125 articles
Ropa vieja
Ropa vieja, "old clothes" in Spanish, is Cuba's national dish of shredded beef braised in tomato sofrito with peppers, onions, olives, and capers, tracing to Canary Island and Sephardic Spanish cooking.
Round steak
Round steak is lean beef cut from the round (hind-leg) primal, covering top round (IMPS 1169), bottom round (1170A), eye of round, and sirloin tip steaks. Shear force 9.7 to 11.7 pounds, best cooked moist or low-and-slow, and cooked to 145 degrees F with a 3-minute rest.
Salisbury steak
Salisbury steak is an American ground-beef patty with binders and seasonings, pan-fried and served in mushroom-onion gravy, named for physician James Henry Salisbury, whose Civil War-era 'muscle pulp of beef' health diet it descends from.
Saltimbocca
Saltimbocca, or saltimbocca alla romana, is a Roman dish of thin veal cutlets topped with sage and prosciutto, floured and cooked in butter with white wine; first recorded by Artusi in 1871, its origin is disputed with Brescia.
Samgyeopsal (삼겹살)
Samgyeopsal (삼겹살), "three-layer meat," is unmarinated pork belly grilled at the table, the default Korean barbecue meal eaten as ssam wraps. Key figures: ₩21,321 per 200 g Seoul restaurant average (Aug 2026), 33.2% of chilled pork consumption in 2022, Samgyeopsal Day March 3.
Satay
Satay, also spelled sate, is a Southeast Asian dish of small pieces of marinated meat grilled on skewers over charcoal, usually served with peanut sauce; it likely originated in Java.
Sauerbraten
Sauerbraten, or Rheinischer Sauerbraten, is Germany's marinated pot roast: beef (historically horse) soaked days in vinegar-wine spice marinade, then braised with sweet-sour raisin and gingerbread gravy; regional Franconian, Swabian, Baden, and Saxon variants differ.
Schnitzel
Schnitzel, from German for "slice", is a thin breaded fried meat cutlet, best known as the Wiener Schnitzel, Austria's veal national dish; distinct from Italy's bone-in, butter-fried cotoletta alla milanese, with variants in Germany, Israel, and Argentina.
Scotch egg
Scotch egg: a hard-boiled egg wrapped in sausage meat, breadcrumbed, and fried; a British pub and picnic snack. Claimed 1738 by Fortnum & Mason, first printed 1808, possibly descended from Indian nargisi kofta.
Scrapple
Scrapple, also called panhaas or Philadelphia scrapple, is a Mid-Atlantic breakfast loaf of pork scraps, cornmeal, and buckwheat flour, sliced and fried; a Pennsylvania Dutch dish from German panhas, mass-produced since 1863.
Shabu-shabu (しゃぶしゃぶ)
Shabu-shabu (しゃぶしゃぶ), a Japanese nabemono hot pot of ~3 mm-sliced beef swished in kombu broth, named for the swishing sound, debuted at Osaka's Suehiro in 1952 and differs from Chinese hot pot and sukiyaki.
Shashlik (шашлык)
Shashlik (шашлык, from Crimean Tatar shyshlyk, "something on a spit") is skewered meat grilled over coals, a Caucasus and Central Asian dish spread by Soviet picnic culture; also called shish kebab, khorovats, mtsvadi.
Shepherd's pie
Shepherd's pie, also known as cottage pie, is a baked dish of cooked minced meat, traditionally lamb or mutton, topped with mashed potato instead of pastry.
Short ribs
Short ribs: beef from the rib end of the rib and plate plus chuck (IMPS 123A/123B/130), sold English-cut or flanken; braised, smoked, or grilled as Korean galbi, asado de tira, and Texas plate ribs.
Sisig
Sisig (sizzling sisig): Filipino Kapampangan dish of chopped pork face, ears, and liver with onions, chili, and calamansi, served on a hot plate; reinvented in 1970s Angeles City by Aling Lucing Cunanan, now a pulutan and heritage dish.
Smash burger
A smash burger is a thin beef patty, tracing to early 20th-century American diners, cooked on a hot griddle. The meat must reach 160°F internally for safe doneness.
Spam (food)
Spam (SPAM brand) is Hormel Foods' canned pork luncheon meat, introduced July 5, 1937 in Austin, Minnesota; six ingredients, over 9 billion cans sold, spread worldwide by WWII military rations and staples like Hawaiian Spam musubi.
Steak
Steak: thick beef slice cut across the muscle fibers for high-heat cooking. Key cuts include ribeye, strip, tenderloin, and sirloin; USDA grades Prime, Choice, and Select rest on ribeye marbling, which drives tenderness, juiciness, and flavor.
Steak and kidney pie
Steak and kidney pie, a traditional British baked pie of diced beef and kidneys in gravy, related to the suet-steamed steak and kidney pudding; first recipe 1694, modern form from 1851, Mrs Beeton 1861, British Pie Awards class.
Steak Diane
Steak Diane is a pan-fried beefsteak finished with a pan sauce of shallots, mustard, Worcestershire, cream, and cognac, often flambéed tableside. Disputed origins involve Tony Clerici in 1938 London and Beniamino Schiavon of New York's Drake Hotel.
Steak frites
Steak frites, also written steak-frites, is the classic French and Belgian bistro dish of a seared beef steak (entrecôte, bavette, onglet) with crisp fried potatoes and a sauce such as béarnaise or au poivre, with contested Franco-Belgian origins.
Steak tartare
Steak tartare (tartare de bœuf) is a French dish of raw, finely chopped or minced beef seasoned and served cold with egg yolk, capers, and shallots; first written down in 1896 as Hamburg steak, its Tatar saddle origin story is folklore.
Strip steak
Strip steak, also called New York strip or Kansas City strip, is a beef steak from the short loin's longissimus dorsi muscle after tenderloin removal; known for firm texture, beefy flavor, moderate marbling, and many regional names.
Sukiyaki
Sukiyaki (すき焼き), Japanese beef hot pot cooked in warishita of soy sauce, mirin, and sugar and dipped in raw egg; Kanto and Kansai styles differ in searing versus simmering, arising from Meiji-era gyu nabe.
Sunday roast
Sunday roast: traditional British meal of roasted beef, lamb, pork, or chicken (also Sunday joint, roast dinner, Sunday lunch) with roast potatoes, vegetables, gravy, and Yorkshire pudding; disputed medieval or Tudor origins, now 1.28 billion UK roast occasions a year.
T-bone steak
T-bone steak: short-loin beef cut with T-shaped lumbar vertebra, strip steak and tenderloin on either side; USDA IMPS 1174 requires at least 0.5-inch tenderloin, distinguishing it from the porterhouse (1.25 inches), cut from the rear short loin.
Tandoori chicken
Tandoori chicken (तंदूरी चिकन): yogurt-and-spice-marinated chicken roasted in a charcoal-fired clay tandoor; a Punjabi dish popularized by Moti Mahal in post-1947 Delhi, with disputed credit between Kundan Lal Gujral and Kundan Lal Jaggi.
Toad in the hole
Toad in the hole: traditional British dish of sausages baked in Yorkshire-pudding batter (eggs, milk, flour), served with onion gravy; name first recorded in Grose's 1787 Provincial Glossary.
Tonkatsu (とんかつ)
Tonkatsu (とんかつ, pork cutlet) is a Japanese yoshoku dish: thick pork, breaded in panko and deep-fried, pioneered in 1899 at Rengatei in Ginza from French côtelette, served with cabbage, rice, and sauce.
Tri-tip
Tri-tip, also called triangle roast, Newport steak, or Santa Maria steak, is a 1.5–3 lb triangular bottom sirloin beef cut (tensor fasciae latae, NAMP 185D), popularized by Santa Maria butcher Bob Schutz in the 1950s and grilled over red oak with salt, pepper, and garlic.