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v. t. e. 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.
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. Select is sold as a cheaper, leaner option in many stores and is the lowest grade typically found for consumer purchase as a steak.
Dimensional lumber made from softwood is typically used for construction, while hardwood boards are more commonly used for making cabinets or furniture. Lumber's nominal dimensions are larger than the actual standard dimensions of finished lumber. Historically, the nominal dimensions were the size of the green (not dried), rough (unfinished ...
Description. A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat. Gradations, their descriptions, and their associated temperatures vary regionally, with ...
The beef is usually kept for a period of 4 to 10 days in wet aging. Modified-atmosphere packaging (MAP) is usually employed for the vacuum packaging of meat; typically between 60 and 80 percent oxygen to retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork.
An engineered wood joist, more commonly known as an I-joist, is a product designed to eliminate problems that occur with conventional wood joists. Invented in 1969, the I-joist is an engineered wood product that has great strength in relation to its size and weight. The biggest notable difference from dimensional lumber is that the I-joist ...
Traditional timber framing is the method of creating framed structures of heavy timber jointed together with various joints, commonly and originally with lap jointing, and then later pegged mortise and tenon joints. Diagonal bracing is used to prevent "racking", or movement of structural vertical beams or posts. [14]
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