Beef

Meat from domesticated cattle (*Bos taurus*), the foundation of protein-heavy cuisine across the Americas, Europe, and expanding globally. Flavor and texture vary dramatically by cut, breed, age, diet, and aging. Grass-finished beef has a yellower fat and more mineral, slightly gamey flavor; grain-finished is sweeter and more marbled. Dry-aging (21–60 days) concentrates flavor and tenderizes via enzymatic action. Primal cuts divide into tender quick-cook muscles (loin, rib) and harder-working cuts (chuck, brisket, shank) that reward long moist heat.