List of beef dishes

This is a list of beef dishes and foods. 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

Gyūtan (牛タン) 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.
Meatloaf with potatoes and pickled cucumber
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

Prime Rib

Raw beef dishes

Steak dishes

Main article: List of steak dishes

Veal dishes

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.
Main article: List of 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.[5] Generally, veal is more expensive than beef from older cattle.

See also


  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 (PDF) from the original 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 0-618-65852-1.
  4. Raymond Sokolov, The Cook's Canon, 2003, ISBN 0-06-008390-5, p. 183 at Google Books
  5. "Is veal cruel?". BBC Food - Food matters. BBC. Archived from the original on 2007-05-29. Retrieved 2013-08-12. |first1= missing |last1= in Authors list (help)
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