List of beef dishes

From Wikipedia, the free encyclopedia
Jump to: navigation, search

This is a list of beef dishes and foods. Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world.

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.[1] In absolute numbers, the United States, Brazil, and the People's Republic of China are the world's three largest consumers of beef. On a per capita basis in 2009, Argentines consumed the most beef at 64.6 kg per person; people in the U.S. ate 40.2 kg, while those in the E.U. ate 16.9 kg.[2]

Beef dishes[edit]

Gyūtan teishoku, a Table d'hôte of Gyūtan in Sendai. Gyūtan is prepared with beef tongue.
Mechado is a beef dish from the Philippines.
Meatloaf with potatoes and pickled cucumber
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia.
Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava

Raw beef dishes[edit]

Steak dishes[edit]

Main article: List of steak dishes

Veal dishes[edit]

Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork back bacon. Served here with pretzels and sweet mustard

Veal is the meat of young cattle (calves), in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves (bull calves) of dairy cattle breeds.[5] Generally, veal is more expensive than beef from older cattle.

See also[edit]

References[edit]

  1. ^ Raloff, Janet. Food for Thought: Global Food Trends. Science News Online. 31 May 2003.
  2. ^ "Livestock and Poultry: World Markets and Trade (October 2009)" (PDF). Archived (PDF) from the original on 13 April 2010. Retrieved 20 April 2010.  USDA PDF
  3. ^ Waxman, Jonathan; Steele, Tom; Flay, Bobby; Kernick, John (2007). A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs. Houghton Mifflin Harcourt. ISBN 0-618-65852-1. 
  4. ^ Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Google Books
  5. ^ "Is veal cruel?". BBC Food - Food matters. BBC. Archived from the original on 2007-05-29. Retrieved 2013-08-12.  |first1= missing |last1= in Authors list (help)

External links[edit]