Beef comes from domesticated cattle (Bos taurus) and is one of the most important animal-based foods worldwide. Its use dates back to the early days of animal husbandry, when cattle were kept not only for meat but also for milk, leather, and draft power. Today, beef is an integral part of many cuisines and is consumed in diverse preparations — from fresh steaks and boiled cuts for soups to dried or cured meat products.

In folk medicine and traditional nutrition, beef is considered strengthening, warming, and restorative. It is used to promote recovery after illness, stimulate blood formation, and support muscle strength and endurance. Key nutrients include high-quality protein with all essential amino acids, iron, zinc, vitamin B12, and creatine, which aids muscle energy metabolism.

From an Ayurvedic perspective, beef is heavy, nourishing, and strongly heating (ushna virya). It primarily increases Pitta and Kapha, while in moderation it can help stabilize Vata. Because of its dense and intense nature, Ayurveda rarely recommends beef and typically only for special purposes — such as in cases of extreme weakness or when there is a high need for tissue building (dhatu poshana). For individuals with weak digestive fire (agni), beef may be burdensome, so light preparation methods and the inclusion of digestive spices are advised.