If you also love meat and feel that you can't live without it, I'm sure you can't resist the temptation of beef dishes! Which is the best kind of beef? Who exactly is the number one in the beef class? In addition to Japanese Wagyu beef, Australian Wagyu beef, Canadian beef, Scottish Angus beef, and New Zealand beef ...... are all tops in the beef world! Today, TripAdvisor Catwalk Eagle takes you to the world's most delicious beef restaurants to taste 10 kinds of top beef, together with a big mouthful of meat!

1. Kobe Beef

Japan's top-quality Wagyu beef is famous because of its melt-in-your-mouth texture. Compared to ordinary beef, Kobe beef meat is delicate, clear marbling and evenly distributed fat lean meat, no matter what kind of cooking method, are so delicious that you want to turn around oh! Kobe beef is expensive, not only because of the small number of pure Wagyu breeds due to the guarantee of non-crossbreeding, but also due to the fact that the rearing time is as long as 2 ? years, whereas the rearing time for beef cattle in most countries is less than 1 year.

Recommended restaurant: Hakushu (Japan)

Ranked as the No. 1 best restaurant in Japan on TripAdvisor's 2016 "Traveler's Choice" list, this unpretentious restaurant has been recognized by travelers around the globe for its authentic ingredients and friendly service. The open kitchen allows diners to see every detail of the cooking up close and personal, and adds to the dining experience.TripAdvisor Tip: Because seating is limited, it's best to make reservations in advance if you want to savor the food.

2. Matsusaka Beef

Kobe and Matsusaka are the two major origins of Wagyu beef, and even though it has taken its place as the top beef, the strict Japanese still give Wagyu beef 15 grades based on fat intermingling, meat color, meat firmness and fat color. The top grade, Matsudan, is preferred for beef sashimi, while other different parts are suitable for different dishes, including sukiyaki, dice beef and beef rice.

Recommended restaurant: Matsusaka Beef Yakiniku (Japan)

Matsusaka Beef, which is on par with Kobe Beef, is the specialty of this restaurant. Unlike the other Wagyu restaurants on the list, this one requires guests to make their own beef and grill it by hand. The "do-it-yourself experience" has become a specialty. After the meal, you can order a Whiskey at the bar and enjoy a drink with your meat.

3. Bullet Beef

The Bullet Beef is also a type of Japanese Wagyu beef with black hair, and it is graded according to high standards in terms of meat quality, fat distribution and texture, as well as the degree of colorfulness. Its loin and leg are suitable for sashimi or barbecue, with a full, fatty and lean flavor. The missile steak is also a good choice.

Recommended restaurant: Bullet Beef - Marumei (Japan)

This restaurant is the place to go for Bullet Beef, which is guaranteed to be of the highest quality in terms of flavor, texture and texture. Here you can taste the different cooking methods to do the bullet beef, if the crowd is recommended to taste sukiyaki, hot pot or original flavor grill, sirloin steak is a must point oh!

4. Australian Wagyu Beef

Australian Wagyu Beef is an ancient breed of Australia crossed with Japanese Wagyu Beef, compared to the top of the Japanese purebred Wagyu Beef, Australian Wagyu Beef cost-effective is not a half a star Oh. Australia's fresh and natural air, water and edible grass, to ensure that the beef meat is delicious and pollution-free, in the quality identification, but also a strict grading. In the Hong Kong market, most of the best black beef and Wagyu beef are from Australia.

Recommended restaurant: Rare Steakhouse Uptown (Australia)

If you want to eat the most delicious beef steak in Australia, don't miss this place. Australian wagyu beef is rich in flavor and very tasty. The beef comes with a sauce that can be dipped according to taste, and it is recommended that you taste the original beef without the sauce first. In addition, the french fries here is really beyond the imagination of the food, must try!

5. New Zealand Beef

New Zealand is a sparsely populated country, surrounded by sea and has a large area of pastureland. Beef is naturally free range, grass fed, therefore New Zealand is one of the top 10 beef exporters in the world. The natural pasture makes New Zealand Beef sweet and refreshing. Compared to other expensive beef, the price of New Zealand beef is not high, it is a good value for money! It is low fat and low calorie, which is very popular among people. There are many classic dishes, such as pan fried cowboy bone is very tender, and it is also a great choice for hot pot.

Recommended restaurant: Jervois Steak House Queenstown (New Zealand)

Jervois Steak House Queenstown, which won TripAdvisor's "Award of Excellence", is a good place to eat steak. A great place to eat steak. They have a wide range of steaks to choose from, the best is the steak made from fresh local New Zealand beef, and there are many sauces you can try.

6. Cianina Beef

The Cianina is an ancient breed of Italian cattle, and is now the largest beef cattle breed in the world. Generally, the cows used at the dinner table are females, because the bulls are used for breeding. Its skin color is white and it looks very noble. It is often served thinly sliced and can be eaten raw, and the meat is flavorful and fresh. The classic dish is Italian-style charcoal grilled Cheyenne Beef.

Recommended restaurant: Ristorante San Domenico (Italy)

This place has the best charcoal-grilled Cianina T-bone steak, which is a must-order for almost every table! The meat is full-bodied, the charcoal is flavorful, and with the restaurant's homemade sauce, it just doesn't get any better than that.

TripAdvisor suggests that the steak is a generous portion, so don't be tempted to order too many dishes.

7. Canadian Beef

And grass and feed grown beef cattle are different, Canadian cattle have a unique nutritional environment, Canada is rich in grain production, eat barley, wheat and corn grown cattle natural good taste. Although the cost is higher, the beef is a good value, and many of the dishes commonly found in the market, such as beef tenderloin and beef short ribs, are made from Canadian beef. Strong flavor, full-bodied, but also a good beef in the oh.

Recommended restaurant: Jacobs & Co. Steakhouse (Canada)

This is one of Toronto's best beef halls, with a laid-back, modern décor and excellent service. Almost everyone from the store manager to the chef to the bartenders and servers know how to help guests pick out their beef meals. The beef tartare here is particularly good, and the Caesar salad is a must as a side dish.

8. Angus Beef

Angus is a black, hornless beef cow that originated in northeastern Scotland. You can't buy this kind of beef in China, and only in Scotland can you taste the most authentic Angus beef, which is even used in many home-cooked dishes. The famous Angus steak is the best way to cook this beef, and more than a hundred years after its fame, people still haven't reduced their love for it. The Angus beef pat with local seafood is a perfect match!

Recommended Restaurant: Mussel and Steak Bar (Scotland)

This restaurant definitely lives up to the high recommendations of food lovers, with mussels and 38-week Angus steaks as their specialties, the mussels are stewed with onions and white wine and are delicious, and a slice of bread is dipped in the juices and is delicious! The steaks are tender and well grilled, and the portions for two are generous!

9. Aubrac Beef

Aubrac grasslands in France at an altitude of thousands of meters, the natural vast pastures are the home of the Onirak cattle. This ancient breed of beef, tender and elastic meat, juicy characteristics require higher cooking techniques, however, also less likely to fail. The classic Aubrac steak is paired to perfection with a potato, vegetable and herb sauce.

Recommended restaurant: Sacrée fleur (France)

Come to this well-received French restaurant and eat your fill of meat! We highly recommend the filet mignon or butternut bone steak made with Aubrac beef, which is juicy and tender, served with three types of sauces, and your choice of potatoes or French fries. Don't forget to have a dessert with your meal - the store's ice cream with alcohol-based sauces is worth a try!

10. Beef Charolais

The full-white Charolais is France's top beef breed, native to the red wine-producing Burgundy region. The meat is fat and tender, and each cow has its own "ID card," which can be found in many beef restaurants, not only for steak, but also for barbecue, shabu-shabu, and steaming.

Recommended restaurant: Chez Fernand Christine (France)

This restaurant is in Paris, France, where you can realize your dream of tasting the most delicious beef stew in Burgundy. The red wine beef stew has just the right amount of sauce and just the right amount of wine, and is recommended to be served with a side of onion soup that will have your taste buds dancing in no time!