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2. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

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   For instance, the beef cut from the rib can be used for back ribs, cowboy steaks, or ribeye, which can be roasted, grilled, or pan seared. Just be sure to use your trusty meat thermometer to get ...

3. Template:Cuts of beef diagram - Wikipedia

   en.wikipedia.org/wiki/Template:Cuts_of_beef_diagram

   American cuts of beef (clickable) British cuts of beef (clickable) Dutch cuts of beef (clickable) Brazilian cuts of beef (clickable) This template generates a linked image map diagram illustrating the location of various cuts of beef. Each regions of the diagram is linked to the corresponding article which describes the cut.

4. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.

5. Category:Cuts of beef - Wikipedia

   en.wikipedia.org/wiki/Category:Cuts_of_beef

   Main page; Contents; Current events; Random article; About Wikipedia; Contact us

6. File:US Beef cuts.svg - Wikipedia

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   This file contains additional information, probably added from the digital camera or scanner used to create or digitize it. If the file has been modified from its original state, some details may not fully reflect the modified file.

7. I'm a professional chef. Here are the best ways to prepare ...

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   Tender cuts like the filet mignon and the T-bone should be seasoned lightly, but the trip-tip and flank are better when marinated and grilled. I'm a professional chef. Here are the best ways to ...

8. Restructured steak - Wikipedia

   en.wikipedia.org/wiki/Restructured_steak

   Restructured steak is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef. [1] Allowed food-grade agents include:

9. How to Cook Steak Perfectly, According to This Handy ... - AOL

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