Search results
Results from the WOW.Com Content Network
Either the entire brisket is cooked whole, then the point end is removed and cooked further, or the point and flat are separated prior to cooking. Due to the higher fat content of the brisket point, it takes longer to fully cook to tender and render out fat and collagen. This longer cooking gave rise to the name "burnt ends".
Any character may be used to separate the values, but the most common delimiters are the comma, tab, and colon. [2]: 113 [5] The vertical bar (also referred to as pipe) and space are also sometimes used. [2]: 113 Column headers are sometimes included as the first line, and each subsequent line is a row of data.
Different countries and cuisines have varying definitions for cuts of meat and their names, and sometimes the same name is used for different cuts. For instance, the cut described as brisket in the United States comes from a different part of the carcass than the "brisket" referred to in the United Kingdom. Cuts typically refer narrowly to ...
For premium support please call: 800-290-4726 more ways to reach us
Comma-separated values (CSV) is a text file format that uses commas to separate values, and newlines to separate records. A CSV file stores tabular data (numbers and text) in plain text, where each line of the file typically represents one data record. Each record consists of the same number of fields, and these are separated by commas in the ...
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts , though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
Excel supports charts, graphs, or histograms generated from specified groups of cells. It also supports Pivot Charts that allow for a chart to be linked directly to a Pivot table. This allows the chart to be refreshed with the Pivot Table. The generated graphic component can either be embedded within the current sheet or added as a separate object.
It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. [1] [2] [3] It is used for short ribs and two kinds of steak: skirt and hanger. It may also be cured, smoked, and thinly sliced to make beef bacon. [citation needed]