Beef appreciation thread

[FrostDragon]

Sure, if we have a thread for pork, why not beef?
My favorite beef cut is the brisket, which can work similarly to ham in sandwiches.
http://www.etzhazait.co.il/upload/RecipePics/LargePic_82_1.jpg
http://hendels.co.il/wp-content/uploads/2011/05/ProductsLargeIMG1.jpg

[ChocolateFace]

Steak reigns supreme

http://westpointsteakhouse.com/yahoo_site_admin/assets/images/image004.330215549_std.jpg

[Mark]

My favorite cut of steak is Boneless Rib Eye.

http://i.imgur.com/HHjNGnH.jpg

[Oneeye]

Another vote for Ribeye. :thumb001: Marbled is gooooood.


Also, roast beef is up there with steaks, imo.

[FrostDragon]

Anyone here from south America? Beef is a key food product in Brazil and Argentina, isn't it?

[morski]

Veal soup, yummy.

http://1.bp.blogspot.com/-7BtRsjgHFdo/TfkAyxjqOfI/AAAAAAAAAAY/rHaH2ceSGlc/s1600/P6090116.JPG

[FrostDragon]

Thank you for mentioning veal; my favolrite veal dish is the Austrian national dish, the wiener schnitzel (there are variations from pork, but veal is the standard).
http://imgerman.com/blog/wp-content/uploads/2010/11/schnitzel.jpg

[Incal]

Anyone here from south America? Beef is a key food product in Brazil and Argentina, isn't it?

Indeed:

http://ww1.prweb.com/prfiles/2012/03/08/4960644/ChefSpSmoke_flames.jpg

[Drawing-slim]

My favorite cut of steak is Boneless Rib Eye.

http://i.imgur.com/HHjNGnH.jpg

I just finished two of those right about 10 min ago:D made some rise on the side, awesome.

[Skerdilaid]

Nahh Lamb and Pork rein supreme.

[1stLightHorse]

Sunday roast with Yorkshire pud.

http://upload.wikimedia.org/wikipedia/commons/0/02/Sunday_roast_-_roast_beef_1.jpg

[Kazimiera]

http://dinnerella.arcada.vilkas.fi/WebRoot/Arcada/Shops/Dinnerella/4EC2/42DA/3A6D/06FE/155A/0A28/130B/83BB/1157958665.jpg

Sauerbraten (German: "sour roast" from sauer for "sour" or "pickled" and Braten for "roast meat") is a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and horse. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar or wine, water, herbs, spices and seasonings. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it resulting in finished dish that is tender, soft and juicy. The ingredients of the marinade vary based on regional styles and traditions throughout Germany.

Sauerbraten is a dish that is influenced by regional variations on the recipe. Many of these variations are in the ingredients used for the marinade in which the cut of meat is immersed for several days before cooking. Generally, the marinade's base is either red wine, vinegar or a combination of both. While Germany largely produces white wines (like Riesling and Gewürtztraminer), regions of Germany that are closer to France often encounter red wines being used as the base for the marinade. Wine vinegar, apple cider vinegar and other varieties can be used as a base. Recipes from eastern regions of Germany closer to Poland and the Czech Republic tend to use vinegar as the base more frequently. In many regions, wine and vinegar are used together.

http://www.marions-kochbuch.com/food-pic/sauerbraten.jpg

[gregorius]

poRK

http://www.filipino-food-lovers.com/site-images/pinoy_bbq/pinoy_bbq1.jpg

[morski]

I like to eat well fried beef items.Mostly added lot of pepper with fried beef.You know one thing beef is make health for good.

http://www.theapricity.com/forum/showthread.php?24637-Post-Your-Food&p=1542977&viewfull=1#post1542977

You like?:D

[ChocolateFace]

Beef is the manliest food out there, it brings out the animal in people.