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2. Template:Cuts of beef diagram - Wikipedia

   en.wikipedia.org/wiki/Template:Cuts_of_beef_diagram

   American cuts of beef (clickable) British cuts of beef (clickable) Dutch cuts of beef (clickable) Brazilian cuts of beef (clickable) This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut.

3. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

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   In case you didn't know, beef is a staple in the Drummond household. Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef.But ...

4. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   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.

5. We're Breaking Down Every Cut Of Beef & How To Actually ... - AOL

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6. Category:Cuts of beef - Wikipedia

   en.wikipedia.org/wiki/Category:Cuts_of_beef

   Print/export Download as PDF; Printable version; In other projects Wikimedia Commons; Wikidata item; Appearance. ... Pages in category "Cuts of beef"

7. How to Cut Steak Against the Grain — and Why It Matters - AOL

   www.aol.com/cut-steak-against-grain-why...

   How to identify the grain of a steak. The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or ...

8. Category:Cuts of meat - Wikipedia

   en.wikipedia.org/wiki/Category:Cuts_of_meat

   Print/export Download as PDF; Printable version; In other projects ... Fillet (cut) Fish fillet; L. Loin chop; M. Meat chop; Meat on the bone; Medallion (food) O.

9. Beef tenderloin - Wikipedia

   en.wikipedia.org/wiki/Beef_tenderloin

   The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. [ 5 ] The butt end is usually suitable for carpaccio , as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.