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The removal of internal organs is a typical operation in meat processing also known as dressing. [2] Land animals and birds are typically killed and bled before the dressing. The process of dressing includes the removal of heart, liver and lungs ( pluck ) as well as disembowelment by an abdominal cut. [ 3 ]
The pink liquid will attack the diarrhea-causing bacteria in your system, so you can rest and function during the day. You can also take Imodium, which works by slowing down the speed at which ...
As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2] The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). [3]
Although the name implies the usage of guts of cats, there is no record of feline guts being used for this purpose. The word catgut is derived from the term kitgut or kitstring (the string used on a kit, or fiddle). Misinterpretation of the word kit as referring to a young cat may have led to the use of the term catgut.
A bowel resection or enterectomy (enter-+ -ectomy) is a surgical procedure in which a part of an intestine (bowel) is removed, from either the small intestine or large intestine. Often the word enterectomy is reserved for the sense of small bowel resection, in distinction from colectomy, which covers the sense of large bowel resection.
The beef clod or shoulder clod is one of the least expensive cuts of beef and is taken from the shoulder (chuck) region of the animal. Beef clod is a large muscle system, with some fat that covers the muscles. [1] The clod's composition is mainly three muscles: the shoulder tender, the top blade and the clod heart and is one of two chuck ...
Yields: 8-10 servings. Prep Time: 20 mins. Total Time: 1 hour 5 mins. Ingredients. BEEF. 1 (4 to 5 pound) whole beef tenderloin, trimmed. 2 tsp. kosher salt
Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).