sirloin
71Cube steak — Beef Cuts Beef cut: Round Steak type: Cube Steak Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat mallet, or use of an ele …
72Czech cuisine — Vepřo knedlo zelo (Roast pork with dumplings and sauerkraut) …
73Nelore — Nelore, Avaré, Brazil …
74Regional variations of barbecue — Barbecue has many regional variations, based on several factors: *the type of meat used *the sauce or other flavoring added to the meat *when the flavoring is added during preparation *the role that smoke plays in preparation *the equipment and… …
75Mishima beef — (見島牛, Mishima gyū?) is a type of beef produced in Japan that is much rarer than Kobe beef.[citation needed] It is named after the tiny Mishima Island in the Sea of Japan 40 km northwest of Ya …
76Mongolian beef — Traditional Chinese 蒙古牛肉 Simplified Chinese 蒙古牛肉 …
77Chianina — A Chianina cow and calf in Tuscany The Chianina (Italian pronunciation: [kjaˈniːna]) is an Italian breed of cattle, formerly principally a draught breed, now raised mainly for beef. It is the largest and one of the oldest cattle breeds in… …
78Organic beef — is beef grown according to organic food principles. Contents 1 Organic Beef 2 Organic vs. Natural 3 USDA Certification 4 Labeling Requirements …
79Australian Charbray — An Australian Charbray bull The Australian Charbray is a beef breed of cattle that is the result of the blending of two breeds, the Charolais and the Brahman. The Australian Charbray is within the range of 75% and 25% Charolais and Brahman,… …
80Beef clod — The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle. This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the …
