-
During butchering,
beef is
first divided into
primal cuts,
pieces of meat
initially separated from the carc****.
These are
basic sections from
which steaks...
- A
round steak is a
beef steak from the "
round", the rear leg
of the cow. The
round is
divided into cuts
including the eye (
of)
round,
bottom round, and...
-
Silverside is a cut
of beef from the
hindquarter of cattle, just
above the leg cut.
Called "silverside" in the UK, Ireland,
South Africa,
Australia and...
-
mixture of wine or vinegar, water, herbs, ****es, and seasonings. Usually,
tougher cuts
of meat, such as rump
roast or
bottom round of beef, are used...
- four prin****l ****anese
breeds of beef cattle. All wagyū
cattle derive from cross-breeding in the
early twentieth century of native ****anese
cattle with...
-
tender cuts from the
chuck or
round are
cooked with
moist heat or are
mechanically tenderized (cf. cube steak). In Australia,
beef steak is
referred to as just...
-
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...
-
Corned beef, or salt
beef in some
Commonwealth countries, is salt-cured
brisket of beef. The term
comes from the
treatment of the meat with large-grained...
-
Roast beef is a dish
of beef that is roasted,
generally served as the main dish
of a meal. In the Anglosphere,
roast beef is one
of the
meats often served...
- Pit
beef is a dish
of roast beef prepared over a
charcoal fire,
commonly using top
round cuts
of beef. The
cooked roast is
sliced thinly and
often served...
