meat generally perpendicular muscle fibers potentially including bone exceptions meat parallel fibers include skirt cut plate flank cut abdominal muscles cut includes rib bones word qualification generally refers larger sense fish ground meat pork varieties usually pan fried attempt replicate flavor cooked glowing open fire cooked sauce kidney pie formed cut grazing animals usually farmed cattle including goat horse sheep pigs turkey deer types fish especially salmon large fish shark pork lamb cuts referred cured meat commonly served mushroom called mushroom similarly vegetarian dishes imitation food product formed shape pieces meat fruits described shape color etymology word originates century scandinavian word dialect old norse word oxford english dictionary reference thick slice meat cut pie especially piece cut hind quarters animal subsequent parts entry refer fish referred size suitable cutting raid custom scottish giving cattle driven gentleman land owner early written usage word comes 15th century makes reference beef production livestock meat cuts raised farm ranch meat wild game cuts trade threat biodiversity commercial harvesting species marketing sales countries suitable land grazing animals particular cattle history production use countries include argentina ireland new_zealand australia south_africa united_states united_kingdom asian countries china korea traditionally stir fried served smaller amounts mixed dish argentina argentina beef represents large portion country export market total million animals slaughtered country largest beef capita worldwide beef consumption described argentine national identity cattle producers argentina argentina referred common country portion sizes dishes argentine restaurants tend large weighing grams pound commonplace traditional dish includes standard word argentina countries considered national dish country australia domestic international marketing australian beef undertaken corporation runs programs related quality assurance sustainable production environmental considerations organizations ireland irish agricultural beef market contributor economy ireland significant irish beef exported countries exported beef going united_kingdom new_zealand origin competition run decade behalf beef lamb corporation new zealand aims find tender country criteria judging claims include cooking loss data collected shear force perceived determines qualification panel objective taste panel determines winner solely cooking loss effect outcome competition stage parallel competition run lamb legs account ranking competition south_africa south_africa uses create popular exported dried cured form found market beef eating countries united_kingdom united_kingdom served chips vegetable according survey trade magazine popular dinner menu british restaurants 1980s included cocktail cattle breeds date handful farmers continue raise cattle registered pedigree live outdoors year round grow slowly natural habitat ultimately producing distinctly tender meat cattle slaughtered beef year united_kingdom united_states united_states cuts beef retail sale include meat meat circa approximately retail beef cuts beef beef production largest single agriculture united_states farms raising cattle million production process agriculture census average single farm typically raises cattle time percent cattle farms classified small family farms smaller farms average gross cash income year cooking beef commonly occasionally fried beef cooked different temperatures different lengths time resulting cooked ranges blue rare common characteristics rare soft cold red center outside flavor inside cooked suit preference cooked typically cooked entire cut meat example cooked middle beef served raw fish generally cooked short time flesh quickly especially fish cooked temperatures rare medium rare different ways dish cut rib eye bone cuts countries owing different methods cutting result found country recipes differing dining place near restaurant good rare time beginning great vogue big cities younger generation les dismissed disgust older raised intricate traditions fine disguise like end town known french writing dining popular dish places world cooked domestic professional primary ingredient menu small amounts dish usually larger main course knife specialized piece cutting easier knives edge important breakfast dish especially people undertaking hard outdoor work farmers ordering restaurant common practice advise chef person taking orders like cooked terms rare medium rare medium medium denote individual preferences print references word rare 17th century clubs london club life described club ancient institution theatre principal performers day week generally saturday authors admitted members johnson club ivy lane originally beef club existence present day established street london members notable people restaurant individual portions meat started london served individual portions meat known houses normally open men example women admitted stone accounts travellers 19th century london refer dining restaurant new_york_city opened stayed open years described famous restaurant american history refers method preparation cuts beef typically rib cut prepared style originally mid-19th century hundreds restaurants continue serving describing competing awards aiming excellence classic accompany include sauce sauce compound butter create butter butter rich brown sauce french cuisine preparation fresh pepper sauce wine create sauce traditional commercial commercially produced pre mixed popular slightly market share meat sauce products category leader montreal mix flavor based dry mix preparing montreal smoked meat cultural significance meat products frozen exported invention commercial transporting meat long distances impossible communities rely locally available turn determined forms tradition meat consumption hunter gathering peoples cut local indigenous animals example cuisine relies partly meat diet uses locally caught sea meat indigenous australians ate indigenous north american food included middle_east meat recipes medieval times onwards simply state meat kind cut apart occasional kid lamb eaten cattle seldom bred contemporary argentina consumption high significant national cuisine status national dish austria national dish type advice recipes american black bear provided governments types meat hanging beef aging cut beef types exist tender cuts beef rib cooked quickly dry heat served tender cuts round cooked moist heat cube beef cooked level rare cold raw center rare medium rare medium medium pittsburgh rare outside beef unlike certain need cooked food borne human illnesses normally found beef surfaces potentially contaminated handling rare outside raw generally accepted safe beef graded quality higher prices higher quality generally higher quality tender beef time needed cooking better flavor example beef tender beef japan known high quality commands high price cooked relatively quickly compared cuts meat particularly cooked high temperatures quality safety food product regulated law australia standards canada canadian beef grading agency united_kingdom responsible united_states beef graded select choice prime prime refers beef highest quality typically significant cattle graded prime prime beef sold restaurants hotels wide range quickly prepared known beef dishes including minute eggs surf turf combines meat fish requires time prepare meat finely formed create range dishes including retain dishes include chicken fried dish consisting piece cube coated seasoned flour pan fried associated cuisine hamburg shaped cooked similar salisbury popular worldwide migrating germans mainstream dish start nineteenth century class imitation beef smaller pieces beef fused binding agent development started 1970s salisbury recorded named doctor american civil war recommended people eat times day world war american soldiers replaced word salisbury political reasons fish fish cut perpendicular spine include bones delicate flesh requires quicker cooking beef salmon frequently cooked fish baked court wine sauce cooked commercial coloration use carbon pumped bags containing stored duration time color occur varies size meat example inch takes hours color completed process utilized color occurs prior vacuum sealing storage japan color prohibited lamb lamb come range cuts versatile ingredient range dishes served warm cold commonly found pork pork generally cut shoulder pig cut leg pig shoulder cut cut meat commonly pulled pork tough long cooking times high meat pork shoulder cooked slower typical beef sauce cooking cooked component breakfast rolled pork likely served lunch boston butt type pork originating colonial new_england pack valuable cuts pork barrels called vegetarian vegetables vegetarian mushrooms beans form foods shaped pieces prepared texture compared meat described unique taste texture
Steak