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Meat cuts as depicted in Cassell's dictionary of cookery (1892) A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering . Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
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.
Prime has the highest marbling content when compared to other grades, and is capable of fetching a premium at restaurants and supermarkets. As of June 2009, about 2.9% of carcasses grade as Prime. [2] Choice is the most common grade sold in retail outlets, and represents roughly half of all graded beef.
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A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan.
Astronomical measure uses: Earth radius R 🜨 ≈ 6,371 km [14] Lunar distance LD ≈ 384 402 km. [15] Average distance between the center of Earth and the center of the Moon. astronomical unit au. Defined as 149 597 870 700 m. [16] Approximately the distance between the Earth and Sun. light-year ly ≈ 9 460 730 472 580.8 km.
Yojana – a Vedic measure of distance used in ancient India. Its value was about 10 km (6.2 mi), although the exact value is disputed among scholars (between 8 and 13 km or 5 and 8 mi) Its value was about 10 km (6.2 mi), although the exact value is disputed among scholars (between 8 and 13 km or 5 and 8 mi)
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