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Beef Manhattan is a Midwestern American dish consisting of roast beef and gravy. It is often served with mashed potatoes either on top of the steak or...

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...

An Italian beef is a sandwich, originating in Chicago, made from thin slices of roast beef simmered and served au jus on French bread. Common toppings...

Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served...

Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire...

Beef Wellington is a steak dish of English origin, made out of fillet steak coated with pâté (often pâté de foie gras) and duxelles, wrapped in puff pastry...

fallback Beef chow fun – Beef and noodle Cantonese dish Beef Hatkora – Bengali dishPages displaying short descriptions of redirect targets Beef Manhattan – Dish...

During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks...

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. Called "silverside" in the UK, Ireland, South Africa, Australia and...

tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak...

cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition...

Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a...

being derived from an occasion when a king of England knighted the loin of beef as "Sir loin". In fact, though the pun is reported as early as 1630, and...

Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick...

Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little...

to the rib eye steak, while rib steak is called côte de bœuf (literally: "beef rib"). In Argentine cuisine, the rib eye is known as ojo de bife, while the...

Boiled beef is a traditional English dish that used to be eaten by working-class people in London in Victorian times; it was also popular in the early...

2013. Fussell, Betty (2008). Raising steaks: the life and times of American beef. Houghton Mifflin Harcourt. p. 287. ISBN 9780151012022. Butler, Stephanie...

A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service...

The beef top blade steak (also known as the chicken steak) comes from the chuck section of a steer or heifer. The steaks are cross-cut from the top blade...