Tafelspitz is an Austrian dish of boiled beef, typically served with broth, vegetables, horseradish, and sauces. It’s a classic of Viennese cuisine.
Grüner Veltliner pairs well with Tafelspitz because its bright acidity and subtle peppery notes complement the richness of the boiled beef while cutting through the fat. The wine’s citrus and green fruit flavors also balance the dish’s savory elements and enhance the flavors of accompanying sides like horseradish and chive sauces. Its freshness and versatility make it a great match for this hearty, yet delicate, meal.
A slow cooked piece of beef
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France and Spain, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, and chicken-fried steak and pork tenderloin of the United States. –
Schnitzel
Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales. These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps.
Wikipedia
Fondue bourguinonne is a kind of fondue, where pieces of meat are dipped and cooked in hot oil. Usually it is served with a number of dips, which are based on mayonnaise. It was created and first served in Lausanne, Switzerland, in 1948. Usually, beef is used as meat, but recipes that use horse meat, duck, or game also exist.
Wikipedia
The Charolais or Charolaise is a French breed of taurine beef cattle. It originates in, and is named for, the Charolais area surrounding Charolles, in the Saône-et-Loire department, in the Bourgogne-Franche-Comté region of eastern France. Charolais are raised for meat; they may be crossed with other breeds, including Angus and Hereford cattle.
Wikipedia
Lomo is the Spanish word for “loin. Often referred to as Txuleta (Chuleta in Spanish) or Txuleton, these enormous rib steaks, hence the ‘…on’ at the end, have become a popular feature in many restaurant menus across the whole of Spain. Yet the birthplace of the txuleton steak is in the heart of the Basque region, in a small village called Astigarraga, just outside San Sebastian, where all the top sagardotegiak (cider houses) in the region have their base.
Bascofinefoods
A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.[1][2] A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania. –
Wikipedia 