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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. |
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 sandwich made with cooked ground beef that has been made into a flat, round shape, or the flat, round patty of ground meat itself. [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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