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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
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)
National Beef Packing Company LLC is a beef processor headquartered in Kansas City, Missouri, United States, that produces fresh, chilled and further processed
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
An Italian beef is a sandwich, originating in Chicago, made from thin slices of roast beef simmered and served au jus on French bread. Common toppings
Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana. From its origins in mid-19th-century
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
Matsusaka beef (松阪牛, Matsusaka-ushi, Matsusaka-gyū also "Matsuzaka beef") is the meat of Japanese Black cattle reared under strict conditions in the Matsusaka
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks
Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. Some makers smoke the dried beef for more flavor. The modern
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