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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.
A fresh cow is a dairy term for a cow (or a first-calf heifer in few regions) who has recently given birth, or "freshened." The adjective applying to cattle in general is usually bovine. The terms bull, cow and calf are also used by extension to denote the sex or age of other large animals, including whales, hippopotamus, camels, elk and elephants.
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
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To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column.The downward prong of the 'T' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles.
It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. [4] This muscle does very little work, so it is the tenderest part of the beef. [5]
A cow inside CALS new emissions chambers ... saw the chambers as an integral part of the college’s commitment to making the world a better place for the public, and looked hopefully toward a ...
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate, which is the upper belly of the animal.