Main Courses with Beef

This section contains recipes for main courses with beef. In cooking, beef is widely used and is part of many traditional dishes. It has high nutritional value and is an essential source of amino acids and protein, which is easily digestible. The low fat content of beef is a significant advantage over pork.

Beef cuts can be classified by breed and age of the cattle (immature, adult, or old animals), but more often the grade of the meat is determined by the part of the carcass:

• meat from the tenderloin, back, thigh, shank, breast — highest grade;
• meat from the shoulders, scapula, brisket — 1st grade;
• shanks and offal — 2nd grade.

Marbled beef is particularly valued.

The taste quality of any cut also depends on the conditions in which the animals are kept, their feed, and the method of meat storage.

Beef is well-suited for heat treatment, so many dishes can be made with beef as a main course. This can include stews, fried, boiled, or roasted meat, or grilled preparations. Ground beef is used to make dumplings, cutlets, sausages, meatballs, and many other dishes. Ribeye and tenderloin are perfect for medallions, chops, and kebabs.

Check out our recipes for quick and delicious ways to prepare beef.

 Spices to consider when cooking beef include pepper, marjoram, bay leaf, dill, and thyme. Serve a mustard sauce or horseradish with the dish at the table.