Editing Beef (section)

==== Cured, smoked, and dried beef ====
[[File:Beef Curry in Bangladesh.jpg|right|thumb|Beef [[curry]] from Bangladesh]]
''[[Bresaola]]'' is an [[Drying (food)|air-dried]], salted beef that has been aged about two to three months until it becomes hard and a dark red, almost purple, colour. It is lean, has a sweet, musty smell and is tender. It originated in [[Valtellina]], a valley in the [[Alps]] of northern Italy's [[Lombardy]] region. [[Bündnerfleisch]] is a similar product from neighbouring Switzerland. [[Chipped beef]] is an American industrially produced air-dried beef product, described by one of its manufacturers as being "similar to bresaola, but not as tasty."<ref>{{cite web |url=http://www.hormelfoods.com/brands/hormel/HormelDriedBeef.aspx |title=Dried Beef Products |archive-url=https://web.archive.org/web/20070311053002/http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=22&id=345 |archive-date=11 March 2007 |access-date=3 September 2008 |publisher=[[Hormel]]}}</ref>

[[Beef jerky]] is dried, salted, smoked beef popular in the United States.

[[Biltong]] is a cured, salted, air dried beef popular in South Africa.

[[Pastrami]] is often made from beef; raw beef is [[Salt-cured meat|salted]], then partly dried and seasoned with various herbs and spices, and [[Smoked meat|smoked]].

[[Corned beef]] is a cut of beef cured or pickled in a seasoned [[brine]]. The corn in ''corned beef'' refers to the grains of coarse salts (known as corns) used to cure it. The term ''corned beef'' can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered [[delicatessen]] fare.

[[Spiced beef]] is a cured and salted joint of round, topside, or silverside, traditionally served at [[Christmas]] in Ireland. It is a form of [[salt beef]], cured with spices and [[Potassium nitrate|saltpetre]], intended to be boiled or broiled in [[Guinness]] or a similar [[stout (beer)|stout]], and then optionally roasted for a period after.<ref name="bordbia">[http://www.bordbia.ie/aboutfood/recipes/beef/pages/traditionaldryspicedbeef.aspx Recipe for traditional dry spiced beef] {{Webarchive|url=https://web.archive.org/web/20081226052256/http://www.bordbia.ie/aboutfood/recipes/beef/pages/traditionaldryspicedbeef.aspx |date=26 December 2008 }} – An Bord Bia</ref> There are various other recipes for [[pickled]] beef. [[Sauerbraten]] is a German variant.