Beef comes from cattle and can be prepared in various ways like steak or ground in hamburgers. Cattle are sent to packing plants around 18-22 months old where they are examined, humanely slaughtered, and processed under federal inspection. USDA inspectors oversee operations and grade cuts of beef based on factors like marbling and maturity. Higher grades like Prime have more marbling while Select has less. Steaks from tender cuts like the rib and loin are best cooked quickly with high heat to medium-rare, while tougher cuts like chuck are cooked longer with moist heat. Ground beef must be cooked to 160°F.