Meats
Japan Matsusaka beef (Matsusaka Ushi) Kobe beef Ohmi beef Tajima beef,
Argentina The Brangus resulting from the cross between the Angus and zebuine breeds The Angus
France Abondance, Aubrac, Bazadaise, Blanc Bleu, Northern Blue, Blonde d'Aquitaine, Breton Pie Noire, Brune, Camarguaise, Charolaise, Corsica, Gasconne, Jersey, Limousine, Montbéliarde, Normande, Parthenaise, Pie Rouge des Plaines, Prim' Holstein, Rouge des Prés, Rouge Flemish, Salers, French Simmental, Tarentaise, Vosgienne.
Germany/Austria Angeln,German Redpied,Flekvieh,Pinzgauer.
Belgium Belgian Red Pie, Northern Blue, Belgian Black Pie, Belgian Blue White.
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Veal Noisette with morels
Beef Bourguignon Steamed Potatoes
Here is a classic recipe for beef bourguignon, a comforting and delicious French dish:
Ingredients :
800 g beef cheek, cut into cubes
200 g of smoked.
Beef Bourguignon Fresh pasta
Here is a classic recipe for beef bourguignon, a comforting and delicious French dish:
Ingredients :
800 g beef cheek, cut into cubes
200 g of smoked.
Émincé de veau à la zurichoise
Zurich-style sliced veal
Zurich-style minced veal is a traditional Swiss dish, also known as "Zürcher Geschnetzeltes" in German. Here is a basic recipe to prepare.
Amatxi veal stew
Amatxi veal stew
“Amatxi veal blanquette is a regional Basque variation of veal blanquette. Here is a recipe to prepare this delicious dish:
Ingredients.
Mijoté de veau aux champignons à la créme
Stewed veal with mushrooms and cream
Here is a recipe for veal stew with mushrooms and cream:
Ingredients :
800 g veal (shoulder or tendon),.
Flemish stew with cider
Flemish stew with cider
Ingredients:
1.2 kg beef (preferably chuck) cut into pieces
75 cl of raw cider
3 onions
1 beef stock cube
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