Beef. I've seen this described as 'best used for stewing' I don't know if this means *all* beef, which is wrong, or whether "buey" specifically refers to those cuts of beef which are good for stewing. I suspect it was just in error, as I have only seen this stated once. Buey also means a large clawed crab.
"Beef in the style of Bourgogne" Beef bourguignonne. Topside of beef cubed and then cooked in red wine with belly pork, small onions and mushrooms.
Crab. In southern europe, crabs without further definition are like to be soup crabs: shore, furry or swimming crabs. The default for crab in northern Europe is a large clawed variety known as the "edible crab" measuring as much as 20 cm (8”) across. This is a beast with well flavoured, succulent brown and white meat. I prefer a good fresh crab to lobster, though a good fresh lobster will do! The brown meat is held inside the carapace or shell, while the white meat is found, with a little effort, in the claws. It is fished in the eastern side of the Atlantic rather than the Mediterranean but is available in markets not on the Atlantic. Because it’s flavour is so good it will usually be presented plainly dressed. More commonly buey means beef.
In Europe this refers to the water buffalo rather than the American bison. Herds are found in the south of Italy. The milk of the bufala is used in the making of mozzarella di bufala.
