Cuts of Beef - Religious Prohibitions

Religious Prohibitions

Many Hindus and Indian Buddhists consider killing cattle and eating beef a sin, and Jains are forbidden to eat any kind of meat. Bovines have been highly revered as sacred to mankind in Indian culture due to the critical role of cattle, especially cows, as a source of milk, and dairy products, and their relative importance to the pastoral Vedic people allowed this special status; and this rose to prominence with the advent of the Jain tradition and Hindu Golden-age during the Gupta period. The slaughter of cattle has been likened to the matricide in these cultures, due to the idealisation of the cow providing milk and sustenance for society. Cow slaughter is currently banned in many states - Gujarat passed the Animal Preservation Act in October 2011 that prohibits killing of cows along with buying, selling and transport of beef. Orissa and Andhra Pradesh states allow butchering of cattle other than cows if the animal carries a "fit-for-slaughter" certificate. But in West Bengal, Kerala, Goa etc., consumption of beef is not deemed an offence. Kerala ad Goa have a considerable number of Christians and Hindus who consume beef.

In the Indian state of Kerala, beef is either curried or made as a stir fry called beef fry. It is mainly consumed by Christians of Kerala. Beef is forbidden in Hinduism although some Hindus do consume beef.

During the season of Lent, Catholics traditionally give up all meat and poultry products as a religious act of fasting. Prior to Pope Paul VI's Paenitemini, canonical law strictly stated meat was forbidden on all Fridays, a violation of which could be a mortal sin. Pope Paul VI's revisions relaxed the policy; now, the common interpretation is that meat is only forbidden on Ash Wednesday and Fridays in the season of Lent, although the fact that some form of penance is still asked of Catholics on Fridays leads many to continue the traditional abstention from beef and poultry.

Jews may not eat any meat or poultry which has not been properly slaughtered according to Jewish tradidition, or Shechted. All meat and poultry, (but not fish) must also be soaked in water, salted with large crystal salt and rinsed in a very specific manner in order to remove much of the blood, which is bibically prohibited to be eaten. This process is called Kashering. There are also various laws and restrictions concerning the physical state certain internal organs of the animal must be in in order to be considered kosher, known as Glatt & Treifos. Certain specific fats may not be consumed, as well as the Sciatic nerve in the hindquarters of animals. This is known in English as Porging. Jews also refrain from eating meat and poultry (and drinking wine, among other restrictions) during The Nine Days of mourning leading up to the fast of Tisha B'Av, and from eating roasted meats at the Passover Seder.