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Ah, the rib! It's located high on the back of the cow that doesn't get much exercise, so it's prized for being particularly juicy and tender. You'll often see cuts of the rib used for a Christmas ...
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
F. villosa is a climbing vine that is reported to reach 2.4 m in length in the home garden, [2] but in the wild, it will grow several feet high on trees. When fully mature, its alternate, stalked leaves have thick, leathery blades up to 30cm long with sunken venation on the upper surfaces. The heart-shaped, hairy juvenile leaves measure about 3 ...
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
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Ficus sycomorus grows to 20 m tall and has a considerable spread, with a dense round crown of spreading branches. The leaves are heart-shaped with a round apex, 14 cm long by 10 cm wide, and arranged spirally around the twig. They are dark green above and lighter with prominent yellow veins below, and both surfaces are rough to the touch.
Severe pruning — a.k.a. "coat racking" — is never good for ficus and other evergreen trees, but pruning during high heat is even worse.
Ficus benjamina is a tree reaching 30 m (98 feet) tall in natural conditions, with gracefully drooping branchlets and glossy leaves6–13 cm (2 + 3 ⁄ 8 – 5 + 1 ⁄ 8 inches), oval with an acuminate tip.