Other examples are: the fat of meats, bone-marrow, suet (the best found around the loin and kidneys of the beef creature), cocoanut butter, butterine, and oleomargarine.
Roast meats, blue cheeses as Bleu de Causse, mixed salads (foie gras), a gardianne beef stew, braised beef, jugged game, barbecued meat, chocolate desserts, etc.
Well, you can keep the vegetables, I’ll take the meat. The stir fry my wife made was really hearty, with chunks of beef and slivers of bell peppers and onion...