Beef is the culinary name for meat from bovines, especially domestic cattle. Beef is one of the principal meats used in the cuisine of South Africa, Australia, Europe and the Americas, and is also important in other African countries, East Asia, and Southeast Asia. Today, beef recipes appear on our tables in all forms - steaks, roasts, sausages, and meatballs - and it's always hearty and tasty.
When choosing a beef recipe, it's important to take note of the cut that is called for as there is logic behind cooking certain cuts of beef in certain ways. Cuts that come from strong muscles (the legs and shoulders, for example) are best when cooked for long periods of time with wet heat methods (stewing, braising, etc.). These preparation methods help to tenderize the meat. Cuts that are marbled with a significant amount of intra-muscular fat (and are likely to be juicy and tender) are excellent candidates for quick cooking with dry heat methods (grilling, broiling, pan searing, etc.).
Because beef has a prominent flavour, it pairs well with bold seasonings and sauces. Red wine and beef are a classic combination, but this meat can also hold up to barbecue sauce made with bourbon or to a spicy Asian marinade. However, the same intense flavour that allows it to stand its ground in a flavourful sauce also means that it's excellent prepared simply and with little to augment it. A great steak will taste amazing with just a pat of butter and some fresh herbs or a drizzle of olive oil infused with garlic.