Top 3 Midwestern American Beef Cuts and Dishes

Burnt ends are a delicious specialty originating from Kansas City. The name refers to the unusually-shaped, tougher, fattier end pieces of barbecued brisket which were served as appetizers, placed into stews, or given to customers free of charge. These smoky burnt ends capture melted fat during the barbecue process, making them incredibly flavorful. Nowadays, they are a staple menu item in the city, usually served cubed on their own or smothered in barbecue sauce. Burnt ends can also be used in sandwiches or combined with baked beans and french fries.Expand

Steak de Burgo is a traditional beef dish originating from Des Moines, Iowa. Invented in the 1950s at Vic's Tally-Ho or at Johnny & Kay's, the dish consists of beef tenderloin that's served with butter-based or cream-based sauce. Both sauces contain generous amounts of Italian herbs and garlic. Apart from butter or cream (or both), the sauce usually includes herbs such as basil, oregano, and thyme. The steak is browned on both sides and removed from the pan. The skillet is often deglazed with white wine and the sauce is then prepared in the same skillet. Once thickened and reduced, the sauce is spooned over the steaks and served. It's recommended to accompany the steak with a fresh green salad on the side.Expand

Beef Manhattan is an American dish consisting of roast beef served with gravy and mashed potatoes, which can be placed on top of the meat or on the side. The dish is especially popular in the American South and Midwest. The first iteration of this dish was served in an Indianapolis deli in the 1940s. In Indiana today, the dish is traditionally served on bread, just like a sandwich. There is also a variety of beef Manhattan where turkey replaced beef, in which case the dish is called turkey Manhattan.Expand