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Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
The William Davies Company facilities in Toronto, Ontario, Canada, circa 1920. This facility was then the third largest hog-packing plant in North America. The meat-packing industry (also spelled meatpacking industry or meat packing industry) handles the slaughtering, processing, packaging, and distribution of meat from animals such as cattle, pigs, sheep and other livestock.
Bone meal provides phosphorus and calcium to plants, along with a largely inconsequential amount of nitrogen. [4] The N-P-K rating of bone meal is typically 3–15–0 [5] along with a calcium content of around 12% (18% CaO equiv.), [6] although it can vary quite a bit depending on the source from 1–13–0 to 3–22–0.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
A process flow diagram (PFD) is a diagram commonly used in chemical and process engineering to indicate the general flow of plant processes and equipment. The PFD displays the relationship between major equipment of a plant facility and does not show minor details such as piping details and designations.
Deer hunting. The king of all the wild animals was the deer, and more precisely the hart, which is an adult male of the red deer. The hart was classified by the number of tines, or points, on its antlers. An animal should have at least ten tines to be considered worthy of hunting; this was referred to as a "hart of ten."
The mouth of the River Ythan, draining into the North Sea in the Forvie National Nature Reserve, near Newburgh. The Ythan / ˈ aɪ θ ən / is a river in the north-east of Scotland rising at Wells of Ythan near the village of Ythanwells and flowing south-eastwards through the towns of Fyvie, Methlick and Ellon before flowing into the North Sea near Newburgh, in Formartine.
In the later Petit traicté auquel verrez la maniere de faire cuisine (c. 1536), more widely known from a later edition titled Livre fort excellent de cuisine (1542), [15] in a collection of menus at the end of the book, the meal is presented in four stages: the entree de table (entrance to the table), potaiges (foods boiled or simmered "in ...