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Exact(20)
The thin, delicious Piedmontese beef, cut in strips, arrived undressed, on a bed of fresh arugula.
Stir-fried beef Cut fillet or other tender beef into bite-size chunks.
Il Gattopardo's phenomenal meatloaf — veal and beef cut through with prosciutto, pine nuts and peas, then bound together with eggs and fat — is also available.
Flanken, a flavorsome, inexpensive slab of beef cut from the same part of the cow as short ribs, makes the silkiest and most tender pot roast.
Equaling the bisque in overall appeal was an utterly different creation, a veritable mountain of braised oxtail, a beef cut that seems to be upstaging short ribs these days.
Large hunks of bright red beef, cut from the carcass of a cow that was raised a few miles away and probably killed yesterday, were cooking on skewers over the coals.
Similar(40)
The restaurant serves dry-aged U.S.D.A. prime beef cuts.
Wholesale cuts, usually smaller than comparable beef cuts, vary in different countries.
The waiter brings sweetbreads, wild boar sausage and a selection of beef cuts.
Well marbled, a juicy rib-eye steak— arguably the most flavorful of beef cuts — arrived rare, to order.
While the menu has the usual array of beef cuts standard at any Argentine parrilla, the real stars here are the dishes made with tender llama meat.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com