Cooking beef according to the cut
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Cooking beef according to the cut

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Published by U.S. Dept. of Agriculture in Washington, D.C.] .
Written in English

Subjects:

  • Cooking (Beef),
  • Beef

Book details:

Edition Notes

Statementby Lucy M. Alexander and Fanny Walker Yeatman
SeriesLeaflet / U.S. Department of Agriculture -- no. 17, Leaflet (United States. Dept. of Agriculture) -- no. 17.
ContributionsYeatman, Fanny Walker, b. 1876, United States. Department of Agriculture
The Physical Object
Pagination7, [1] p. :
ID Numbers
Open LibraryOL25528834M
OCLC/WorldCa44163168

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Fat Limitations: 8. Beef Side Skeletal Diagram. Carcasses & Quarters 8 Beef Side Primal Diagram 25 Cuts, Roasts, Diced & Special Trim File Size: 1MB. SHANK Leg, Shin Pot Roast Osso Buco (veal), Cross-Cut The shank is the toughest cut of beef and requires a long, slow cook making it the most popular cut for beef stew. OTHER Ground Beef Skillet, Grill, Broil Hamburger, Chili Edges and excess bits from formal cuts are often combined in a grinder to create ground beef. A cow is broken down into what are called primal cuts, the main areas of the animal which include the Loin, Rib, Round, Flank, Chuck, Sirloin, Brisket and more. These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops: flank steak, flat iron steak, filet mignon, rib eye. In The Art of Living According to Joe Beef, co-owners/chefs Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity/5.