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
- Alambre – Mexican food
- Bakso – Indonesian meatball dish
- Balbacua – Filipino beef stew
- Bandeja paisa – Typical meal popular in Colombian cuisine
- Beef ball
- Beef bun
- Beef chow fun – Beef and noodle Cantonese dish
- Beef Hatkora
- Beef Manhattan – Dish consisting of roast beef and gravy
- Beef on weck – Roast beef sandwich on a kummelweck roll
- Beef Stroganov
- Beef Wellington – Filet steak with pâté and duxelles in puff pastry
- Beefsteak – Flat cut of beef
- Bife a cavalo – Steak and egg dish
- Bistecca alla fiorentina – Italian steak dish
- Bistec de Palomilla
- Bistek
- Bitterballen – Savoury Dutch meat-based snack
- Bò 7 món – Set selection of beef dishes
- Boeuf à la mode – French braised beef dish
- Boiled beef
- Borscht – Eastern European sour soup
- Braciolone
- Bulalo – Beef dish from the Philippines
- Bulgogi – Marinated, grilled Korean meat dish
- Bún bò Huế – Vietnamese beef and noodle soup
- Carne asada – Dish of grilled and sliced beef
- Carne de Ávila
- Carne-de-sol – Beef dish from northeastern Brazil
- Chả lụa – Type of sausage in Vietnamese cuisine
- Chairo – Soup
- Charqui
- Chateaubriand
- Cheeseburger – Hamburger topped with cheese
- Chorrillana – Chilean dish
- Coda alla vaccinara
- Corned beef sandwich
- Cowboy beans
- Crispy tadyang ng baka
- Curry beef triangle – Hong Kong pastry with curry beef filling
- Daube glacé
- Dendeng – Indonesian spicy meat dish
- Empal gentong – Indonesian beef soup
- Empal gepuk
- Filet mignon – Cut of beef
- Fillet of Beef Prince Albert
- Flaki – Traditional Polish meat stew
- French dip – Hot sandwich on a roll
- Fuqi feipian – Spicy Sichuan beef dish
- Gaisburger Marsch – Traditional Swabian beef stew
- Galbi – Dish of grilled beef or pork ribs in Korean cuisine
- Ghormeh – Dish originating in South Asia or Central Asia
- Ginger beef
- Goulash – Meat and vegetable stew
- Guatitas – Ecuadorian stew made from tripe
- Gulyásleves – Hungarian soup
- Gyudon
- Gyūtan – Japanese dish made from beef tongue
- Hamburger – American sandwich of ground beef patty
- Hayashi rice – Japanese rice dish
- Hortobágyi palacsinta – Hungarian crêpes stuffed with meat
- Horumonyaki – Japanese dish made from beef or pork offal
- Hot hamburger plate
- Kamounia – Beef and liver stew prepared with cumin
- Kerala Beef Fry
- Khash – Traditional dish in Western Asia
- Labskaus
- Lomo a lo pobre – Peruvian beef tenderloin dish
- Lomo saltado – Peruvian stir fry dish
- Machaca – Mexican dish
- Machacado con huevo – Mexican dish made of shredded beef
- Matambre – Thin cut of beef in South American cuisine
- Meat jun – Korean fried beef dish
- Meatball – Dish of ground meat rolled into a ball
- Meatloaf – Dish of ground meat
- Mechado – Filipino dish
- Menudo – Mexican soup
- Millionbøf – Danish beef dish
- Mince and tatties – Scottish dish made from beef and potato
- Mocotó – Brazilian dish made from cow's feet
- Mongolian beef – Taiwanese beef dish
- Morcón – Filipino braised beef roulade
- Nikujaga – Japanese meat and potato dish
- Panackelty – Beef casserole dish from North East England
- Pares – Filipino braised beef stew
- Pašticada – Croatian braised beef dish
- Pho – Vietnamese soup dish
- Picadillo – Ground meat and tomato dish popular in Latin America and the Philippines
- Pipikaula – Hawaiian cuisine dish of salted and dried beef similar to beef jerky
- Pit beef – Roast beef prepared over a charcoal fire
- Posta sudada – Traditional Colombian meat dish
- Pot roast – Type of roasted beef dish
- Prime rib
- Quesobirria
- Rambak petis – Javanese snack food
- Rendang – Spicy Minangkabau meat dish
- Rinderbraten – German stuffed beef dish
- Roast beef sandwich – Sandwich made from roast beef
- Rocky Mountain oysters – Fried bull testicles
- Rollatini – Italian-style dish
- Ropa vieja – Stewed beef with vegetables dish
- Rouladen
- Rundstück warm – Warm slice of meat served between a halved roll
- Salată de boeuf – Cold beef salad
- Scaloppine – Type of Italian meat dish
- Semur – Indonesian meat stew
- Sha cha beef – Chinese dish made of shacha sauce and beef strips
- Sha Phaley
- Shabu-shabu – Japanese hotpot dish
- Shredded beef – Preparation of beef that features in various cuisines
- List of shredded beef dishes – Preparation of beef that features in various cuisines
- Skomakarlåda
- Sloppy joe – Variety of sandwich made with ground meat
- Spiced beef – Form of salt beef
- Steak – Flat cut of meat
- Steamed meatball – Cantonese dim sum dish
- Stovies – Scottish potato dish
- Suadero – Mexican cuisine
- Sukiyaki – Japanese hot pot dish
- Surf and turf – U.S. dish of seafood and meat
- Svíčková – Czech and Slovak meat dish
- Tafelspitz – Dish made of boiled meat in Viennese cuisine
- Tarta de seso – Beef brain pie in Colombian cuisine
- Tavern sandwich – Sandwich
- Thịt bò nướng lá lốt
- Tongue toast – Open sandwich of beef tongue and eggs
- Tournedos Rossini – French steak dish
- Tourtière – French-Canadian meat pie dish
- Vanillerostbraten – Austrian beef cutlet dish
- Yakiniku – Style of Japanese food preparation
- Yukgaejang – Korean spicy beef soup
- Yukhoe – Korean raw meat dish that resembles a steak tartare
- Yukpo
- Zrazy – Meat roulade dish
Beef Stroganoff atop pasta
Meatloaf with potatoes and pickled cucumber
Raw beef dishes
- Amsterdam ossenworst
- Carpaccio – Carpaccio defined
- Çiğ köfte – Raw köfte dish with vegetarian and meat-based varieties
- Crudos
- Gored gored
- Kachilaa
- Kibbeh nayyeh – Levantine mezze
- Kitfo – Ethiopian dish originated from Gurage people
- Pittsburgh rare
- Steak tartare – Starter dish composed of finely chopped raw meat
- Tiger meat
- Yukhoe – Korean raw meat dish that resembles a steak tartare
Beef carpaccio with toppings
Steak tartare is a meat dish made from finely chopped or minced raw beef, venison, or horse meat.[3][4][5]
Yukhoe is a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces.
Steak dishes
Veal dishes
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.
- 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 – Carpaccio defined
- Cotoletta – Italian word for a veal breaded cutlet
- Hortobágyi palacsinta – Hungarian crêpes stuffed with meat
- Jellied veal
- Ossobuco – Lombard dish
- Pariser Schnitzel
- Parmigiana – Italian dish of eggplant with cheese and tomato sauce
- Paupiette
- Ragout fin
- Saltimbocca – Italian dish
- Scaloppine – Type of Italian meat dish
- Schnitzel – Breaded, fried flat piece of meat
- Tourtière – French-Canadian meat pie dish
- Veal Orloff
- Veal Oscar
- Vitello tonnato – Veal dish
- Wallenbergare
- Weisswurst – Traditional Bavarian sausage
- Wiener Schnitzel
Jellied veal is a cold cut dish made from veal, sometimes pork, stock, onion and spices such as allspice, bay leaf and white pepper.
Raw saltimbocca prior to being cooked
See also
References
- ^ Raloff, Janet. Food for Thought: Global Food Trends. Science News Online. 31 May 2003.
- ^ "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
- ^ 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.
- ^ Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Google Books
- ^ Kate Fiduccia (2011). The Venison Cookbook: Venison Dishes from Fast to Fancy. Simon and Schuster. p. 10. ISBN 9781628732139.
- ^ Stacey, Caroline. "Is veal cruel?". BBC Food - Food matters. BBC. Archived from the original on 2007-05-29. Retrieved 2013-08-12.