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Another cut of beef from the top of the cow is the short loin, which is one of the most tender, well-marbled, and expensive cuts of meat. It's part of the back of the animal (or the hindquarter ...
Meat (usually beef, veal, venison or horse), marinated in wine and/or vinegar, vegetables, and spices. Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩] ⓘ) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. [1]
Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
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.
Flap meat. Flap steak. Flap steak, or flap meat (IMPS/ NAMP 1185A, UNECE 2203) is a beef steak cut from the obliquus internus abdominis muscle of the bottom sirloin. It is generally very thin, fibrous and chewy, [1]: 14 but flavorful, and often confused with both skirt steak [2] and hanger steak. It is very common in France as bavette and other ...
Butterflying pork loin. Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird ...
Hints About the NYT Connections Categories on Saturday, October 21. 1. What certain food or drinks might be served on. 2. Untrue or confusing wording. 3. Related to one specific clothing item. 4 ...
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1] [2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.
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