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The Thomaston class was the third class of U.S. Navy dock landing ships. The class was designed under project SCB 75 and approved in the early 1950s. Compared to the Ashland and Casa Grande-class dock landing ships of World War II, the ships of this class were about a third larger and five knots faster. The class was designed to be able to ...
USS Kidd (DD-661), a Fletcher-class destroyer, was the first ship of the United States Navy to be named after Rear Admiral Isaac C. Kidd, who died on the bridge of his flagship USS Arizona during the 1941 Japanese attack on Pearl Harbor.
Fillet (mechanics) In mechanical engineering, a fillet (pronounced / ˈfɪlɪt /, like "fill it") is a rounding of an interior or exterior corner of a part. An interior or exterior corner, with an angle or type of bevel, is called a "chamfer". Fillet geometry, when on an interior corner is a line of concave function, whereas a fillet on an ...
In modern amphibious warfare usage, a well dock is a hangar-like deck located at the waterline in the stern of some amphibious warfare ships. By taking on water the ship can lower its stern, flooding the well deck and allowing boats, amphibious vehicles and landing craft to dock within the ship. In the United States Navy, this is referred to as ...
USS Kitty Hawk (CV-63), formerly CVA-63, was a United States Navy supercarrier. She was the second naval ship named after Kitty Hawk, North Carolina, the site of the Wright brothers ' first powered airplane flight. Kitty Hawk was the first of the three Kitty Hawk -class aircraft carriers to be commissioned and the last to be decommissioned.
A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
In Chilean cuisine, the boneless rib steak is known as lomo vetado. In Spanish cuisine, the rib eye is known by its French name, entrecot. In French Canada, mainly the province of Québec, it is called "Faux filet" (literally: "wrong" or "fake" fillet). In Austria the same cut is known as "Rostbraten", it is usually cut thinner at 0,5-1 cm.