Beef

species of large bovid originating in South Asia

thumb|A raw Standing rib roast|rib roast thumb|A serving of prime rib roast thumb|Wagyu cattle are an example of a breed raised primarily for beef 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 to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and cardiovascular disease, especially wh

thumb|A beef steak dinner, served with Edible mushrooms|mushrooms thumb|A steak topped with sautéed mushrooms A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce.

thumb|Veal is the meat from calves, often dairy breeds thumb|A cut of veal Shank (meat)|shank thumb|Veal carcasses at the Marché d'Intérêt National de Rungis|Rungis International Market, France (2011) Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct

thumb|Japanese Black cattle of the Tajima strain on a farm in northern Hyōgo Prefecture thumbnail|High-grade sliced Matsusaka beef|Matsusaka wagyu beef Wagyu (, Hepburn: wagyū, ) is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle originate from early twentieth-century cross-breeding between native Japanese cattle and imported stock, mostly from Europe.

salt-cured beef product

traditional English dish of beef which is roasted

thumb|right|Ben's Best Deli, Rego Park, New York Pastrami or pastromi is a type of cured meat originating from Jewish community of Romania and surrounding region, usually made from beef brisket. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pa

'''Arby's IP Holder, LLC, doing business as Arby's', is an American fast food sandwich restaurant chain with more than 3,300 restaurants. The flagship property of Inspire Brands, it ranked third in systemwide sales in the United States in the quick-service and fast-casual restaurant industries in 2012, behind Subway and Panera Bread. In October 2017, Food & Wine'' called Arby's "America's second largest sandwich chain (after Subway)".

Japanese beef

dress made of raw beef worn by Lady Gaga

thumb|250px| Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region.

Beefalo constitutes a hybrid offspring of domestic cattle (Bos taurus), usually a male, and the American bison (Bison bison), usually a female, in managed breeding programs. The breed was created to combine the characteristics of both animals for beef production.

Żubroń (; ) is a hybrid of a domestic cattle and a wisent. The wisent ( in Polish) is the European bison; hence, the żubroń is analogous to the American cattalo. The name żubroń was officially chosen from hundreds of proposals sent to the Polish weekly magazine Przekrój during a contest organised in 1969.

process of preparing beef for consumption

finely chopped beef

meat product made by heating beef trimmings to 42 ℃, centrifuging away melted fat, freezing the remainder to −9 ℃ in a roller press, and exposing it to ammonia or citric acid to disinfect; used as a filler to ground beef in the US; banned in the EU

Japanese meat

type of beef from Japan

thumb|right|A paupiette thumb|Raw veal paupiettes A paupiette is a piece of meat, beaten thin, and rolled with a savory stuffing such as forcemeat. It is often featured in recipes from Normandy. It is often fried or braised, or baked in wine or stock. Paupiettes are very popular in France, being sold ready-prepared in supermarkets and butchers. Paupiettes can be made with various items such as chicken, beef, lamb, fish, veal, cabbage, turkey escalopes, or slices of calves' sweetbreads.

type of beef from Japan

sausage

Form of beef

highly concentrated meat stock

Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), is the stomach lining of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with pico de gallo and guacamole.

health crisis in 1990s

artificial beef growth hormone dispute