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Tri-tip dinner with gravy, served with brown butter, parsley potatoes. The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs around 5 pounds. [1] In the US, the tri-tip is taken from NAMP cut 185C.
The triceps, or triceps brachii (Latin for "three-headed muscle of the arm"), is a large muscle on the back of the upper limb of many vertebrates.It consists of three parts: the medial, lateral, and long head. [1]
the sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip), and; the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington).
In neuroanatomy, the trigeminal nerve (lit. triplet nerve), also known as the fifth cranial nerve, cranial nerve V, or simply CN V, is a cranial nerve responsible for sensation in the face and motor functions such as biting and chewing; it is the most complex of the cranial nerves.
To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column.The downward prong of the 'T' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles.
Goss was the esteemed editor of the 25th edition of the seminal classic Gray’s Anatomy. Internationally lauded as the authority on all things anatomical, Gray’s Anatomy had been considered essential for any would-be physician to own since it was first published in London in 1858. It was written by Dr. Henry Gray and illustrated by Henry ...
Roast beef tenderloin. Whole tenderloins are sold as either "unpeeled" (meaning the fat and silver skin remain), "peeled" (meaning that the fat is removed, but silver skin remains), or as PSMOs ("pismos"), which is short for "peeled, side muscle on" [6] (side muscle refers to the "chain").
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