Beef

About 10,500 years ago, taurine cattle were domesticated from wild aurochs progenitors in central Anatolia, the Levant and Western Iran.

is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and beans.

Beef, puff pastry, duxelles

Sausage made from pork, beef, chicken, turkey or combinations thereof and a bun

Beef, consommé, cheese, tortilla

Spicy veal, beef or poultry and macaroni

Beef and offal satay in thick yellow sauce

It is a savoury pie filled principally with a mixture of diced beef, diced kidney (which may be beef, lamb, veal, or pork) and onion.

Galbi (Korean: 갈비; pronounced [kal.bi]), kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in traditional Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs.

Riste (Kashmiri pronunciation: [rist̪ɨ]), also spelled rista, is a Kashmiri meatball dish made from mutton, beef, and rarely from chicken.

It generally consists of boiled, shredded beef served with tomato sauce and tomatillo, potatoes, carrots and Guajillo chiles.

Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman soldiers from Lucania.

It has curry beef filling in the center and is also crunchy on the outside.

A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette.

Burnt ends are pieces of beef cut from the "point" half of a smoked brisket.

Pares (Tagalog pronunciation: [paˈɾɛs]), also known as beef pares, is a term for a serving of Filipino braised beef stew with garlic fried rice, and a bowl of clear soup.

Suea rong hai (Thai: เสือร้องไห้, pronounced [sɯ̌a rɔ́ːŋ hâːj]; Lao: ເສືອຮ້ອງໄຫ້, pronounced [sɯ̌a hɔ̂ːŋ hȁːj]; Northeastern Thai: เสือฮ้องไห้, pronounced [sɯ̌a hɔ̏ːŋ hàːj]) is a Lao and Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes.

Bopis (bópiz in Spanish) is a piquant Filipino dish of pork or beef lungs and heart sautéed in tomatoes, chilies and onions.

Pastirma is a heavily seasoned, air-dried cured meat, typically water buffalo or beef, that is found in multiple Balkan and Mediterranean cuisines under a variety of names.

Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis (sweet soy sauce).

The main ingredients are beef sinew, liver, heart, lung, onion, and barley, mixed with stock, black pepper, and marjoram.

It is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too.

The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a şiş (skewer) and grilled.

Boiled beef is a historic English dish eaten by working-class people within England in Victorian England.

Galbijjim is generally made with beef or pork (돼지, dweji) short ribs.

Originally beef was used, but negimaki are also commonly made with other meat such as chicken.

Empal gepuk or sometimes simply known just as empal or gepuk is an Sundanese cuisine sweet and spicy fried beef dish.

The cuisine is halal and mainly based on mutton, beef and poultry with rice and Afghan bread.

Most dishes are localised with Chinese tastes and contain Chinese and specifically Cantonese influences, such as beef tenderloin marinated in soy sauce, served in a gravy dominated by soy sauce, and with fried rice or pasta on the side.

Modern Canadian cuisine has maintained this dedication to local ingredients and terroir, as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef.

Pies are usually made with beef mince or steak, lamb, chicken, veggies, or pork; sweet pies are less common.

The cultivation and processing of cereals, as well as the maintenance of livestock in farming scenarios saw the significant consumption of new foods, particularly emmer wheat, barley, beef, pig, and goat, which coincided with a steep decline in the consumption of marine life.

Soups commonly found in Czech restaurants feature beef, chicken or vegetable broth with noodles-optionally served with liver or nutmeg dumplings.

Matoke, Beef, Offal, Beans

made with oxtail, a cheap cut of beef

made of beef abomasum

made by salting and curing beef brisket with spices

consists of a filling, which is usually roast beef, ham, or fried seafood such as shrimp, crawfish, fish, oysters, or crab on a New Orleans French bread roll cut

Most Algerian dishes are centered around breads, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs.

centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood

Jute; beef or chicken stock

In the mountainous regions pork, chicken, beef and cuy (guinea pig) are popular and are often served with rice, maize, or potatoes.

a traditional dish made from a boiled cow or sheep parts

typically consisting of two eggs, hash browns, and a ground beef (or other type of meat) patty

masa dough with smashed pinto beans placed in the center before it is given an oblong shape, fried, topped with green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef or tongue

In the simplest form, koftas consist of balls of minced meat-usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture-mixed with spices and sometimes other ingredients.

It is a hot stew made with pieces of baked wheat flatbread, known regionally as mo (饃; 馍; mó), cooked and served with lamb or beef.

These food sources were later complemented by beef in the form of zebu introduced into Madagascar by East African migrants arriving around 1000 CE.

Australia became a collection of British colonies from 1788 to 1900, during which time culinary tastes were strongly influenced by British and Irish migrants, with agricultural products such as beef cattle, sheep, and wheat becoming staples in the local diet.

People choose various kinds of food to prepare in Chongqing hot pot, such as beef, pork, chicken, Chinese sausages, beef strips, pig blood, and duck intestine.

Hünkârbeğendi, or simply beğendi (literally, 'the sovereign is pleased'), is an eggplant and meat (lamb or beef) dish in Ottoman cuisine.