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In the restaurant, I dine by candlelight on scallops and Devon Red beef.
"The wolds' most famous speciality is its Lincoln Red beef, though," says the farm's owner, Hazel, who has her own herd of these deep cherry-brown cattle.
He imagines seeing Gloria, an avowed vegetarian, feeding on a secret cache of raw, red beef.
"My father put a piece of broccoli in his mouth, then a piece of long red beef, and chewed.
My father, a proper red beef man, is full of admiration: he can't believe it's not fillet.
PASTRAMI The goal is dark but brightly red beef, tender with glistening lacings of fat and aromatic with smoke, garlic and crushed black peppercorns.
Similar(42)
Carolyn's ruby-red beef rump steak was half-smothered in bearnaise sauce, like a cream duvet over a burns patient.
The large, thinly sliced rose petals of rose-red beef were delicious, enhanced by the textural contrasts of the sharp cheese and mustardy greens.
Carpaccio di manzo translated into paper-thin, rosy-red beef slices surrounding an island of lightly dressed arugula, topped with mushrooms and covered with shaved parmigiano.
Our refrigerator always contained an age-dried salami: mahogany-red beef dotted with white fat, releasing the taste of garlic and pepper as the firm slices were slowly chewed.
Then the blood-red beef, and last a few ladles of hot stock, which cooks the meat in a few seconds while giving off a fragrant, enveloping cloud of steam.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com