Beefing [adjective]

Last year, we devoured almost 100 pounds of the poultry, per capita, nearly double the amount of beef or pork that each of us, on average, consumed.

Unlike Dunkin’ and Burger King, who both worked with Impossible Foods to make their plant-based products, McDonald’s worked with Los Angeles-based Beyond Meat, which makes chicken, beef, and pork-like products from plants.

Costa Rican tamales have been adapted from their Indigenous origins to include introduced ingredients like rice, chicken, beef, and carrots.

This bonanza of good barbecue has come about despite declining sales, labor cutbacks, occasional beef shortages, health concerns and even, in one case, worries over visa extensions.

One exception is in the chicken category, which McDonald’s says is growing faster than beef.

They turn soil into tiny pellets that resemble coffee grounds or ground beef.

Yes, the base is beef bone broth, but the real draw of this wintry soup is the vegetables — which, courtesy spinach and basil, will turn your dinner bright emerald green.

With a freezer full of elk meat, I made a personal resolution not to eat beef for the rest of that year.

As tasty as soy or bean-based burgers can be, they never quite mimic beef burgers in a way that’s even remotely convincing.

In the US, ground beef is the single largest-selling, so to speak, cut or category of meat.