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Nikkur (Hebrew: ניקור) is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve). [1] The basis for this practice is Leviticus 7:23, "You shall not eat of any fatty suet, whether from cattle, sheep, or goats."
Hippogriff – A creature with the front quarters of an eagle and hind quarters of a horse. Jengu – A water spirit with the tail of a fish. Ketu – An Asura who has the lower parts of a snake and said to have four arms. Lamia – A female with the lower body like that of a snake and is also spelled as Lamiai.
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate , which is the upper belly of the animal.
The American Quarter Horse and Mule Deer may not instantly scream. With tonight's FarmVille update, we see a continuation of the current Vineyard limited edition item theme, this time with two new ...
Its development started from the 1970s. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef. [1] Allowed food-grade agents include: Sodium chloride (table salt) and phosphate salts. [2] Salt can prevent microbiological growth and make myosin-type proteins more soluble.
The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. [ 3 ] [ 4 ] It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas.
Las Vegas Raiders quarterback Gardner Minshew II sustained a season-ending broken collarbone in Sunday's 29-19 loss to the Denver Broncos, coach Antonio Pierce confirmed on Monday.. The injury ...
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.