Beef Dish products for sale online in Zambia

A dish with beef as the main ingredient. Examples include steaks, sausages and ground beef. The most common type of beef dishes served by most restaurants here in Zambia is T-bone, rump steak and rib eye. They are mostly served char roasted, oven/flame-grilled. Beef is the culinary name for meat from cattle. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat

Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef.

Tartare. Arguably the most popular raw beef dish in the world, steak tartare has influenced many different variations on the original. In its most basic form, raw minced or chopped beef is formed into a patty and served with a raw egg yolk on top.

Beef dishes

• Alambre – Mexican food. Alambre is a popular Mexican dish consisting of grilled beef topped with chopped bacon, bell peppers, onions, cheese, salsa and, in some variations, avocado. It is usually served with freshly made corn or flour tortillas.
• Bakso – Indonesian meatball dish. Bakso or baso is an Indonesian meatball or a meat paste made from beef surimi. Its texture is similar to the Chinese beef ball, fish ball, or pork ball.
• Balbacua Bandeja paisa is – Typical meal popular in Colombian cuisine. Balbacua also spelt 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
• Beef ball. - is a commonly cooked food in Cantonese and overseas Chinese communities which was originated by the Teochew people. As the name suggests, the ball is made of beef that has been finely pulverized, other ground meat such as pork may be the ingredients of the beef balls. They are usually made out of mixed beef and pork minced meat, eggs, onion and bread crumbs.
• Beef bun.- A beef bun is a variation of another savoury Chinese treat called the pork bun; both are prepared in a package widely known as Cha Siu Bao. They both glisten to a brown coat and look like doughnuts that just might be filled with sweet jellies or creams.
• Beef chow fun – Beef and noodle Cantonese dish. Beef chow fun, also known as gōn cháau ngàuh hó or gānchǎo níuhé in Chinese meaning "dry-fried beef Shahe noodles", is a staple Cantonese dish, made from stir-frying beef, hor fun and bean sprouts. It is commonly found in yum cha restaurants in Guangdong, Hong Kong, and overseas, as well as in cha chaan tengs.
• Beef Hatkora.- Beef Satkara is a Bangladeshi meat dish consisting of rice, satkara citrus, and beef curry. Whilst having its origins in the Sylhet Division, the dish has now gained popularity across the country and among the British Bangladeshi diaspora in the United Kingdom. At the time of Eid-ul-Adha, it is a famous dish

A meat dish is a prepared item of food that consists either wholly or partly of meat. Meat dishes are considered distinct from dishes which are seafood, fish, insect or other animal-based. Dairy and egg dishes, though based on animal products, are also considered separate from meat dishes.

Roasted beef is served as a meat dish. Roasted beef being served as a meat dish is a prepared item of food that consists either wholly or partly of meat. Meat dishes are considered distinct from dishes which are seafood, fish, insect or other animal-based. Dairy and egg dishes, though based on animal products, are also considered separate from meat dishes. Meat dishes made with meat from wild animals are considered meat dishes, though because of their stronger taste, are generally classified separately as Game Dishes.

If the dish consists partly of meat, then whether it is classed as a meat dish can depend on the proportion of meat in it. While some might classify a lasagna as a meat dish, with its layers of meat, most people would classify a Chinese fried rice dish, with only small amounts of chopped pork in it, as a rice dish rather than meat.

The meat in a meat dish may be all from one cut of an animal, or, it may be from different parts of an animal, such as in Steak and Kidney Pie, or, it may be mixed meats from different animals, such as a Hunter’s Stew.

The meat can be from any part of an animal, depending on cultural preferences and taboos. In the English-speaking world, there is a strong prejudice against organ meat from an animal. Culturally favoured cuts of meat raise the prestige of the meat dish they are served in or as: a favoured cut of meat such as beef tenderloin is used in prestigious meat dishes, such as a Chateaubriand Roast.

Even so, though traditionally offcuts or offal such as beef shin, oxtail, chicken wings, pork ribs, etc, were considered cheap meats, their prices are rising as they are being rediscovered by foodies.

The meats featured in a cuisine’s meat dishes are often linked to geographic regions of a country; for instance, steak in Texas, and goose and duck in the Gascony region in southwestern France. The preference is usually linked to the historical ease of raising the animals affordably in those areas.

Meat consumption is a sign of prosperity in a culture, because meat has historically been expensive. Consequently, most traditional meat dishes involve portions of meat mixed in with other things in order to stretch the meat out.

Even so, Northern European cuisines such as German and English tended to place a higher emphasis on wholly meat dishes (a piece of meat by itself, not mixed with other ingredients in a dish) than many other cultures; they have since Roman times. Despite the relative wealth of Rome, the Romans viewed eating slabs of meat as conspicuous consumption, if not also downright vulgar and barbarian, and Romans who did were often mocked by writers. The Romans tended to reserve meat dishes for more special occasions such as a banquet or feast.

Japanese cuisine only started including larger amounts of meat since the mid 1850s, as prosperity started to arrive in the islands owing to the rapid commercialization of the economy.