63 articles
Asado
Asado: South American wood-ember grilling tradition of Argentina, Uruguay, Chile, and Paraguay, naming the method, the meat, and the gathering; cooked on a parrilla with achuras, asado de tira, and chimichurri.
Barbacoa
Barbacoa: Mexican slow-cooked meat, usually lamb or goat, wrapped in maguey leaves and pit-cooked underground; Taíno-derived word that gave English "barbecue"; heartland Hidalgo, Actopan.
Beef
Beef is meat from full-grown cattle about 2 years old, from Bos taurus and Bos indicus descended from the aurochs. Produced in extensive grazing and grain-fed feedlot systems; the U.S. is the largest producer and consumer, and beef has the highest carbon footprint per unit of protein.
Beef bourguignon
Beef bourguignon (bœuf bourguignon, boeuf à la bourguignonne, beef Burgundy) is a French stew of beef braised in red Burgundy wine with lardons, pearl onions, and mushrooms; first recorded in 1867, codified by Escoffier in 1903, and popularized in America by Julia Child in 1961.
Beef cheek
Beef cheek (ox cheek, cheek meat) is the masseter jaw muscle of the cow, a dark, collagen-rich secondary cut, roughly twice the collagen of chuck roast, made tender by long braising, sous-vide, or pressure cooking into gelatinous barbacoa or carbonnade.
Beef on weck
Beef on weck, also known as Kimmelweck, is a Western New York sandwich of thinly sliced roast beef with horseradish on a kummelweck roll, dipped in au jus.
Beef tongue
Beef tongue, also called cow tongue, is the tongue of a cow used as a cut of beef, featured in dishes like Mexican tacos de lengua and Japanese gyūtan.
Beef Wellington
Beef Wellington (boeuf en croûte) is a beef fillet coated in mushroom duxelles and wrapped in puff pastry, associated with the Duke of Wellington though the link is unproven; first printed references date to 1899, popularized by Julia Child in 1965.
Beefsteak
Beefsteak: a slice of beef, usually from the loin or hindquarter, cooked by broiling, grilling, or frying; compound of beef and steak, first recorded circa 1706–1711.
Birria
Birria: slow-cooked Jalisco, Mexico stew of goat (traditionally) or beef in a dried-chile adobo, served with consomé; distinct from pit-steamed barbacoa; Tijuana beef birria and quesabirria tacos went viral in the U.S. after 2018.
Bulgogi (불고기)
Bulgogi (불고기) is Korea's marinated grilled beef: thin soy-sauce, pear, garlic, and sesame marinade, lineage from Goguryeo maekjeok through Joseon neobiani, with brothy Seoul and charcoal Eonyang and Gwangyang styles.
Burnt ends
Burnt ends: crispy smoked beef brisket point pieces, a Kansas City barbecue specialty also called brownies. Originated as free Arthur Bryant's scraps, popularized by Calvin Trillin's 1972 Playboy essay, now a national menu staple.
Carne asada
Carne asada (grilled beef), Mexican dish of thin-cut beef grilled over charcoal or a griddle, also the northern Mexican cookout gathering; no fixed cut or recipe, centered on Sonora and Nuevo León, with Nicaraguan and South American counterparts.
Ćevapi
Ćevapi (ćevapčići), from Turkish kebap, are small skinless hand-formed Balkan grilled minced-meat rolls, typically beef or beef-lamb, served in somun flatbread with raw onion and kajmak; Sarajevo, Banja Luka, and Leskovac styles differ in meat, size, and shape.
Chateaubriand (dish)
Chateaubriand: a thick center-cut beef tenderloin steak or roast, named for French writer François-René de Chateaubriand and credited to his chef Montmireil, served with béarnaise or chateaubriand sauce and château potatoes.
Churrasco
Churrasco, also called churrasco à gaúcha or Brazilian barbecue, is South American meat roasted unseasoned over embers on skewers or grills. It is the emblematic dish of Rio Grande do Sul's gaúcho culture, seasoned only with coarse salt, served in rodízio churrascarias, and distinct from Argentine asado.
Çiğ köfte
Çiğ köfte (raw meatball) is a southeastern Turkish dish of bulgur, isot pepper, and traditionally raw minced meat, now usually meatless; registered Şanlıurfa (2009) and Adıyaman meatless (2018) geographical indications, spread nationally after 2008 regulation.
Filet mignon
Filet mignon (fillet steak) is a thick, extremely tender, very lean steak cut from the beef tenderloin (psoas major), the priciest steak cut, cooked rare to medium rare and first printed on an 1899 New York menu.
Flat iron steak
Flat iron steak (butler's steak, oyster blade) is a tender beef cut from the infraspinatus top blade muscle of the chuck, created by removing its central connective-tissue seam; second most tender cut, NAMP 1114D, developed from 2000s muscle-profiling research.
French dip
French dip: American hot sandwich of sliced roast beef on a French roll served au jus, invented in early 1900s Los Angeles, not France. Philippe the Original (1918 Mathieu story) and Cole's (Garlinghouse story) both claim it; Cole's closed in 2026.
Fried onion burger
Fried onion burger, also called Oklahoma onion burger or Depression burger: a smash-style hamburger from 1920s El Reno, Oklahoma, in which thinly sliced onions are pressed into a small beef patty, originally a 5-cent Depression-era way to stretch beef.
Galbi (갈비)
Galbi (갈비) means Korean-style beef or pork ribs and the dishes made from them: marinated grilled galbi, galbijjim, and galbitang. Distinguished from LA galbi, a cross-cut style from Los Angeles Korean immigrants using the Jewish flanken cut, re-imported to Korea in the late 1980s.
Hamburg steak
Hamburg steak, also called hambāgu (ハンバーグ) in Japan, is a seasoned ground-beef patty served on a plate, not a bun. Named for Hamburg, Germany, it reached New York in the 1870s, became the hamburger sandwich in the 1890s, and evolved in Japan into a soft beef-pork yoshoku staple with demi-glace and wafu sauces.
Hanger steak
Hanger steak (onglet, butcher's steak) is a single diaphragm-supporting beef muscle, one per animal, with deep mineral beef flavor; cooked rare to medium-rare, rested, and sliced against the grain.
Hash (food)
Hash (food): a dish of chopped meat, usually corned beef, with potatoes and onions, fried or baked; from French hacher, to chop. Known for canned US diner corned beef hash, British mash-and-gravy versions, and USDA standards.
Horse meat
Horse meat (hippophagy): meat from horses eaten as a lean red meat, protein like beef with about 20% less fat, high n-3 and heme iron; taboo in much of Europe and North America, common in Central Asia, Italy, France, and Belgium.
Kobe beef
Kobe beef (神戸ビーフ, KOBE BEEF) is certified wagyu from purebred Tajima cattle raised and slaughtered in Hyogo Prefecture, Japan, meeting BMS 6+, meat quality 4+, yield A/B, and carcass weight limits; defined in 1983, GI Registration No. 3, under 0.2% of Japan's beef market.
Kofta
Kofta (Persian kufta/koofteh, "pounded meat") is a minced-meat dish family of Persian origin, shaped as balls or fingers and grilled, fried, boiled, or simmered; spread across the Middle East, Mediterranean (köfte, kefta), and Mughal India, with varieties like kufta tabrizi and Daud Basha.
List of steak dishes
Steak dishes: prepared dishes centered on a steak cut of meat. Includes Philly cheesesteak, chicken fried steak, carne asada, churrasco de picanha, bulgogi, carpetbag steak, steak au poivre, plus USDA 145°F doneness guidance.
Matsusaka beef (松阪牛)
Matsusaka beef (松阪牛) is a Mie Prefecture wagyu brand from never-calved Japanese Black heifers fattened 900+ days near Matsusaka, GI-registered in 2017, famed for low-melting marbling fat, rivaling Kobe and Omi beef.