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For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...
The definitions for lamb, hogget and mutton vary considerably between countries. Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Britain, Australia, and New Zealand.
Tripoux – France. Wazwan – Kashmir. Lamb dishes. Instant-boiled mutton is a Chinese hot-pot dish. Paomo is a specialty of Shaanxi cuisine and is a typical food eaten in the city of Xi'an. It is a hot stew of chopped-up steamed leavened bread cooked in lamb broth and served with lamb meat. Beef is also sometimes used.
Roast leg of lamb is an Easter classic, roast beef is not very common and game is often roasted for festive occasions. Lobscouse. Lapskaus – stew: A stew consisting of cooked meat and various vegetables like potatoes, carrots, swede and onion. Lobscouse is often served with flatbrød. Fårikål – mutton stew: the national dish of Norway ...
Sheep farming or sheep husbandry is the raising and breeding of domestic sheep. It is a branch of animal husbandry. Sheep are raised principally for their meat (lamb and mutton), milk (sheep's milk), and fiber (wool). They also yield sheepskin and parchment. Sheep can be raised in a range of temperate climates, including arid zones near the ...
In Indonesia, goat meat is popularly skewered and grilled as sate kambing, or curried in soups such as sup kambingand Gulaikambing. In Filipino cuisine, goat meat, or in Filipino kambing, was cooked in multiple varieties. From sinampalukan, papaitan, caldereta, kilawinand others. It was commonly seen and used in Ilocano cuisine.
Feed conversion ratio (FCR) is the ratio of inputs to outputs; it is the inverse of "feed efficiency" which is the ratio of outputs to inputs. [ 2 ] FCR is widely used in hog and poultry production, while FE is used more commonly with cattle. [ 2 ] Being a ratio the FCR is dimensionless, that is, it is not affected by the units of measurement ...
The meat industry are the people and companies engaged in modern industrialized livestock agriculture for the production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.). In economics, the meat industry is a fusion of primary (agriculture) and secondary (industry) activity and hard to characterize ...