beef

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beef

Edible muscle from cattle, which is commonly consumed throughout the world except where it is taboo (e.g., among Hindis) or discouraged (e.g., among Buddhists).

beef

1. the meat of cattle other than the young calf. It may be bullock, yearling, bull, cow beef or beef treated in various ways including corned, biltong, jerked or its origin may be specified, e.g. grass-fed, lot-fed. See also meat.
2. pertaining to cattle used for the production of beef.

baby beef
slaughter cattle weighing 700-1000 lb at 9 to 15 months of age and grading good or better for quality.
block beef
beef suitable for sale as blocks for conversion at the retail site into consumer cuts.
boning beef
beef suited for manufacturing and processing.
beef breeds
include aberdeen angus, afrikander, aquitaine blond, beevbilde, belgian blue, belted galloway, bonsmara, boran, braford, brahman, brangus, braunvieh, charbray, charolais, chiana, chiangus, devon, drakensberger, droughtmaster, fulani, galloway, gelbvieh, hariana, hereford, japanese black, limousin, maine-anjou, meuse-rhine-yssel, murray grey, n'dama, pinzgau, polled Hereford, romagna, santa gertrudis, salers, shorthorn, simmental, south devon, texas longhorn, west highland and many other less well known indigenous breeds.
beef feedlot
see feedlot.
beef grading
grading of carcass beef according to quality for the information of the consumer and to provide the trade with a basis for pricing. The grade allotted depends on local requirements for consumers but usually takes into account marbling with fat, absence of excess fat, age and cutability.
hamburger beef
beef herd
comprises the bulls, the mature cows, the heifers yet to calve for the first time, the yearlings including bred heifers and calves not yet weaned. Where calves are not sold off for fattening elsewhere there will also be a bullock group.
beef industry
includes the beef production, breeding, fattening, marketing, slaughtering and processing and sale of the end product.
beef measles
see taeniasaginata.
beef production systems
include extensive grazing, intensive grazing, feedlot, cow-calf operations or suckler herds, breeding herds.
beef production targets
see performance target.
beef tapeworm
see taeniasaginata.
References in periodicals archive ?
Pete Miller's Seafood & Prime Steak is located at 1557 Sherman Avenue in Evanston and at 412 N.
The menu will feature a number of prime steak and seafood options ranging from about $13 to $27 for entrees except for a huge lobster tail dish that will sell for around $44, according to Mandato.
While we specialise in USDA Prime Steaks our menu is extensive and versatile, chef Paul's Sea Bass in crusted herbs, or his grilled free range poultry are world class dishes and show the diversity of our cuisine.
In addition to its classic New American dishes, Sarasota's most celebrated restaurant is now serving prime steaks and lobster.
They offer a versatile menu prime steaks, fresh seafood, free range chicken, vegan & vegetarian options, allowing diners to feel at home whether choosing a light meal, a glass of wine, or experiencing a four course epicurean event.
It is the perfect complement to the sizzling, prime steaks for which The Chelsea Grill has become famous.
Barletta serves prime steaks for under $30, pastas in the low- to midteens, five hearty soups at $7 each and a superior rack of Sonoma lamb for $26.
And, most customers would like to receive flavorful top quality USDA prime steaks like those served at top tier steak restaurants.
PRIME STEAKS in Simi may have some saying, ``So what?
Guests at Ruth's Chris Santa Barbara can enjoy New Orleans-inspired appetizers, aged USDA Prime steaks, fresh seafood, signature side dishes and homemade desserts, all complemented by an award-winning wine list featuring many of Santa Barbara's boutique wineries.
Prime steaks, fresh seafood and classic desserts, all complemented by an award-winning wine list.
As for the current crop of prime steaks, El Paso's kitchen delivers a superb 14-ounce cut of Kansas City-style, bone-in, filet mignon; a decisively hunger-appeasing, 24-ounce, bone-in, juicy rib-eye; and a surprisingly tender, moist and flavorful, center-cut, baseball steak, sometimes called a culotte.