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Since the back legs of the cow get a lot of exercise, the round cut is mostly lean but sometimes tough. Your best bet when cooking a round roast is to braise it or roast it slowly and slice it thin.
The color change is due to changes in the oxidation of the iron atom of the heme group in the myoglobin protein. Raw meat is red due to the myoglobin protein in the muscles, not hemoglobin from blood (which also contains a heme group, hence the color). Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O
Boiled beef is a traditional English dish [1] that used to be eaten by working-class people in London in Victorian times; it was also popular in the early 19th century in the USA. However, its popularity has decreased in recent years.
Tafelspitz (German Tafelspitz, pronounced [ˈtaːfl̩ˌʃpɪt͡s] ⓘ; top of the table) is boiled veal or beef in broth, served with a mix of minced apples and horseradish.It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria.
Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. [1] In absolute numbers, the United States , Brazil , and the People's Republic of China are the world's three largest consumers of beef.
To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F) [1], so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same ...
The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.
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