In the UK 'beef' means the meat of heifers (8-20 months), cows, bullocks (24-40 months) and bulls. Heifers are cows which have never had a calf. Bullocks are young bulls under a year old. Steers are males castrated when very young. Beef is at its best when the animal is 18-24 months. In North America meat over 2½ years, when it darkens to a purplish-red, is classified as "well matured beef". In the United Kingdom, since the recognition of BSE (Bovine Spongiforme Encephalopathy), beef cattle older than 30 months may not be used for meat. The so-called "noble" cuts come from the hindquarters of the animal and can be cooked rapidly, while the front quarters provide cuts which need slow braising or boiling. The quality depends on breed, age, feeding patterns, manner of slaughter and period of hanging. The meat should be fresh red and the fat white rather than yellow.

Beef à la mode (properly bœuf à la mode) is a classic dish of a iguillette of beef larded and marinated in Cognac, good red wine and spices, and then braised in the marinade with carrots, onions, garlic and herbs, served hot, or cold in aspic, or as a clear soup.

Meat from a cross between the American bison and a cow, with beef predominating. The meat is dark red, lean and strongly flavoured and is treated in the same way as beef.

Beef bourguignonne, properly bœuf bourguignon, is a classic dish of topside of beef cubed and marinated and then cooked in red wine and brandy with belly pork, small onions and mushrooms. The classic dish of Bourgogne.

Beef minced (US: ground) with onions and formed into a thin patty. It is commonly grilled and served on a soft white bread roll with a gherkins (US: dill pickle) and a choice of sauces. The beef burger is a very good example of something which, when made at home with good quality beef and served with a thoughtful sauce, can be a delight but which, in mass production, is pretty horrible.

Sausages made from lean beef, fat pork, spices and seasoning, coloured red and smoked for 12 hours, dried for eight days and then cool-smoked for six days.

Aged beef, which used to be all that was available, provides great meat for all purposes. It is dark red and has slightly yellow fat. When it is roasting it releases fat which makes excellent dripping.

Beef stock reduced down to a thick, dark brown, salty, syrup-like paste which is added to dishes as a flavouring.