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Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.
This is the origin of the now archaic English plural, kine. The Scots language singular is coo or cou, and the plural is kye. In older English sources such as the King James Version of the Bible, cattle refers to livestock, as opposed to deer which refers to wildlife. Wild cattle may refer to feral cattle or to undomesticated species of the ...
Among the older and most widely distributed of all breeds of cattle in the world, and recorded since the Middle Ages, the Simmental breed has contributed to the creation of several other famous European breeds, including the Montbéliarde (France), the Pezzata Rossa d'Oropa (Italy), and the Fleckvieh (Germany and Austria).
Alambre (Spanish: ⓘ) is a Mexican dish consisting of a choice of meat—popular choices include grilled beef, al pastor, chicken, and shrimp—topped with chopped bacon, bell peppers, onions, cheese, salsa, and in some variations, avocado. [1] [2] Similar to fajitas, it is usually served with freshly made corn or flour tortillas. [1]
The Rubia Gallega is primarily a beef cattle breed. [2] The milk is used in the production of Tetilla cheese, [8] which has had Denominación de Origen certification since 1993 and European DOP certification since 1996. [9] The Rubia Gallega has a tranquil temperament and is suitable for draught work; however, it is slow in comparison to oxen ...
The Fleckvieh (German pronunciation: [ˈflɛkfiː] ⓘ, lit. ' spotted cattle ') is a breed of dual-purpose cattle suitable for both milk and meat production. It originated in Central Europe in the 19th century from cross-breeding of local stock with Simmental cattle imported from Switzerland. Today, the worldwide population is 41 million animals.
The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with salt, sugar and assorted spices. The initial curing process, lasting 3–5 weeks, takes place in sealed containers stored at a temperature close to freezing point.
Gelbvieh (pronounced, German for "yellow cattle") is a cattle breed originating in several Franconian districts of Bavaria, Germany in the mid-eighteenth century. [4] [7] It was originally a triple-purpose breed, used for milk, beef and draught power; the modern Gelbvieh is primarily used for beef production.