An animal of the genus Bos, especially the common species, Bos taurus, including the bull, cow, and ox, in their full grown state; esp., an ox or cow fattened for food.
The flesh of an ox, or cow, or of any adult bovine animal, when slaughtered for food.
Applied colloquially to human flesh.
The meat from cattle (bovine species) other than calves (the meat from calves in called veal).
Common, tasty but chewy. Usually sliced thin
The meat of the animal known as cattle, cow, bull, bullock (young bull), steer (castrated male 2 to 4 years old). The animal has no generic name in the English language. The Anglosaxon ox is still used for some of what were once the less desirable parts e.g. ox tail, ox liver. Cooking Tips: For tender meat, marinate all night in the fridge with wine and spices or even in milk.
Meat from full-grown cattle about two years old. “Baby beef” and “calf” are interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass.
An index of the weighted average annual price for beef cattle, excluding calves, for a 16 western state area as compared with a specific base period equal to 100. This index is used in calculating federal grazing fees.
This meat can come from cow, steer, or ox, and that's no “bull.” 0 Recipes » 1 Sub Categories
A type of red meat that comes from cows or cattle.
( meat) - is the clean flesh derived from slaughtered cattle, and is limited to that part of the striate muscle which is skeletal or that which is found in the tongue, in the diaphragm, in the heart, or in the esophagus; with or without the accompanying and overlying fat and the portions of the skin, sinew, nerve and blood vessels which normally accompany the flesh.
cattle that are reared for their meat
meat from an adult domestic bovine
a sandwich with fourteen machined slices of meat
The meat of bovines (ex. cows, steers and bulls) slaughtered when older than 1 year; generally, has a dark red color, rich flavor, interior marbling, external fat and a firm to tender texture.
meat from a steer, cow, or bull
The flesh of a cow, steer, heifer or bull.
Cattle which are managed to produce meat
Used in several different cuts; usually the tender cuts such as fillet or rump are ideal for quick cooking. If the recipe requires the beef to be sliced finely, freeze the piece for at least 30 minutes before cutting. Cut across the grain of meat for maximum flavor and moisture retention during cooking.
Beef is muscle tissue obtained from bovines, especially domestic cattle. Beef is one of the principal meats used in European cuisine and cuisine of the Americas, and is important in Africa, East Asia, and Southeast Asia as well. In the Middle East, lamb is the usual meat preferred over beef.