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| Aberdeen Angus |
any of various hornless beef cattle originating in Scotland and having a smooth black coat. |
| à la mode |
served with an ice cream topping, as pie or other desserts, or braised with vegetables and served in a rich brown gravy, as beef. [1/2 definitions] |
| baby beef |
a beef animal of twelve to twenty months, fattened for use as meat. |
| beefalo |
the hybrid offspring of beef cattle and the American buffalo. |
| beef bourguignon |
a dish consisting of braised cubes of beef in a red-wine sauce, often with mushrooms or other vegetables. |
| beefsteak |
a slice of beef for frying or broiling, usu. cut from the loin or hindquarters. |
| beef Wellington |
a dish consisting of a lightly roasted piece of beef covered with pâté de foie gras, surrounded with pastry, and baked. |
| beefy |
of or resembling beef. [1/2 definitions] |
| beeves |
a plural form of beef. |
| boeuf bourguignon |
see "beef bourguignon." |
| bourguignon |
see "beef bourguignon." |
| bully2 |
a form of beef preserved by pickling or canning; bully beef. |
| burger |
a cooked ground beef patty, usu. served as a sandwich; hamburger. [1/2 definitions] |
| Charolais |
any of a breed of white beef cattle often used to crossbreed with other types of cattle. |
| châteaubriand |
an esp. thick and tender center cut of beef tenderloin, usu. served with a sauce. |
| cheesesteak |
a type of sandwich with thinly sliced beef topped with cheese, broiled on a submarine roll. |
| chili con carne |
a spicy Mexican dish of beef and chilies or chili powder, often with beans and onions. |
| chipped beef |
dried beef, sometimes smoked, that is very thinly sliced. |
| chuck2 |
a cut or section of beef taken from the area between the neck and shoulder blades. [1/2 definitions] |
| feedlot |
a plot of land on which livestock, esp. cattle to be sold for beef, are fattened before being shipped to market. |
| filet mignon |
a small, round, usu. thick cut of meat from the thick end of a beef tenderloin, that is usu. broiled. |
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