidential assent as a modified version of Prevention of Cruelty to Animals Act, 1960. The original act, however, did permit the humane slaughter of animals for use as food.[39][40]
Existing meat export policy in India prohibits the export of beef (meat of cow, oxen and calf). Bone-in meat, a carcass, or half carcass of buffalo is also prohibited from export. Only the boneless meat of buffalo, meat of goat and sheep and birds is permitted for export.[41][42] In 2017, India sought a total "beef ban" and Australian market analysts predicted that this would create market opportunities for leather traders and meat producers there and elsewhere. Their prediction estimated a twenty percent shortage of beef and a thirteen percent shortage of leather in the world market.[43]
Cuba[edit]
In 2003, Cuba banned cow slaughter due to severe shortage of milk and milk products.[44]
Nutrition and health[edit]
Ground Beef 15% fat, broiled
Nutritional value per 100 g (3.5 oz)
Energy
1,047 kJ (250 kcal)
Carbohydrates
0 g
Starch
0 g
Dietary fiber
0 g
Fat
15 g
Saturated
5.887 g
Monounsaturated
6.662 g
Polyunsaturated
0.485 g
Protein
26 g
Vitamins
Quantity
%DV†
Thiamine (B1)
4%
0.046 mg
Riboflavin (B2)
15%
0.176 mg
Niacin (B3)
36%
5.378 mg
Vitamin B6
29%
0.383 mg
Folate (B9)
2%
9 μg
Vitamin B12
110%
2.64 μg
Choline
17%
82.4 mg
Vitamin D
1%
7 IU
Vitamin E
3%
0.45 mg
Vitamin K
1%
1.2 μg
Minerals
Quantity
%DV†
Calcium
2%
18 mg
Copper
43%
0.85 mg
Iron
20%
2.6 mg
Magnesium
6%
21 mg
Manganese
1%
0.012 mg
Phosphorus
28%
198 mg
Potassium
7%
318 mg
Selenium
31%
21.6 μg
Sodium
5%
72 mg
Zinc
66%
6.31 mg
Other constituents
Quantity
Water
58 g
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Beef is a source of complete protein and it is a rich source (20% or more of the Daily Value, DV) of Niacin, Vitamin B6, Vitamin B12, iron, phosphorus and zinc.[45] 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.[46]
Health concerns[edit]
See also: Red meat § Human health
Cancer
Excessive consumption of red processed meat is known to increase the risk of bowel cancer and some other cancers.[47][48][49]
Cardiovascular disease and coronary heart disease
The Harvard School of Public Health recommends consumers eat red meat sparingly as it has high levels of undesirable saturated fat.[50] This recommendation is not without controversy, though. Another study from The Harvard School of Public Health appearing in Circulation (journal) found "Consumption of processed meats, but not red meats, is associated with higher incidence of coronary heart disease and diabetes mellitus."[51]
This finding tended to confirm an earlier meta-analysis of the nutritional effects of saturated fat in The American Journal of Clinical Nutrition which found "[P]rospective epidemiologic studies showed that there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of coronary heart disease or cardiovascular disease. More data are needed to elucidate whether cardiovascular disease risks are likely to be influenced by the specific nutrients used to replace saturated fat."[52]
Dioxins
Some cattle raised in the United States feed on pastures fertilized with sewage sludge. Elevated dioxins may be present in meat from these cattle.[53]
Recalls[edit]
Ground beef has been subject to recalls in the United States, due to Escherichia coli (E. coli) contamination:
January 2011, One Great Burger expands recall.[54]
February 2011, American Food Service, a Pico Rivera, Calif. establishment, is recalling approximately 3,170 pounds (1,440 kg) of fresh ground beef patties and other bulk packages of ground beef products that may be contaminated with E. coli O157:H7.[55]
March 2011, 14,000 pounds (6,400 kg) beef recalled by Creekstone Farms Premium Beef due to E. coli concerns.[56]
April 2011, National Beef Packaging recalled more than 60,000 pounds (27,000 kg) of ground beef due to E. coli contamination.[57]
May 2011, Irish Hills Meat Company of Michigan, a Tipton, Mich., establishment is recalling approximately 900 pounds (410 kg) of ground beef products that may be contaminated with E. coli O157:H7.[58]
September 2011, Tyson Fresh Meats recalled 131,100 pounds (59,500 kg) of ground beef due to E. coli contamination.[59]
December 2011, Tyson Fresh Meats recalled 40,000 pounds (18,000 kg) of ground beef due to E. coli contamination.[60]
January 2012, Hannaford Supermarkets recalled all ground beef with sell by dates 17 December 2011 or earlier.[61]
September 2012, XL Foods recalled more than 1800 products believed to be contaminated with E. coli 0157:H7. The recalled products were produced at the company's plant in Brooks, Alberta, Canada; this was the largest recall of its kind in Canadian History.[citation needed][62][63]
Mad cow disease[edit]
Main article: Bovine spongiform encephalopathy
In 1984, the use of meat and bone meal in cattle feed resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United Kingdom.[64]
Since then, other countries have had outbreaks of BSE:
In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle, but was reopened in early 2005.[65]
In June 2005 Dr. John Clifford, chief veterinary officer for the United States Department of Agriculture animal health inspection service, confirmed a fully domestic case of BSE in Texas. Clifford would not identify the ranch, calling that "privileged information."[66] The 12-year-old animal was alive at the time when Oprah Winfrey raised concerns about cannibalistic feeding practices on her show[67] which aired 16 April 1996.
In 2010, the EU, through the European Food Safety Authority (EFSA), proposed a roadmap to gradually lift the restrictions on the feed ban.[68] EU Regulation No 999/2001 had outlined a complete ban on feeding mammal-based products to cattle.[69] A regulation that modified Annex IV of 999/2001, was published in 2013 that allowed for certain milk, fish, eggs, and plant-fed farm animal products to be used.[70]
World producers[edit]
Top 5 cattle and beef exporting countries – 2016
Beef exports, including buffalo meat, in metric tons(2016)[71]
Rank
Country
2015
%of the World
1 Brazil 1,850,000 19.60%
1 India 1,850,000 19.60%
3 Australia 1,385,000 14.67%
4 United States 1,120,000 11.87%
5 New Zealand 580,000 6.14%
Top 10 cattle and beef producing countries (2009,2010) [72]
Beef production (1000 Metric Tons CWE) (2009)
Rank
Country
2009
2010
%Chg
1 United States 11,889 11,789 −0.8%
2 Brazil 8,935 9,300 4%
3 EU-27 7,970 7,920 −0.6%
4 China 5,764 5,550 −4%
5 Argentina 3,400 2,800 −18%
6 India 2,610 2,760 6%
7 Australia 2,100 2,075 −1%
8 Mexico 1,700 1,735 2%
9 Russia 1,285 1,260 −2%
10 Pakistan 1,226 1,250 2%
National cattle herds (Per 1000 Head)
Rank
Country
2009
2010
%Chg
1 India 57,960 58,300 0.6%
2 Brazil 49,150 49,400 0.5%
3 China 42,572 41,000 −4%
4 United States 35,819 35,300 −1.4%
5 EU-27 30,400 30,150 −0.8%
6 Argentina 12,300 13,200 7%
7 Australia 9,213 10,158 10%
8 Russia 7,010 6,970 −0.6%
9 Mexico 6,775 6,797 0.3%
10 Colombia 5,675 5,675 0.0%
See also[edit]
Food portal
Argentine beef
Beef Australia
Beef hormone controversy
Carnism
Entrecôte
List of beef dishes
List of meat animals
Pink slime
References[edit]
Jump up ^ Piatti-Farnell, Lorna (2013). Beef: A Global History. London: Reaktion Books. p. 7. ISBN 1780231172 – via EBL Reader. In prehistoric times, our ancestors were known to have hunted aurochs, a type of wild—and rather ferocious—cattle that were the ancestor to modern livestock.
Jump up ^ Oh, Mirae; Kim, Eun-Kyung; Jeon, Byong-Tae; Tang, Yujiao (2016). "Chemical compositions, free amino acid contents and antioxidant activities of Hanwoo (Bos taurus coreanae) beef by cut". Meat Science. 119: 16–21. doi:10.1016/j.meatsci.2016.04.016. PMID 27115864 – via Science Direct. Beef is one of the main animal food resources providing high-quality protein and essential nutrients, including essential amino acids, unsaturated fatty acids, minerals, and vitamins, for human consumption.
Jump up ^ Dejohn, Irving (2011-03-29), You got the guts to try Argentinian chinchulini - cow intestine delicacy?, NY Daily News, archived from the original on 2017-09-05, retrieved 2018-04-27
Jump up ^ Schweihofer, Jeannine and Buskirk, Dan (10 April 2014) Do steers or heifers produce better beef?. Michigan State University.
Jump up ^ Raloff, Janet (31 May 2003). Food for Thought: Global Food Trends. Science News.
Jump up ^ Beef and Veal Meat Exports by Country in 1000 MT CWE. 25 March 2013
Jump up ^ Raghavan, TCA Sharad (10 August 2015). "India on top in exporting beef". The Hindu. India. Retrieved 7 October 2016.
Jump up ^ Harper, Douglas. "beef". Online Etymology Dictionary.
Jump up ^ "Beef". The Free Online Dictionary, Thesaurus and Encyclopedia. Thefreedictionary.com. Retrieved 18 December 2011.
Jump up ^ The American Heritage Dictionary of the English Language, Fourth Edition, 2000: beef.
Jump up ^ "Beef". The American Heritage College Dictionary, 4th ed.
Jump up ^ "Late Neolithic megalithic structures at Nabta Playa". Archived from the original on 13 February 2008. Retrieved 27 February 2008.
Jump up ^ "History of Cattle Breeds". Archived from the original on 27 April 2007. Retrieved 17 April 2007.
Jump up ^ Horowitz, Roger (2006). Putting Meat on the American Table: Taste, Technology, Transformation. Baltimore: The Johns Hopkins University Press. ISBN 0801882419.
Jump up ^ Foster, Tom. (18 November 2013) Can Artificial Meat Save The World?. Popsci.com. Retrieved on 19 December 2016.
Jump up ^ "Certified Angus Beef in Ireland". Angus producer group. Retrieved 2 March 2014.
Jump up ^ "Exported Beef". Kobe Beef Marketing & Distribution Promotion Association. Archived from the original on 11 October 2014.
Jump up ^ "Protected Designation of Origin (PDO)/Protected Geographical Indication (PGI)". European Commission — Agriculture and Rural Development. Archived from the original on 18 August 2007. Retrieved 10 August 2007.
Jump up ^ "Is a Halal food market boom on its way?". Retrieved 3 October 2013.
Jump up ^ "Dried Beef Products". Hormel. Archived from the original on 11 March 2007. Retrieved 3 September 2008.
Jump up ^ Recipe for traditional dry spiced beef – An Bord Bia
Jump up ^ Bankim Chandra Chatterji (1940). Letters on Hinduism. M.M. Bose.
Jump up ^ Owen Cole; V P Hermant Kanit (25 June 2010). Hinduism - An Introduction. Hodder & Stoughton. p. 43. ISBN 978-1-4441-3100-0.
Jump up ^ "Holy Cows: Hinduism's Blessed Bovines". Hinduism.about.com. Retrieved 2 March 2014.
Jump up ^ "Switzerland loves its cows. But unlike India, there is no merging of the bovine and divine". The Wire. Retrieved 2 April 2017.
Jump up ^ Chatterjee, Suhas (1998). Indian Civilization and Culture. M.D. Publications Pvt. Ltd. p. 232. ISBN 978-81-7533-083-2.
Jump up ^ "The cow keepers: Some cattle vigilante groups operating in Delhi and neighbouring states". 11 October 2015.
Jump up ^ Tryambakayajvan (1995). The Perfect Wife. Penguin Books India. p. 59. ISBN 978-0-14-043598-6.
Jump up ^ Kenneth F. Kiple (30 April 2007). A Movable Feast: Ten Millennia of Food Globalization. Cambridge University Press. pp. 53+. ISBN 978-1-139-46354-6.
Jump up ^ Maimonodies, Yad Hachazaka; Kedusha; Hilchos Shechita 1:1
Jump up ^ "Milking beef issue could tear social fabric". 28 May 2017.
Jump up ^ Safi, Michael (5 April 2017). "Muslim man dies in India after attack by Hindu 'cow protectors'". The Guardian.
Jump up ^ "'Women raped in fatal attack over beef'". 12 September 2016 – via www.bbc.com.
Jump up ^ Doshi, Vidhi (6 June 2017). "To protest Modi, these Indians are cooking beef in public". The Washington Post.
Jump up ^ "Holy cow: World's 2nd-largest beef exporter may ban cattle slaughter - FarmIreland.ie". independent.ie.
Jump up ^ "Explained: Holiness of the Cow and Controversy Over Beef-Eating In Ancient India". Indian Express. 8 June 2015.
Jump up ^ "The Hindu : Beef eating: strangulating history". www.thehindu.com.
Jump up ^ John R. K. Robson (1980). Food, Ecology, and Culture: Readings in the Anthropology of Dietary Practices. Taylor & Francis. p. 126. ISBN 978-0-677-16090-0.
Jump up ^ Prashad, Vijay. "A political stampede over India's sacred cow". The Washington Post. Retrieved 4 March 2017.
Jump up ^ "Beef, ban and bloodshed". India Today. 7 October 2015.
Jump up ^ "Buffalo meat exports at over Rs 21K cr in 10 mths in FY'17".
Jump up ^ "Nirmala slams Akhilesh, says beef exports already banned".
Jump up ^ Long, Warwick (30 May 2017). "World's second-largest beef exporter bans sale of slaughter cattle".
Jump up ^ Cuba bans cow slaughter. Articles.economictimes.indiatimes.com (13 September 2003). Retrieved on 19 December 2016.
Jump up ^ "Beef, lean organic". WHFoods. 18 October 2004. Retrieved 18 December 2011.
Jump up ^ "Eating Cooked Meat Can Distort CKD Stage in Diabetes". Retrieved 3 October 2013.
Jump up ^ "Bowel cancer risk factors". Cancer Research UK. 17 December 2013. Retrieved 12 September 2016.
Jump up ^ American Institute for Cancer Research (2007). Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective. p. 116. ISBN 978-0-9722522-2-5.
Jump up ^ Xue XJ, Gao Q, Qiao JH, Zhang J, Xu CP, Liu J (2014). "Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies". Int J Clin Exp Med (Meta-analysis). 7 (6): 1542–53. PMC 4100964  . PMID 25035778.
Jump up ^ "Harvard School of Public Health – Healthy Eating Pyramid". Hsph.harvard.edu. 14 September 2011. Archived from the original on 28 August 2008. Retrieved 18 December 2011.
Jump up ^ Micha, R.; Wallace, S. K.; Mozaffarian, D. (2010). "Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus: A Systematic Review and Meta-Analysis". Circulation. 121 (21): 2271–83. doi:10.1161/CIRCULATIONAHA.109.924977. PMC 2885952  . PMID 20479151.
Jump up ^ Siri-Tarino, P. W.; Sun, Q.; Hu, F. B.; Krauss, R. M. (2010). "Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease". American Journal of Clinical Nutrition. 91 (3): 535–546. doi:10.3945/ajcn.2009.27725. PMC 2824152  . PMID 20071648.
Jump up ^ "USDA Emerging Issues" (PDF). Archived from the original (PDF) on 12 January 2012.
Jump up ^ Cochran, Catherine (14 January 2011). "One Great Burger expands ground beef recall". USDA.gov. Archived from the original on 31 May 2013.
Jump up ^ McIntire, Richard J. (5 February 2011). "California firm recalls ground beef". USDA.gov. Archived from the original on 31 May 2013.
Jump up ^ "Kansas City firm recalls beef products". CNN. 10 March 2011.
Jump up ^ Warner, Jennifer (15 August 2011). "E. coli in Southeastern US". WebMD.
Jump up ^ Lindenberger, Joan (31 May 2011). "Michigan firm recalls ground beef". USDA.gov. Archived from the original on 31 May 2013.
Jump up ^ "Tyson recalls beef over E. coli concerns". Reuters. 28 September 2011.
Jump up ^ "Tyson recalls beef due to E. coli contamination". The Wall Street Journal. 16 December 2011.
Jump up ^ "Hannaford Supermarket recalls hamburger". wickedlocal.com. 7 January 2012. Archived from the original on 14 January 2012.
Jump up ^ "XL Foods recall was product of preventable errors, review finds". Retrieved 30 January 2018.
Jump up ^ Agency, Canadian Food Inspection. "Food Safety - Independent Review of XL Foods Inc. Beef Recall 2012". www.foodsafety.gc.ca. Retrieved 30 January 2018.
Jump up ^ "Timeline: BSE and vCJD". NewScientist.com news service. 13 December 2004. Retrieved 10 August 2007.
Jump up ^ Fletcher, Anthony (4 May 2005). "Canadian beef industry loses patience over border dispute". Foodproductiondaily.com. Retrieved 18 December 2011.
Jump up ^ Mcneil, Donald G. (30 June 2005). "reported Case of Mad Cow in Texas Is First to Originate in U.S." The New York Times.
Jump up ^ "Oprah transcript from recording 15 April 1996". Mcspotlight.org. 15 April 1996. Retrieved 18 December 2011.
Jump up ^ "Food and Feed Safety, TSE/BSE". Archived from the original on 5 March 2016. Retrieved 27 September 2015.
Jump up ^ "Regulation No 999/2001". EU. 22 May 2001. Retrieved 28 September 2015.
Jump up ^ "EU Commission Regulation No 56/2013". EU Commission. 16 January 2013. Retrieved 28 September 2015.
Jump up ^ "World Beef Exports: Ranking Of Countries".
Jump up ^ Daily Livestock Report – Vol. 8, No. 126/ 30 June 2010
External links[edit]
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text:
FIFA World Cup top goalscorers
From Wikipedia, the free encyclopedia
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Miroslav Klose celebrating his record-breaking 16th World Cup goal
More than 2,500 goals have been scored at the 21 editions of the FIFA World Cup final tournaments, not counting penalties scored during shoot-outs.[1] Since the first goal scored by French player Lucien Laurent at the 1930 FIFA World Cup,[2] more than 1,250 footballers have scored goals at the World Cup,[3] of which just 97 have scored at least five.
Number of goalscorers[3][4][5]
Goals
≥11
10
9
8
7
6
5
4
3
2
1
Total
№ players
7 6 9 7 8 26 34 >50 >90 >200 >750 >1,250
Ronaldo is the player with the second most goals, scoring 15.
The top goalscorer of the inaugural competition was Argentina's Guillermo Stábile with eight goals. Since then, only 22 players have scored more at all the games played at the World Cup than Stábile did throughout the 1930 tournament. The first was Hungary's Sándor Kocsis with eleven in 1954. At the next tournament, France's Just Fontaine improved on this record with 13 goals in only six games. Gerd Müller scored 10 for West Germany in 1970 and broke the overall record when he scored his 14th goal at the World Cup during West Germany's win at the 1974 final. His record stood for more than three decades until Ronaldo's 15 goals between 1998 and 2006 for Brazil. Germany's Miroslav Klose went on to score a record 16 goals across four consecutive tournaments between 2002 and 2014. Only two other players have surpassed 10 goals at the World Cup: Pelé with 12 between 1958 and 1970 for Brazil, and Jürgen Klinsmann with 11 between 1990 and 1998 for Germany.
Of all the players who have played at the World Cup, only six have scored, on average, at least two goals per game played: Kocsis, Fontaine, Stábile, Russia's Oleg Salenko, Switzerland's Josef Hügi, and Poland's Ernst Wilimowski — the latter scored four in his single World Cup game in 1938.[6] The top 97 goalscorers have represented 28 nations, with 14 players scoring for Brazil, and another 14 for Germany or West Germany. In total, 64 footballers came from UEFA (Europe), 29 from CONMEBOL (South America), and only four from elsewhere: Cameroon, Ghana, Australia, and the United States.
Fontaine holds the record for the most goals scored at a single tournament, with 13 goals in 1958. The players that came closest to this record were Kocsis in 1954, Müller in 1970 and Portugal's Eusébio in 1966, with 11, 10 and 9, respectively. The lowest scoring tournament's top scorer was in 1962, when six players tied at only four goals each. Across the 21 editions of the World Cup, 30 footballers have been credited with the most tournament goals, and no one has achieved this feat twice. Nine of them scored at least seven goals in a tournament, while Brazil's Jairzinho became the only footballer to score at least seven goals without being the top goalscorer of that tournament in 1970. These 30 top goalscorers played for 19 nations, the most (five) for Brazil. Another five came from other South American countries, with the remaining 20 coming from Europe. Excluding the 2010 edition, all the top tournament scorers won the Golden Boot.
Contents
1 Overall top goalscorers
1.1 Timeline
2 Top goalscorers for each tournament
3 See also
4 Notes
5 References
6 External links
Overall top goalscorers[edit]
Table key
♦
Denotes national top scorers at the World Cup
#
Denotes players who played for their national teams at the most recent tournament in 2018
[ ]
Denotes tournaments where the player was part of the squad, but did not play in a match
( )
Denotes tournaments where the player played in a match, but did not score a goal
Gerd Müller (right) scored 14 goals for West Germany.
Pelé (right) scored 12 goals for Brazil.
Thomas Müller has scored 10 goals for Germany.
Grzegorz Lato (left) scored 10 goals for Poland.
David Villa (left) is the top World Cup goalscorer for Spain, with nine goals.
Jairzinho (upper right) and Roberto Rivellino (center) have scored nine and six goals, respectively, for Brazil.
Landon Donovan is the first player from the United States to score five goals.
Players with at least 5 goals at the FIFA World Cup tournaments[6][7]
Rank
Player
Team
Goals
scored
Matches
played
Goals
per game
[nb 1]
Tournaments
Notes
1
Miroslav Klose♦ Germany 16 24 0.67 2002, 2006, 2010, 2014 list[9]
2
Ronaldo♦ Brazil 15 19 0.79 [1994], 1998, 2002, 2006 list[10]
3
Gerd Müller West Germany 14 13 1.08 1970, 1974 list[11]
4
Just Fontaine♦ France 13 6 2.17 1958 list[12]
5
Pelé Brazil 12 14 0.86 1958, 1962, 1966, 1970 list[13]
6
Sándor Kocsis♦ Hungary 11 5 2.20 1954 list[14]
Jürgen Klinsmann West Germany
Germany 17 0.65 1990,
1994, 1998 list[15]
8
Helmut Rahn West Germany 10 10 1.00 1954, 1958 list[16]
Gary Lineker♦ England 12 0.83 1986, 1990 list[17]
Gabriel Batistuta♦ Argentina 12 0.83 1994, 1998, 2002 list[18]
Teófilo Cubillas♦ Peru 13 0.77 1970, 1978, (1982) list[19]
Thomas Müller# Germany 16 0.63 2010, 2014, (2018) list[20][21]
Grzegorz Lato♦ Poland 20 0.50 1974, 1978, 1982 list[22]
14
Eusébio♦ Portugal 9 6 1.50 1966 list[23]
Christian Vieri♦ Italy 9 1.00 1998, 2002 list[24]
Vavá Brazil 10 0.90 1958, 1962 [25]
David Villa♦ Spain 12 0.75 2006, 2010, 2014 list[26]
Paolo Rossi♦ Italy 14 0.64 1978, 1982, [1986] list[27]
Jairzinho Brazil 16 0.56 (1966), 1970, 1974 list[28]
Roberto Baggio♦ Italy 16 0.56 1990, 1994, 1998 list[29]
Karl-Heinz Rummenigge West Germany 19 0.47 1978, 1982, 1986 list[30]
Uwe Seeler West Germany 21 0.43 1958, 1962, 1966, 1970 [31]
23
Guillermo Stábile Argentina 8 4 2.00 1930 list[32]
Leônidas Brazil 5 1.60 1934, 1938 list[nb 2][34]
Ademir Brazil 6 1.33 1950 list[nb 3][37]
Óscar Míguez♦ Uruguay 7 1.14 1950, 1954 [38]
Rivaldo Brazil 14 0.57 1998, 2002 list[39]
Rudi Völler West Germany
Germany 15 0.53 1986, 1990,
1994 list[40]
Diego Maradona Argentina 21 0.38 1982, 1986, (1990), 1994 list[41]
30
Oldřich Nejedlý♦ Czechoslovakia 7 6 1.17 1934, 1938 [nb 4][42]
Lajos Tichy Hungary 8 0.88 1958, 1962, [1966] list[43]
Careca Brazil 9 0.78 1986, 1990 [44]
Johnny Rep♦ Netherlands 13 0.54 1974, 1978 [45]
Andrzej Szarmach Poland 13 0.54 1974, 1978, 1982 [46]
Luis Suárez# Uruguay 13 0.54 2010, 2014, 2018 list[47][48]
Hans Schäfer West Germany 15 0.47 1954, 1958, (1962) [49]
Cristiano Ronaldo# Portugal 17 0.41 2006, 2010, 2014, 2018 list[48][50]
38
Josef Hügi♦ Switzerland 6 3 2.00 1954 [51]
Oleg Salenko♦ Russia 3 2.00 1994 list[52]
György Sárosi Hungary 5 1.20 1934, 1938 [53]
Max Morlock West Germany 5 1.20 1954 [54]
Erich Probst♦ Austria 5 1.20 1954 [55]
Harry Kane# England 6 1.00 2018 list[56]
Salvatore Schillaci Italy 7 0.86 1990 list[57]
Davor Šuker♦ Yugoslavia
Croatia 8 0.75 [1990],
1998, (2002) list[nb 5][58]
James Rodríguez♦# Colombia 8 0.75 2014, (2018) list[59][60]
Helmut Haller West Germany 9 0.67 (1962), 1966, (1970) [61]
Hristo Stoichkov♦ Bulgaria 10 0.60 1994, (1998) list[62]
Diego Forlán Uruguay 10 0.60 2002, 2010, (2014) list[63]
Neymar# Brazil 10 0.60 2014, 2018 list[48][64]
Asamoah Gyan♦ Ghana 11 0.55 2006, 2010, 2014 list[65]
Dennis Bergkamp Netherlands 12 0.50 1994, 1998 list[66]
Rob Rensenbrink Netherlands 13 0.46 1974, 1978 [67]
Rivellino Brazil 15 0.40 1970, 1974, (1978) [68]
Bebeto Brazil 15 0.40 (1990), 1994, 1998 list[69]
Arjen Robben Netherlands 15 0.40 2006, 2010, 2014 list[70]
Zbigniew Boniek Poland 16 0.38 1978, 1982, (1986) list[71]
Thierry Henry France 17 0.35 1998, (2002), 2006, (2010) list[72]
Wesley Sneijder Netherlands 17 0.35 (2006), 2010, 2014 list[73]
Robin van Persie Netherlands 17 0.35 2006, 2010, 2014 list[74]
Mario Kempes Argentina 18 0.33 (1974), 1978, (1982) list[75]
Lionel Messi# Argentina 19 0.32 2006, (2010), 2014, 2018 list[48][76]
Lothar Matthäus West Germany
Germany 25 0.24 (1982), 1986, 1990,
1994, (1998) [77]
64
Pedro Cea Uruguay 5 4 1.25 1930 list[78]
Silvio Piola Italy 4 1.25 1938 [79]
Gyula Zsengellér Hungary 4 1.25 1938 [80]
Peter McParland♦ Northern Ireland 5 1.00 1958 list[81]
Tomáš Skuhravý Czechoslovakia 5 1.00 1990 [82]
Juan Alberto Schiaffino Uruguay 6 0.83 1950, 1954 [83]
Geoff Hurst England 6 0.83 1966, 1970 list[84]
Jon Dahl Tomasson♦ Denmark 6 0.83 2002, 2010 list[85]
Alessandro Altobelli Italy 7 0.71 1982, 1986 [86]
Kennet Andersson♦ Sweden 7 0.71 1994 list[87]
Fernando Morientes Spain 7 0.71 1998, 2002 list[88]
Romário Brazil 8 0.63 (1990), 1994 list[89]
Marc Wilmots♦ Belgium 8 0.63 [1990], (1994), 1998, 2002 list[90]
Mario Mandžukić# Croatia 8 0.63 2014, 2018 list[48][91]
Valentin Ivanov Soviet Union 9 0.56 1958, 1962 list[92]
Emilio Butragueño Spain 9 0.56 1986, (1990) list[93]
Roger Milla♦ Cameroon 9 0.56 (1982), 1990, 1994 [94]
Tim Cahill♦# Australia 9 0.56 2006, 2010, 2014, (2018) list[95][96]
Hans Krankl Austria 10 0.50 1978, 1982 list[97]
Romelu Lukaku♦# Belgium 10 0.50 2014, 2018 list[98]
Ivan Perišić# Croatia 10 0.50 2014, 2018 list[48][99]
Raúl Spain 11 0.45 1998, 2002, 2006 list[100]
Garrincha Brazil 12 0.42 (1958), 1962, 1966 [101]
Johan Neeskens Netherlands 12 0.42 1974, (1978) [102]
Fernando Hierro Spain 12 0.42 [1990], 1994, 1998, 2002 list[103]
Zinedine Zidane France 12 0.42 1998, (2002), 2006 [104]
Landon Donovan♦ United States 12 0.42 2002, (2006), 2010 list[105]
Henrik Larsson♦ Sweden 13 0.38 1994, 2002, 2006 list[106]
Michel Platini France 14 0.36 1978, 1982, 1986 [107]
Zico Brazil 14 0.36 1978, 1982, (1986) [108]
Gonzalo Higuaín# Argentina 14 0.36 2010, 2014, (2018) list[109][110]
Edinson Cavani# Uruguay 14 0.36 2010, 2014, 2018 list[48][111]
Lukas Podolski Germany 15 0.33 2006, 2010, (2014) list[112]
Franz Beckenbauer West Germany 18 0.28 1966, 1970, (1974) list[113]
Timeline[edit]
Progressive list of footballers that have held the record for most goals scored at the FIFA World Cup final tournaments
Goals
Date
Player
Team
Match
Opponent
Previous goals
Ref
1
July 13, 1930 Lucien Laurent France 1930 – Group stage Mexico N/A [nb 6]
Bart McGhee United States 1930 – Group stage Belgium
Marcel Langiller France 1930 – Group stage Mexico
André Maschinot France Mexico
Tom Florie United States 1930 – Group stage Belgium
Bert Patenaude United States Belgium
Juan Carreño Mexico 1930 – Group stage France
2
André Maschinot France Mexico 1930 vs Mexico
July 16, 1930 Carlos Vidal Chile 1930 – Group stage Mexico 1930 vs Mexico [116]
July 17, 1930 Ivan Bek Yugoslavia 1930 – Group stage Bolivia 1930 vs Brazil [117]
3
Bert Patenaude United States 1930 – Group stage Paraguay 1930 vs Belgium, Paraguay [118]
4
July 22, 1930 Guillermo Stábile Argentina 1930 – Group stage Chile 1930 vs Mexico (3) [119]
5
6
July 26, 1930 1930 – Semi-final United States
7
8
July 30, 1930 1930 – Final Uruguay
June 19, 1938 Leônidas Brazil 1938 – 3rd place Sweden 1934 vs Spain
1938 vs Poland (3), Czechoslovakia, Czechoslovakia, Sweden (2) [120]
July 13, 1950 Ademir Brazil 1950 – Final round Spain 1950 vs Mexico (2), Yugoslavia, Sweden (3), Spain [37]
June 27, 1954 Sándor Kocsis Hungary 1954 – Quarter-final Brazil 1954 vs South Korea (3), West Germany (4) [121]
9
10
June 30, 1954 1954 – Semi-final Uruguay
11
June 28, 1958 Just Fontaine France 1958 – 3rd place West Germany 1958 vs Paraguay (3), Yugoslavia (2), Scotland, Northern Ireland (2), Brazil, West Germany [122]
12
13
July 3, 1974 Gerd Müller West Germany 1974 – Second round Poland 1970 vs Morocco, Bulgaria (3), Peru (3), England, Italy (2)
1974 vs Australia, Yugoslavia [11]
14
July 7, 1974 1974 – Final Netherlands
June 22, 2006 Ronaldo Brazil 2006 – Group stage Japan 1998 vs Morocco, Chile (2), Netherlands
2002 vs Turkey, China, Costa Rica (2), Belgium, Turkey, Germany (2)
2006 vs Japan [123]
15
June 27, 2006 2006 – Round of 16 Ghana
June 21, 2014 Miroslav Klose Germany 2014 – Group stage Ghana 2002 vs Saudi Arabia (3), Ireland, Cameroon
2006 vs Costa Rica (2), Ecuador (2), Argentina
2010 vs Australia, England, Argentina (2) [124]
16
July 8, 2014 2014 – Semi-final Brazil
Top goalscorers for each tournament[edit]
Just Fontaine scored a record 13 goals at the 1958 FIFA World Cup.
Eusébio scored nine goals for Portugal at the 1966 World Cup.
James Rodríguez scored six goals for Colombia at the 2014 World Cup.
Top goalscorers at each FIFA World Cup final tournament[125][126][127]
World Cup
Player
Team
Goals
scored
Matches
played
Golden
Boot
Other FIFA Awards
Uruguay 1930
Guillermo Stábile Argentina 8 4 Silver Ball
Italy 1934
Oldřich Nejedlý Czechoslovakia 5 4 Bronze Ball
France 1938
Leônidas Brazil 7 5 Golden Ball
Brazil 1950
Ademir Brazil 8 6 Bronze Ball
Switzerland 1954
Sándor Kocsis Hungary 11 5 Silver Ball
Sweden 1958
Just Fontaine France 13 6 Bronze Ball
Chile 1962
Garrincha Brazil 4 6 Golden Ball
Vavá Brazil 6
Leonel Sánchez Chile 6 Bronze Ball
Flórián Albert Hungary 4 Best Young Player
Valentin Ivanov Soviet Union 4
Dražan Jerković Yugoslavia 6
England 1966
Eusébio Portugal 9 6 Bronze Ball
Mexico 1970
Gerd Müller West Germany 10 6 Best Young Player, Bronze Ball
West Germany 1974
Grzegorz Lato Poland 7 7
Argentina 1978
Mario Kempes Argentina 6 7 Golden Ball
Spain 1982
Paolo Rossi Italy 6 7 Golden Ball
Mexico 1986
Gary Lineker England 6 5
Italy 1990
Salvatore Schillaci Italy 6 7 Golden Ball
USA 1994
Hristo Stoichkov Bulgaria 6 7 Bronze Ball
Oleg Salenko Russia 3
France 1998
Davor Šuker Croatia 6 7 Silver Ball
South Korea and
Japan 2002
Ronaldo Brazil 8 7 Silver Ball
Germany 2006
Miroslav Klose Germany 5 7
South Africa 2010
Thomas Müller Germany 5 6 Best Young Player
David Villa Spain 7 Silver Boot, Bronze Ball
Wesley Sneijder Netherlands 7 Bronze Boot, Silver Ball
Diego Forlán Uruguay 7 Golden Ball
Brazil 2014
James Rodríguez Colombia 6 5
Russia 2018
Harry Kane England 6 6
See also[edit]
List of FIFA World Cup goalscorers
List of FIFA World Cup hat-tricks
List of FIFA World Cup own goals
All-time table of the FIFA World Cup
Notes[edit]
Jump up ^ Outside this list is Ernst Wilimowski of Poland, the player with the highest goals-to-games ratio in the World Cup. His ratio is 4.00 as he scored four goals in his only World Cup appearance, in 1938.[8]
Jump up ^ FIFA initially credited Leônidas with eight goals in the 1938 tournament, but in November 2006, FIFA revised it to seven (he scored one additional goal in the 1934 tournament).[33]
Jump up ^ There was a controversy regarding the number of goals scored by Ademir in 1950 because of incomplete data from the final group round game against Spain, that ended in a 6–1 victory for Brazil. The fifth Brazilian goal was credited to Jair,[35] but is now credited to Ademir.[36]
Jump up ^ FIFA initially credited Nejedlý with only four goals in 1934. However, FIFA changed it to five goals in November 2006, meaning he scored a total of seven goals overall (he scored two goals in 1938).[33]
Jump up ^ Davor Šuker was part of Yugoslavia's squad in the 1990 FIFA World Cup but did not play any games. After the breakup of Yugoslavia, he joined the Croatian national team.
Jump up ^ The two initial games of the 1930 FIFA World Cup ( France – Mexico[114] and United States – Belgium[115]) were played at the same time, as seven players scored, with André Maschinot scoring two goals. The order in which these players are listed reflects the actual elapsed time in the games when their goals were scored.
References[edit]
Jump up ^ "Second-half surge sees Tunisia bow out in style". FIFA. Retrieved 2018-07-09.
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Jump up ^ Owsianski, Jaroslaw (2014-07-24). "World Cup 1930–2014 — Final Tournaments — Top-100 Goal Scorers". Rec.Sport.Soccer Statistics Foundation. Retrieved 2015-09-22.
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Jump up ^ "More goals than caps". FIFA. 2009-06-03. Archived from the original on 2018-04-08. Retrieved 2018-08-18. The Golden Shoe may have eluded Ernest Wilimowski, but he does boast the best goals-to-games ratio in World Cup history at 400 per cent. Indeed, in his solitary appearance – an unforgettable match at France 1938 – he scored four of Poland's goals in a 6-5 defeat by Brazil in the first round.
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External links[edit]
FIFA World Cup statistics at FIFA.com
Statistics at RSSSF
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FIFA World Cup
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Uruguay 1930
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Notes: There was no qualification for the 1930 World Cup as places were given by invitation only. In 1950, there was no final; the article is about the decisive match of the final group stage.
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