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MEAT CLEAVER: The word MEAT is split, or CLEAVEd by each theme answer: MIDDLE SEAT, MEHWISH HAYAT, and MEAL TICKET. Today's title allowed me to guess exactly what to expect theme-wise.
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1] [2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
As its name suggests, it looks much like a slab of raw meat. It has been used as a meat substitute in the past, and can still be found in some French markets. It has a sour, slightly acidic taste. For eating, it must be collected young and it may be tough and need to be cooked for a long time.
The best meat for making pot roast doesn't need to break the bank. In fact, an inexpensive cut of beef will work just fine. These cuts are usually tougher with lots of connective tissue.
CBS is getting its business done early with a raft of renewals including its stable of reality shows. Survivor, The Amazing Race, Tough As Nails and Lingo are all returning for new seasons.
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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