Beef

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Beef is the culinary name for meat from cattle, particularly skeletal muscle.wikipedia
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Cattle

cowscowsteer
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
Cattle are commonly raised as livestock for meat (beef or veal, see beef cattle), for milk (see dairy cattle), and for hides, which are used to make leather.

Short ribs

short ribasado de tiraflanken
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky).
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle.

Hanger steak

onglet
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky).
A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor.

Rib eye steak

ribeyerib eyerib-eye
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky).
The rib eye or ribeye is a beef steak from the rib section.

Ground beef

minced beefmincebeef
Trimmings, on the other hand, are usually mixed with meat from older, leaner (therefore tougher) cattle, are ground, minced or used in sausages. The meat from older bulls, because it is usually tougher, is frequently used for mince (known as ground beef in the United States).
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder (American English) or mincing machine (British English).

Jerky

beef jerkyjerked beefbeef and turkey jerky
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky).
Meats from domestic animals include beef, pork, goat and mutton or lamb.

Meat

meatsmeat consumptionprocessed meat
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
Even in the English language, distinctions emerged between animals and their meat, such as between cattle and beef, pigs and pork.

Feedlot

stockyardsstockyardstock yards
Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot (or concentrated animal feeding operation), where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend. Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and Intensive animal farming.
A feedlot or feed yard is a type of animal feeding operation (AFO) which is used in intensive animal farming for finishing livestock, notably beef cattle, but also swine, horses, sheep, turkeys, chickens or ducks, prior to slaughter.

Sweetbread

sweetbreadsbraised calf's sweetbreadsris de veau
Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE, commonly referred to as mad cow disease), the kidneys, and the tender testicles of the bull (known in the United States as calf fries, prairie oysters, or Rocky Mountain oysters). Some intestines are cooked and eaten as is, but are more often cleaned and used as natural sausage casings.
This is especially of calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.

Stock (food)

stockchicken stockfond
The bones are used for making beef stock.
Fresh meat makes a superior stock, and cuts rich in connective tissue such as shin or shoulder of beef or veal are commonly recommended, either alone or added in lower proportions to the remains of cooked poultry, to provide a richer and fresher-tasting stock.

Rump steak

rump
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky).
Rump steak is a cut of beef.

Uruguay

🇺🇾UruguayanOriental Republic of Uruguay
Beef production is also important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus and Nicaragua.
Uruguay is an important global exporter of combed wool, rice, soybeans, frozen beef, malt and milk.

Beef cattle

beefbeef breedcattle
With the mechanization of farming, some breeds were specifically bred to increase meat yield, resulting in Chianina and Charolais cattle, or to improve the texture of meat, giving rise to the Murray Grey, Angus, and Wagyū. Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and Intensive animal farming.
The meat of mature or almost mature cattle is mostly known as beef.

Culinary name

renamedappropriatedmenu name
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
The spinal marrow of veal and beef is called amourettes

Pork

pig meatpigpigs
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively.
In China, pork is preferred over beef for economic and aesthetic reasons; the pig is easy to feed and is not used for labour.

Belgian Blue

Belgium – Belgian Blue
The Belgian Blue ('Blanc-Bleu Belge', 'Belgisch Witblauw') is a breed of beef cattle from Belgium.

Steak

steaksangus steaksbeef steaks
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky).
Australia hase National Meat Accreditation standards; Canada has the Canadian Beef Grading Agency; in the United Kingdom, the Food Standards Agency is responsible; in the United States, young beef is graded by the United States Department of Agriculture as Select, Choice or Prime, where "Prime" refers to beef of the highest quality, typically that which has significant marbling.

Organic beef

Organic beef is produced without added hormones, pesticides, or other chemicals, though requirements for labeling it organic vary widely.
Organic beef is beef grown according to organic food principles.

Grilling

grilledgrillbroiled
Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.
Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.

Roast beef

beefbeef roastbeef roasts
Roast beef is a dish of beef which is roasted in an oven.

United States

American🇺🇸U.S.
The meat from older bulls, because it is usually tougher, is frequently used for mince (known as ground beef in the United States).
In addition, the United States Department of Agriculture (USDA) provides livestock statistics regarding beef, poultry, pork, and dairy products.

Pot roast

pot roastingroast beefroasts
Beef skeletal muscle meat can be used as is by merely cutting into certain parts roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.), while other cuts are processed (corned beef or beef jerky). Moist heat cooking methods include braising, pot roasting, stewing and sous-vide.
Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid.

Cattle feeding

cattle feedgrass-fedgrass-fed beef
Beef cattle are raised and fed using a variety of methods, including feedlots, free range, ranching, backgrounding and Intensive animal farming.
In the United States, most grass-fed cattle are raised for beef production.

Stew

stewedstewingbeef stew
Moist heat cooking methods include braising, pot roasting, stewing and sous-vide.
Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef.

Steak tartare

tartareTartarbeef tartare
Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef).
Steak tartare is a meat dish made from raw ground meat (beef or horsemeat ).