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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...
- 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)...
-
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...
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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...
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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...
- A
beef tenderloin (US English),
known as an eye
fillet in Australasia,
nautalund in Iceland,
filet in France,
filet mignon in Brazil, and
fillet in the...
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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...
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Corned beef,
bully beef, or salt
beef in some
Commonwealth countries, is a salt-cured
brisket of
beef. The term
comes from the
treatment of the meat with...
-
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...
- Mr.
Beef is an
Italian beef restaurant located in
River North, Chicago,
United States. The
restaurant was
founded by Joe
Zucchero and
originally started...
