Beef

Beef is the meat from cattle, typically deep red with visible marbling of fat. It offers a savory, umami-rich flavor and develops a browned crust when seared; textures range from tender steaks to chewy cuts for braising. Cooks grill, roast, braise, stew, and stir fry it, and it is sold as steaks, roasts, ribs, and ground.\n\nCattle were domesticated from aurochs in Southwest Asia and spread globally; beef features prominently in cuisines such as American barbecue, Argentine asado, French bistro fare, Korean barbecue, and Japanese yakiniku. Modern production uses breed selection, aging, and regional butchery systems that shape cut names and fat grading.