-
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...
-
Burmese amber,
around 99
million years old.
Although the
morphology of
beeflies varies in detail,
adults of most bee
flies are
characterized by some morphological...
-
Corned beef,
bully beef, or salt
beef in some
Commonwealth countries, is salt-cured
brisket of
beef. The term
originates from
England comes from the treatment...
- 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)...
-
Roast beef is a dish of
beef that is roasted,
generally served as the main dish of meal. In the Anglosphere,
roast beef is one of the
meats often served...
-
Matsusaka beef (松阪牛, Matsusaka-ushi, Matsusaka-gyū also "Matsuzaka
beef") is the meat of ****anese
Black cattle reared under strict conditions in the Matsusaka...
- A
beef tenderloin (US English),
known as an eye
fillet in Australasia,
filet in France,
filet mignon in Brazil, and
fillet in the
United Kingdom and South...
-
National Beef is a
beef processor headquartered in
Kansas City, Missouri,
United States, that
produces fresh,
chilled and
further processed beef and
beef by-products...
-
Beef and broccoli, also
sometimes called broccoli beef, is a
Westernised Chinese Dish.
Beef and
broccoli was
likely developed in the
diaspora of Chinese...
-
Beef aging or
ageing is a
process of
preparing beef for
consumption by
aging it, in
order to
break down the
connective tissue within the meat. Dry-aged...
