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The term “butcher block” can also refer to the pattern or style of a traditional block adapted to other functions, such as table tops and cutting boards. [3] There are two basic styles of butcher block: end grain and edge grain. [1] Besides maple, popular contemporary woods include teak, birch, or walnut, sometimes in alternating patterns.
The Butchering Art: Joseph Lister's Quest to Transform the Grisly World of Victorian Medicine is a 2017 historical nonfiction book by Lindsey Fitzharris that discusses the evolution of Victorian-era medicine between the 1840s and 1870s, along with how surgeon Joseph Lister revolutionized the practice of surgery to reduce the extremely high death rates of the time period.
Primal cut. A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ ...
A honing steel on a cutting board Common steel for use in households SEM images of the cross-section of a blade before (dull) and after (sharp) honing with a smooth rod [1]. A honing steel, sometimes referred to as a sharpening steel, whet steel, sharpening stick, sharpening rod, butcher's steel, and chef's steel, is a rod of steel, ceramic or diamond-coated steel used to restore keenness to ...
Marquetry (also spelled as marqueterie; from the French marqueter, to variegate) is the art and craft of applying pieces of veneer to a structure to form decorative patterns or designs. The technique may be applied to case furniture or even seat furniture, to decorative small objects with smooth, veneerable surfaces or to freestanding pictorial ...
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.
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