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2. Butcher knife - Wikipedia

   en.wikipedia.org/wiki/Butcher_knife

   The heftier blade works well for splitting, stripping and cutting meat. Other similar meat-cutting knives include the carving knife and the cleaver. The carving knife is usually designed for slicing thin cuts of meat and often has a blunt or rounded point, with a scalloped or Granton blade to improve separation of sliced cuts of meat. The ...

3. Cleaver - Wikipedia

   en.wikipedia.org/wiki/Cleaver

   The grind for a meat cleaver, at approximately 25°, is much blunter than for other kitchen knives. [ 2 ] The tough metal and thick blade of a cleaver also make it a suitable tool for crushing with the side of the blade, whereas some hard, thin slicing knives could crack under such repeated stress.

4. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.

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   Discover the best free online games at AOL.com - Play board, card, casino, puzzle and many more online games while chatting with others in real-time.

6. NYT ‘Connections’ Hints and Answers Today, Tuesday, December 10

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   Spoilers ahead! We've warned you. We mean it. Read no further until you really want some clues or you've completely given up and want the answers ASAP. Get ready for all of today's NYT ...

7. Steak has many nutrients, but here's why you should avoid ...

   www.aol.com/lifestyle/steak-many-nutrients-heres...

   In fact, the U.S. Food Safety and Inspection Service recommends for all steak to be cooked to a minimum of 145 degrees and for the meat to rest for at least three minutes before eating in order to ...

8. Flat iron steak - Wikipedia

   en.wikipedia.org/wiki/Flat_iron_steak

   It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a top blade roast or informally called a "patio steak". Anatomically, the muscle forms the dorsal ...

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