Sources
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
A bull roast is a meal where beef, typically not an entire bull, is roasted over an open pit barbecue and then sliced up and served. It is similar in concept to a pig roast. The meat at a bull roast is sometimes pit beef and is often accompanied by oysters.
While not technically exclusive to any one particular area, bull roasts are a common social function along the east coast of the United States, especially the Chesapeake Bay area.
| | This meat-related article is a stub. You can help Wikipedia by expanding it. |
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 at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash.
John Bull is a national personification of the United Kingdom, especially in political cartoons and similar graphic works. He is usually depicted as a stout, middle-aged, country-dwelling, jolly and matter-of-fact man. He originated in satirical works of the early 18th century and would come to stand for "English liberty" in opposition to revolutionaries. He was popular through the 18th and 19th centuries until the time of the First World War, when he generally stopped being seen as representative of the "common man".
Roy Rogers Franchise Company, LLC is a chain of fast food restaurants primarily located in the Mid-Atlantic and Northeastern United States. The chain originated as the rebranding of the RoBee's House of Beef chain of Fort Wayne, Indiana, acquired by the Marriott Corporation in February 1968. However, Marriott first used the Roy Rogers Roast Beef name on conversions of the company's Junior Hot Shoppes in the Washington, D.C. area in April 1968, then the existing RoBee's stores. An aggressive nationwide franchising campaign was launched. At its peak, the chain included over 600 locations. The chain now has 38 locations in six states, either company owned or franchised.
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be cooked from a variety of meats, most often from beef, but also from chicken, lamb and mutton, pork and horse. Before cooking, the raw meat is marinated for 5 to 15 days in a mixture of wine or vinegar, water, herbs, spices, and seasonings. Usually, tougher cuts of meat, such as rump roast or bottom round of beef, are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle.
A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kummelweck roll, a roll that is topped with kosher salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip in jus and spread with horseradish.
Barbacoa or Asado en Barbacoa in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth oven. It generally refers to slow-cooking meats or whole sheep, whole cows, whole beef heads, or whole goats in a hole dug in the ground, and covered with agave (maguey) leaves, although the interpretation is loose, and in the present day may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro. Because this method of cooking was used throughout different regions by different ethnic groups or tribes in Mexico, each had their own name for it; for the Nahuatl it was called nakakoyonki; for the Mayan it was called píib; for the Otomi it was called thumngö.
The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. In the US, the tri-tip is taken from NAMP cut 185C.
Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a slab. Ribs of bison, goat, ostrich, crocodile, alligator, llama, alpaca, beefalo, African buffalo, water buffalo, kangaroo, and other animals are also consumed in various parts of the world.
In Mexican cuisine, cabeza, from barbacoa de cabeza, is the meat from a roasted beef head, served as taco or burrito fillings. It typically refers to barbacoa de cabeza or beef-head barbacoa, an entire beef-head traditionally roasted in an earth oven, but now done in steamer or grill.
Beef Manhattan is a Midwestern American dish consisting of roast beef and gravy. It is often served with mashed potatoes either on top of the steak or on the side. A variation on this dish is Turkey Manhattan, which substitutes turkey for the roast beef. The dish is named after Manhattan, but it is not known as such there; dishes like it are usually called "open-face sandwiches" in New York City.
Pot roast is an American beef dish made by slow cooking a cut of beef in moist heat, on a kitchen stove top with a covered vessel or pressure cooker, in an oven or slow cooker.
A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries.
Pit beef is a dish of roast beef prepared over a charcoal fire, commonly using top round cuts of beef. The cooked roast is sliced thinly and often served on a Kaiser roll, and may be topped with horseradish or tiger sauce and sliced raw onion. Unlike barbecue, the meat is cooked quickly at high temperatures, served rare, and has a light smoke flavor. Pit Beef historically was sold at roadside stands.
The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains, such as Arby's, Rax Roast Beef, and Roy Rogers Restaurants. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef, lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh/powdered chili pepper and even in some cases red onion. Roast beef sandwiches may be served hot or cold, and are sometimes served open faced.
Pit barbecue is a method and/or apparatus for barbecue cooking meat and root vegetables buried below ground. Indigenous peoples around the world used earth ovens for thousands of years. In modern times the term and activity is often associated with the Eastern Seaboard, the "barbecue belt", colonial California in the United States and Mexico. The meats usually barbecued in a pit in these contexts are beef, pork, and goat.
Bucking Bull is an Australian chain of roast and grill restaurants. It was founded in 1999 in Western Australia by franchise group Aktiv Brands. Later it expanded to Queensland, New South Wales, and Victoria. In 2015 there were 35 Bucking Bull outlets. Bucking Bull places great emphasis on growing all of the products it sells in Australia. He has also mastered Beef, Pork and Lamb meat products.
Balbacua, also spelled balbakwa or balbakoa, is a Filipino beef stew made from beef, collagen-rich beef parts, and various spices cooked for several hours until very tender. It is typically served with white rice or misua or miki noodles. It originates from the Visayan regions of the Visayas and Mindanao islands.