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Meat hanging allows processes to continue in the meat that would normally cease in dead animals. For example, the muscles in the meat continue to use the hemoglobin that is stored in the soft tissue of the animal. This normal biological process creates lactic acid. Contrary to popular belief, animals cannot be completely drained of bodily fluid ...
The painting measures 95.5 by 68.8 centimetres (37.6 in × 27.1 in), and is signed and dated "Rembrandt f. 1655". It shows the butchered carcass of a bull or an ox, hanging in a wooden building, possibly a stable or lean-to shed. The carcass is suspended by its two rear legs, which are tied by ropes to a wooden crossbeam.
Hanging beef Dry aging beef at a steakhouse. Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass.
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate , which is the upper belly of the animal.
The jointed hook is able to swivel, allowing the carcass to be turned more easily. A gambrel hook or stick is a frame (shaped like a horse's hind leg) with hooks for suspending a carcass in a more spread out fashion. A grip hook is a single hook with a handle of some kind, to hold on to a carcass while butchering.
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.
The Vietnamese beef bone-based soup is usually chock-full of noodles, fresh herbs and any number of toppings like cilantro, bean sprouts, thinly sliced round eye, or even meatballs. The true star ...
Most other countries' beef grading systems mirror the U.S. model, except for those in the European Union (EU). The EU employs a grading scheme that emphasizes carcass shape and amount of fat covering [4] instead of marbling and aging. The differences in grading yield incompatible value judgments of beef value in the United States and the EU. [5]