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Beef is the
culinary name for meat from
cattle (Bos taurus).
Beef can be
prepared in
various ways; cuts are
often used for steak,
which can be cooked...
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National Beef ****ng
Company LLC is a
beef processor headquartered in
Kansas City, Missouri,
United States, that
produces fresh,
chilled and
further processed...
- An
Italian beef is a
sandwich of
American origin,
originating in Chicago, made from thin
slices of
roast beef simmered and
served with a thin
gravy on...
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Corned beef,
called salted beef in some
Commonwealth countries, is a salt-cured
brisket of
beef. The term
comes from the
treatment of the meat with large-grained...
- A
beef tenderloin (US English),
known as an eye
fillet in Australasia,
nautalund in Iceland,
filetto in Italy, oxfilé in Sweden,
filet in France, filet...
- A
beef on weck is a
sandwich found primarily in
Western New York State,
particularly in the city of Buffalo. It is made with
roast beef on a kummelweck...
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Beef aging or
ageing is a
process of
preparing beef for
consumption by
aging it, in
order to
break down the
connective tissue within the meat. Dry-aged...
- The
beef shank is the leg
portion of a
steer or heifer. In the UK, the
corresponding cuts of
beef are the shin (the foreshank), and the leg (the hindshank)...
- Kobe
beef (神戸ビーフ, Kōbe bīfu) is
Wagyu beef from the
Tajima strain of ****anese
Black cattle,
raised in ****an's Hyōgo
Prefecture around Kobe city, according...
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During butchering,
beef is
first divided into
primal cuts,
pieces of meat
initially separated from the carc****.
These are
basic sections from
which steaks...
