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Ah, the rib! It's located high on the back of the cow that doesn't get much exercise, so it's prized for being particularly juicy and tender. You'll often see cuts of the rib used for a Christmas ...
Beef yield grades - estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck. However, they also show differences in the total yield of retail cuts.
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. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as brisket in the US is from a significantly ...
Pork shoulders. Above the front limbs and behind the head is the shoulder blade. [2] It can be boned out and rolled up as a roasting joint, or cured as "collar bacon". Also known as spare rib roast and joint, it is not to be confused with the rack of spare ribs from the front belly. Pork butt, despite its name, is from the upper part of the ...
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Plan to roast the turkey for about 13 minutes per pound for a whole unstuffed bird, and about 15 minutes for a stuffed bird. Pros: A roasted turkey will always make a stunning centerpiece and is ...
Roast turkey. Turkeys are sold sliced and ground, as well as whole in a manner similar to chicken with the head, feet, and feathers removed. Turkey crowns are the breast of the bird with its legs and wings removed. [1] [2] Frozen whole turkeys remain popular.
(3 1/2-lb.) boneless chuck roast. 1 (1-oz.) packet onion soup mix. 1 tsp. ... Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours.