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List of beef dishes

From Wikipedia, the free encyclopedia

A cheeseburger with mushroom sauce and fries

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]

Carne de Ávila
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
Bruscitti, an Italian single-course meal,[3] served with polenta porridge

Raw beef dishes[edit]

  • Amsterdam ossenworst – Dutch sausage
  • Carpaccio – Thin pieces of fish or meat, served raw as an appetiser
  • Çiğ köfte – Middle Eastern raw meatball dish
  • Crudos – German-Chilean dish with raw beef and bread
  • Gored gored – Ethiopian raw beef dish
  • Kachilaa
  • Kibbeh nayyeh – Levantine mezze
  • Kitfo – Ethiopian dish originated from Gurage people
  • Pittsburgh rare – Method of cooking steak
  • Steak tartare – Starter dish composed of finely chopped raw meat
  • Tiger meat – Raw beef dish
  • Yukhoe – Korean raw meat dish that resembles a steak tartare

Steak dishes[edit]

Veal dishes[edit]

Blanquette de veau is a French veal ragout.
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.[7] Generally, veal is more expensive than beef from older cattle.

  • Blanquette de veau – French veal ragout
  • Bockwurst – German sausage
  • Bratwurst – Type of sausage
  • Calf's liver and bacon – Dish containing veal liver and bacon
  • Carpaccio – Thin pieces of fish or meat, served raw as an appetiser
  • Cotoletta – Italian word for a veal breaded cutlet
  • Hortobágyi palacsinta – Hungarian crêpes stuffed with meat
  • Jellied veal
  • Ossobuco – Italian dish from Lombard region
  • Pariser Schnitzel – French veal cutlet
  • Parmigiana – Italian dish of eggplant with cheese and tomato sauce
  • Paupiette – meat dish
  • Ragout fin – food
  • Saltimbocca – Italian dish
  • Scaloppine – Type of Italian meat dish
  • Schnitzel – Breaded, fried flat piece of meat
  • Tourtière – French-Canadian meat pie dish
  • Veal Orloff – French dish named for Russian diplomat
  • Veal Oscar – Dish of veal or beef, crab, and sauce
  • Vitello tonnato – Veal dish
  • Wallenbergare – Swedish dish generally consisting of ground veal, cream, egg yolks and coated in breadcrumbs
  • Weisswurst – Traditional Bavarian sausage
  • Wiener Schnitzel – Viennese meat dish, breaded veal cutlet

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. ^ "Polenta e bruscitt: la ricetta del piatto tipico lombardo" (in Italian). Retrieved 17 February 2024.
  4. ^ 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.
  5. ^ Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Google Books
  6. ^ Kate Fiduccia (2011). The Venison Cookbook: Venison Dishes from Fast to Fancy. Simon and Schuster. p. 10. ISBN 9781628732139.
  7. ^ Stacey, Caroline. "Is veal cruel?". BBC Food - Food matters. BBC. Archived from the original on 2007-05-29. Retrieved 2013-08-12.