CanadaBeef is a trade and marketing organization. The organization was formerly known as the Beef Information Centre. In 2008 the BIC teamed up with the...
Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served...
Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according...
Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked...
Corned beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained...
measured in pounds or kilograms of milk per head per day. In Western Canadabeef cattle are usually finished on a barley-based diet. In some parts of...
examples include Matsusaka beef, Kobe beef from the Tajima cattle, Yonezawa beef and Ōmi beef. In recent years, Wagyu beef has increased in fat percentage...
Ginger beef is a Canadian Chinese dish made from beef, ginger, and a distinctive sweet sauce. The ingredients of ginger beef can depend on where it is...
Lean finely textured beef (also known as Pink slime or LFTB, finely textured beef, or boneless lean beef trimmings or BLBT) is a meat by-product used...
Polish cuisine. Beef tongue is very high in fat, which contributes up to 72% of its caloric content. Some countries, including Canada and specifically...
The beef hormone controversy or beef hormone dispute is one of the most intractable agricultural trade controversies since the establishment of the World...
Bully beef (also known as corned beef in the United Kingdom, Canada, Australia, Singapore, Indonesia and other Commonwealth countries as well as the United...
Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada...
ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality...
Beef cattle are cattle raised for meat production (as distinguished from dairy cattle, used for milk production). The meat of mature or almost mature cattle...
Japanese government, thus exempt from any beef import quota restrictions. These cuts of U. S. beef (and Canadianbeef) could consequently be exported to Japan...
for mass selling in Britain, Canada, and the United States. In many areas in the United States and Canada, Jamaican beef patties are now typically available...
Quebec, Canada) was a well-known Irish-Canadian Montreal tavern owner, innkeeper and philanthropist. Charles McKiernan earned the sobriquet "Joe Beef" from...
Eat Just was sold. While most efforts focus on common meats such as pork, beef, and chicken which constitute the bulk of consumption in developed countries...
animal farming, notably beef cattle, but also swine, horses, sheep, turkeys, chickens or ducks, prior to slaughter. Large beef feedlots are called concentrated...
a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs...
rethink taking U.S. beef if it had Canadianbeef mixed in with it. The United States eventually lifted restrictions on Canadianbeef imports in stages,...
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service...
The CanadianBeef Grading Agency (French: Agence canadienne de classement du boeuf) is an organization accredited by the Canadian Food Inspection Agency...
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