List of beef dishes
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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
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- Alambre – Mexican food
- Bakso – Indonesian meatball dish
- Balbacua – Filipino beef stew
- Bandeja paisa – Typical meal popular in Colombian cuisine
- Beef ball – Beef dish
- Beef bun – Bun with beef filling
- Beef chow fun – Beef and noodle Cantonese dish
- Beef Hatkora – Bengali dish
- Beef Manhattan – Dish consisting of roast beef and gravy
- Beef on weck – Roast beef sandwich on a kummelweck roll
- Beef Stroganoff – Russian sautéed beef dish with sauce
- Beef Wellington – English steak dish
- Beefsteak – Flat cut of beef
- Bife a cavalo – Steak and egg dish
- Bistecca alla fiorentina – Italian steak dish
- Bistec de Palomilla – Cuban beef dish
- Bistek – Filipino dish
- Bitterballen – Savoury Dutch meat-based snack
- Bò 7 món – Set selection of beef dishes
- Boeuf à la mode – French braised beef dish
- Boiled beef – Traditional English dish
- Borscht – Eastern European sour soup
- Braciolone – Italian meat dish
- Bruscitti – Italian beef dish
- Bulalo – Beef dish from the Philippines
- Bulgogi – Korean meat dish
- Bún bò Huế – Vietnamese beef noodle soup
- Carne asada – Dish of grilled and sliced beef
- Carne de Ávila – Spanish protected geographic designation for beef
- Carne-de-sol – Beef dish from northeastern Brazil
- Chả lụa – Type of sausage in Vietnamese cuisine
- Chairo – Soup
- Charqui – Lean meat dried to prevent spoilage
- Chateaubriand – Front cut of a beef tenderloin
- Cheeseburger – Hamburger topped with cheese
- Chorrillana – Chilean dish
- Coda alla vaccinara – Oxtail stew in modern Roman cuisine
- Corned beef sandwich – Type of meat sandwich
- Cottage Pie – Pie of minced meat topped with mashed potato
- Cowboy beans – Popular dish in southwestern USA
- Crispy tadyang ng baka – Cuisine of the Philippines
- Curry beef turnover – Hong Kong pastry with curry beef filling
- Daube glacé – jellied stew appetizer in New Orleans cuisine
- Dendeng – West Sumatran (Minangkabau) meat dish
- Empal gentong – Indonesian beef soup
- Empal gepuk – Indonesian sweet and spicy fried beef dish
- 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 – Korean grilled beef or pork ribs
- Ghormeh – Dish originating in the Indian subcontinent
- Ginger beef – Canadian-Chinese beef dish
- Goulash – Hungarian meat and vegetable stew
- Guatitas – Ecuadorian stew made from tripe
- Gulyásleves – Hungarian soup
- Gyudon – Japanese cuisine
- Gyūtan – Japanese dish made from beef tongue
- Hamburger – Dish with patty between rounded buns
- Hayashi rice – Japanese rice dish
- Hortobágyi palacsinta – Hungarian crêpes stuffed with meat
- Horumonyaki – Japanese dish made from beef or pork offal
- Hot hamburger plate
- Kala bhuna – Popular Bangladeshi dish
- Kamounia – Beef and liver stew prepared with cumin
- Kerala Beef Fry – Dish made of beef in Kerala
- Khash – Traditional dish in Western Asia
- Labskaus – German corned beef dish
- Lengua estofado – Filipino beef tongue stew
- Lobscouse – Meat and potato stew
- 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 – Hawaii-adapted Korean pan-fried beef dish
- Meatball – Dish of ground meat rolled into a ball
- Meatloaf – Dish of baked or smoked shaped ground meat
- Mechado – Filipino braised beef 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 noodle 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 – Cut of steak
- Quesobirria – Mexican dish
- Rambak petis – Javanese snack food
- Rendang – Southeast Asian dish
- Rinderbraten – German stuffed beef dish
- Roast beef – Traditional English dish of beef which is roasted
- 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 – Dish of filled rolled meat or pastry
- Rundstück warm – Warm slice of meat served in 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 – Tibetan dish made of bread, beef, and vegetables
- 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 – Swedish meat dish
- 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 – Thin cut of meat in Mexican cuisine
- Sukiyaki – Japanese hot pot dish
- Surf and turf – Dish containing seafood and meat
- Svíčková – Meat and vegetable stew
- Tafelspitz – Dish made of boiled meat in Viennese cuisine
- Tarta de seso – Beef brain pie in Colombian cuisine
- Tavern sandwich
- Thịt bò nướng lá lốt – Vietnamese beef in lolot leaves
- 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
- Wagyu Japanese beef
- Yakiniku – Korean-style grilled meat cuisine in Japan
- Yukgaejang – Korean spicy beef soup
- Yukhoe – Korean raw meat dish that resembles a steak tartare
- Yukpo – Korean dried meat strips
- Zrazy – Meat roulade dish
- Beef dishes
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Beef Stroganoff atop pasta -
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Wagyu beef plate -
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Meatloaf with potatoes and pickled cucumber -
Raw beef dishes
- 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
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Beef carpaccio with toppings -
Steak tartare is a meat dish made from finely chopped or minced raw beef, venison, or horse meat.[4][5][6] -
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.[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 calf's liver and bacon
- Carpaccio – Thin pieces of fish or meat, served raw as an appetiser
- Cotoletta – Italian word for a breaded veal 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 veal dish
- Weisswurst – Traditional Bavarian sausage
- Wiener Schnitzel – Viennese meat dish, breaded veal cutlet
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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
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See also
Wikimedia Commons has media related to Beef-based food.
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
- ^ "Polenta e bruscitt: la ricetta del piatto tipico lombardo" (in Italian). Retrieved 17 February 2024.
- ^ 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.
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