Our 15 Best Beef Dinner Recipes to Make for Sunday Evenings (2024)

FAQs

What is a good dinner that everyone would like? ›

Primary meat cooking techniques include braising, stewing, pot roasting, barbecuing/smoking, pan searing, grilling/broiling, pan frying, roasting, and stir frying.

According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%).

Rice is often considered the most consumed staple food globally. It serves as a dietary staple for a large portion of the world's population and is a major source of calories and nutrition for billions of people.

The most tender of all cuts of beef, tenderloin steaks are lean and known for their delicate, butter-like texture and thick cut.

Of the meats that I have cooked, beef tongue has taken the longest to cook. It is the most used muscle on the cow, as the cud is chewed for many hours per day, so the tongue is in almost constant motion. If you do not cook it a very long time (low and slow), it will never get tender.

Brisket takes about twice as long to turn tender as do other braising cuts. We've always thought that's because brisket has more chewy collagen (the main component in meat's connective tissue) than other cuts, which needs more time to convert to soft gelatin for the meat to fully tenderize.

What meat is easy to cook? ›

Chicken, fish, beef, pork, and lamb (and other meats and poultry) are all easy to cook (but you can make it difficult on yourself with elaborate recipes).

JAPANESE WAGYU

Kobe beef is perhaps the most famous of these, but there are also other regional varieties, such as Matsusaka, Omi, and Hida beef. These regional varieties are often named after the region in which they're produced and are highly prized for their unique taste and texture.

Brazil was the biggest exporter of beef in 2023, followed by India, which exports water buffalo, the United States and Australia.

“What people consider the quote-on-quote best steaks are the middle meats,” says Flannery. “Those are steaks from the midsection of the animal, between the rib and the rump.” These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree.