Search results
Results from the WOW.Com Content Network
Helmeted guinea fowl in tall grass. Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2]
A steak is a thick cut of meat sliced ... Such countries include Argentina, Ireland, New Zealand, Australia, South Africa, the United States, and the United Kingdom ...
The influence of African food on Caribbean, Brazilian, American Lowcountry cuisine, and Cajun cuisine from Louisiana is seen in rice dishes and green stews like the Afro-Caribbean efo, duckanoo and callaloo. The vegetable okra, introduced from Africa, is used in classic Louisiana gumbos, and American rice growing in the Carolina. Lowcountry was ...
The precise origin of the name for this cut of beef is unclear, with several sources claiming original usage of the term. This cut of beef has been referred to by a variety of names including " Newport steak ”, [ 3 ] " Santa Maria steak ”, " triangle tip ”, and " triangle steak ”.
In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak.
A raw rib roast A serving of prime rib roast Wagyu cattle are an example of a breed raised primarily for beef. Beef is the culinary name for meat from cattle (Bos taurus).Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers.
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.