Yonezawa beef
Type of beef from Japan
Yonezawa beef (米沢牛, Yonezawa gyū) is wagyū (Japanese beef) originating in the Yonezawa region of Yamagata Prefecture, Japan. Yamagata's government claims Yonezawa is considered one of the generally recognised three most famous beef brands in Japan, along with Kobe beef and Matsusaka beef,[1] but Ōmi beef may have a better claim to this distinction.[2]
References
External links
Wikivoyage has a travel guide for Yonezawa.
- Official website (in Japanese)
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Beef and veal
- Argentine beef
- Beef cattle
- Cow–calf operation
- Feeder cattle
- Kobe beef
- Organic beef
- Osorno Steer
Cuts |
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Processed | |
Offal |
- Beefsteak
- Balbacua
- Blanquette de veau
- Beef olives
- Beef Wellington
- Beef bourguignon
- Beef bun
- Beef Manhattan
- Beef noodle soup
- Beef on weck
- Beef Stroganoff
- Bistek
- Boiled beef
- Bruscitti
- Bulgogi
- Bulalo
- Cachopo
- Calf's liver and bacon
- Cansi
- Chateaubriand (dish)
- Cheesesteak
- Chicken-fried steak
- Cordon bleu
- Daube
- Dendeng
- Feu
- French dip
- Ginger beef
- Galbi
- Gored gored
- Gyūdon
- Hayashi rice
- Hamburg steak
- Hortobágyi palacsinta
- Iga penyet
- Italian beef
- Jellied veal
- Kalio
- Karađorđeva šnicla
- Kare-kare
- Kitfo
- London broil
- Mechado
- Mongolian beef
- Neobiani
- Nilagang baka
- Ossobuco
- Pares
- Pho
- Pot roast
- Pozharsky cutlet
- Puchero
- P'tcha
- Ragout fin
- Rawon
- Rendang
- Roast beef
- Ropa vieja
- Salisbury steak
- Saltimbocca
- Selat solo
- Sha cha beef
- Suea rong hai
- Shooter's sandwich
- Soup Number Five
- Steak and kidney pudding
- Steak Diane
- Steak and eggs
- Steak and oyster pie
- Steak au poivre
- Tapa
- Tartare
- Tafelspitz
- Tiyula itum
- Tongseng
- Veal Milanese
- Veal Orloff
- Veal Oscar
- Vitello tonnato
- Wallenbergare
US beef imports |
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