List of beef dishes

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This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. 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 grilled beef tongue in Sendai. Gyūtan is Japanese for beef tongue, a portmanteau of the Japanese word for beef (gyū) and tan (tongue).
Mechado is a beef dish from the Philippines.
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
A small steak and kidney pudding, served with mashed potatoes and other vegetables
Nikujaga, a Japanese dish of meat, potatoes and onion

Raw beef dishes[edit]

Steak dishes[edit]

Veal dishes[edit]

Weisswurst is a traditional Bavarian sausage made from very finely minced veal and fresh pork back bacon. It is 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.[6] Generally, veal is more expensive than beef from older cattle.

See also[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 from the original (PDF) 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 978-0-618-65852-7.
  4. ^ Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Google Books
  5. ^ Kate Fiduccia (2011). The Venison Cookbook: Venison Dishes from Fast to Fancy. Simon and Schuster. p. 10. ISBN 9781628732139.
  6. ^ Stacey, Caroline. "Is veal cruel?". BBC Food - Food matters. BBC. Archived from the original on 2007-05-29. Retrieved 2013-08-12.