Beef Lungs

The Journey of a Beef Lung from Pasture to Plate

There is something inherently special about raising beef cattle and eventually enjoying the succulent flavors of a homemade steak or hamburger. But few consider the long journey a beef lung takes before it reaches the dinner plate. From the farm to the table, there are numerous steps involved in the preparation of beef before it is consumed. This article will explore the intricate process of raising beef, followed by how a beef lung is created and then how it travels to a dinner plate.

The Beginnings: Raising the Cattle

Beef cattle are typically raised in open grass pastures that allow the cattle plenty of room to roam, graze, and drink fresh water from a nearby stream or river. In the United States, the most common cattle breeds are Angus and Hereford. In order for cattle to grow and generate the necessary muscle development for exceptional beef quality, they are typically rotated around the pasture a few times a year. During the rotation, the cattle’s diet consists mainly of grass. The hay and feed used to supplement their diets are determined by the cattle farmer and may include protein, minerals, and vitamins.

As the cattle grow, farmers watch for any signs of deficiency in their growth. Such signs include discoloration in the hide or hooves, lack of appetite, coat condition, and signs of illness. If any deficiencies arise, the farmer must take quick action to remedy the issue and keep the herd healthy and productive.

Slaughtering the Animal

When a beef cattle is slaughtered, it undergoes a merciful process known as ‘stun and bleed.’ During this process, the animal is stunned to ensure it stays still by a captive bolt gun or electrical shock. Then, the animal is bled from the carotid artery in the neck using a sharp knife. This allows the body to be quickly bled out and prevents any bacteria from entering the meat.

Once the animal is bled out, it is then moved to a carcass chilling room. The carcass will hang in the chill room for approximately 3 days, with the temperature at 38-40°F. During this time, the carcass is routinely inspected by a USDA inspector to ensure the highest quality.

Making the Lung

Once the chilling process is complete, the carcass is moved to the fabrication area. Now, the skilled workers will break down the animal into various meat products, including the lung. Lung is a product of trimming fat and muscles from the thoracic cavity (ribcage) of the animal. Specifically, the diaphragm is carefully cut and. trimmed away from the animal’s body. In some cases, the animal’s lungs may also be left with its rib cage, providing a higher-quality product. After the lungs have been removed, they are separated from the rib cage and any remaining fat and connective tissue. This yields a lean, yet meaty product perfect for consumption.

Cleaning and Packaging the Lung

After separation, the lungs are sent for further cleaning. The process often begins with flushing, which involves running cold, chlorine-enriched water through the lungs to break up any remaining fat or connective tissue that may still be attached to the lung. Then, the lungs are rinsed with cold, chlorinated water to remove any remaining tissue and fat.

Once the lungs are fully cleaned, they are typically soaked in cold, chlorinated water for 12 hours. This removes any residual blood and helps reduce the number of microbes present, making the lungs safe for human consumption. After the soaking process, the lungs are graded, weighed, and inspected one last time.

After the lungs are completely inspected and graded, they are packaged in plastic wrappers and shipped to restaurants, grocery stores, and other retailers for purchase. Depending on the retailer and place of purchase, consumers may find lung that has been vacuum-packed, fresh, or frozen.

How it Reaches the Dinner Plate

After the lungs are purchased, there are many ways to cook and enjoy them. The most popular ways are roasting, grilling, and simmering. Before cooking, the lungs should always be washed and the surface fat should be removed. To cook, the lungs can be seasoned with salt, pepper, garlic, and herbs and then either roasted, grilled, or simmered. Roasting and grilling are the most common methods and are done by preheating an oven or grill, then placing the lungs on a baking rack and seasoning with herbs and spices. Simmering is done by adding the lungs to a pot of hot, seasoned liquid and cooking for about 1 hour or until the desired texture, flavor, and tenderness is achieved.

Conclusion

The journey of a beef lung from pasture to plate is a true feat of the modern food chain. From grazing in the fields to being expertly cut, cleaned, and packaged, each step of the process is a testament to the quality and skill of the people involved. From the experienced farmer who raises the cattle to the skilled butcher who breaks down the animal into various meat products, there are multiple steps taken before a beef lung is ready to be enjoyed.