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The beef meat is mainly used as culinary cuts. The culinary value of beef and veal meat is determined by tenderness and palatability. 23% of meat produced in Europe (about 7,5 mln ton) is beef, veal production is estimated about 800 000 ton per year. Biggest producers of beef and veal are France (30%), Netherlands (26%), Italy (18%) Belgium (7%) and Germany (6%). 70% of beef and veal produced in Europe is consumed by French and Germans. Beef contains proteins (18 -23%) which have highdoi:10.2298/bah0906591m fatcat:b4xbobazx5cyrfzx64bnhxwdye