Kapisi pulu is a popular Tongan food that is commonly consumed on special occasions and festivities. The dish consists of canned corned beef, tomatoes, onions, and coconut cream. All of the ingredients are combined, then placed in banana leaves and baked.

When kapisi pulu is done, the banana leaves are unwrapped, and the contents on the inside are consumed while still hot.

Carpetbag steak is a meat specialty that couples the decadent flavors of boneless beef steak and fresh raw oysters. Rather than going on top of the meat, as is usually the case with other similar combinations, the oysters are meant to be tucked snugly into a pocket created in a thick end cut of a rib-eye steak (called scotch fillet steak in Australia).

Once stuffed, the pouch is either sealed with skewers or sewn up with twine, and the steak is then ready to be pan-seared, grilled, or broiled, usually until the meat is still rare. Despite its strong connection to Australia, a common assumption is that America has been the original birthplace of this delicacy, but still, the exact origins of the dish remain unclear. 

Lu pulu is a traditional dish utilizing taro leaves, coconut milk, onions, tomatoes, and canned corned beef, which is usually imported from New Zealand. The ingredients are wrapped in taro leaves, and the whole concoction is then wrapped in aluminum foil or banana leaves and baked in an oven for about 2 hours.

The dish should be served hot and paired with anything from rice to yams.

Uniquely flavored with annatto extract and tangy from added vinegar, bistek is a popular Chamorro dish consisting of thinly sliced beef, onions, garlic, black pepper, vinegar, and annatto-flavored water. This flavorful beef stew is sometimes enriched by the addition of peas or green beans.

When done, the dish is often served topped with a steaming pile of fluffy white rice and enjoyed as a filling main course.