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T-bone Steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon (called fillet steak in Commonwealth countries and Ireland), especially if cut from the small forward end of the tenderloin. Experts differ about how large the tenderloin must be to differentiate T-bone steak from porterhouse. The United States Department of Agriculture's ''Institutional Meat Purchase Specifications'' state that the tenderloin of a porterhouse must be at least wide at its widest, while that of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steaks are cut from animals including cattle, bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. For some meats, such as pork, lamb and mutton, chevon, and veal, these cuts are often referred to as chops. Some cured meat, such as gammon, is commonly served as steak. Grilled portobello mushroom may be called mushroom steak, and similarly for other vegetarian dishes. Imitation steak is a food product that is formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives. Exceptions, in which the me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butchered
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed. Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heat Conduction
Conduction is the process by which heat is transferred from the hotter end to the colder end of an object. The ability of the object to conduct heat is known as its ''thermal conductivity'', and is denoted . Heat spontaneously flows along a temperature gradient (i.e. from a hotter body to a colder body). For example, heat is conducted from the hotplate of an electric stove to the bottom of a saucepan in contact with it. In the absence of an opposing external driving energy source, within a body or between bodies, temperature differences decay over time, and thermal equilibrium is approached, temperature becoming more uniform. In conduction, the heat flow is within and through the body itself. In contrast, in heat transfer by thermal radiation, the transfer is often between bodies, which may be separated spatially. Heat can also be transferred by a combination of conduction and radiation. In solids, conduction is mediated by the combination of vibrations and collisions of molecu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collagen
Collagen () is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole-body protein content. Collagen consists of amino acids bound together to form a triple helix of elongated fibril known as a collagen helix. It is mostly found in connective tissue such as cartilage, bones, tendons, ligaments, and skin. Depending upon the degree of mineralization, collagen tissues may be rigid (bone) or compliant (tendon) or have a gradient from rigid to compliant (cartilage). Collagen is also abundant in corneas, blood vessels, the gut, intervertebral discs, and the dentin in teeth. In muscle tissue, it serves as a major component of the endomysium. Collagen constitutes one to two percent of muscle tissue and accounts for 6% of the weight of the skeletal muscle tissue. The fibroblast is the most common cell that crea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Florentine Steak, Florence, Italy
Florentine most commonly refers to: * a person or thing from: **Florence, a city in Italy **Republic of Florence or the Florentine Republic * the Florentine dialect of Italian or Tuscan language Florentine may also refer to: Places * Florentin, Tel Aviv, a neighborhood in the southern part of Tel Aviv, Israel * Leone, Florentine and Carpathia Apartment Buildings, an historic property in Omaha * Upper Florentine Valley, a region in Tasmania People * Isaac Florentine (born 1958), Israeli film director and martial artist * Jim Florentine (born 1964), American comedian * Mary Florentine, American psychologist * Florentine Rost van Tonningen (1914–2007), Dutch National Socialist Films * ''Florentine'' (film), a 1937 Austrian film * ''The Florentine'' (film), a 1999 American film Food * Florentine (culinary term), a dish prepared with spinach and a creamy sauce. * Florentine biscuit, an Italian pastry of nuts and fruit *Florentine, a very thick T-bone steak which is usually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vertebral Foramen
In a typical vertebra, the vertebral foramen is the foramen (opening) formed by the anterior segment (the body), and the posterior part, the vertebral arch. The vertebral foramen begins at cervical vertebra #1 (C1 or atlas) and continues inferior to lumbar vertebra #5 (L5). The vertebral foramen houses the spinal cord and its meninges. This large tunnel running up and down inside all of the vertebrae contains the spinal cord and is typically called the spinal canal The spinal canal (or vertebral canal or spinal cavity) is the canal that contains the spinal cord within the vertebral column. The spinal canal is formed by the vertebrae through which the spinal cord passes. It is a process of the dorsal body ca ..., not the vertebral foramen. See also * Atlas (anatomy)#Vertebral foramen References * External links * - "Superior and lateral views of typical vertebrae"Vertebral foramen- BlueLink Anatomy - University of Michigan Medical School * - "Typical Lumbar Vertebra, Superio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muscle
Skeletal muscles (commonly referred to as muscles) are organs of the vertebrate muscular system and typically are attached by tendons to bones of a skeleton. The muscle cells of skeletal muscles are much longer than in the other types of muscle tissue, and are often known as muscle fibers. The muscle tissue of a skeletal muscle is striated – having a striped appearance due to the arrangement of the sarcomeres. Skeletal muscles are voluntary muscles under the control of the somatic nervous system. The other types of muscle are cardiac muscle which is also striated and smooth muscle which is non-striated; both of these types of muscle tissue are classified as involuntary, or, under the control of the autonomic nervous system. A skeletal muscle contains multiple fascicles – bundles of muscle fibers. Each individual fiber, and each muscle is surrounded by a type of connective tissue layer of fascia. Muscle fibers are formed from the fusion of developmental myoblasts in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vertebra
The spinal column, a defining synapomorphy shared by nearly all vertebrates,Hagfish are believed to have secondarily lost their spinal column is a moderately flexible series of vertebrae (singular vertebra), each constituting a characteristic irregular bone whose complex structure is composed primarily of bone, and secondarily of hyaline cartilage. They show variation in the proportion contributed by these two tissue types; such variations correlate on one hand with the cerebral/caudal rank (i.e., location within the backbone), and on the other with phylogenetic differences among the vertebrate taxa. The basic configuration of a vertebra varies, but the bone is its ''body'', with the central part of the body constituting the ''centrum''. The upper (closer to) and lower (further from), respectively, the cranium and its central nervous system surfaces of the vertebra body support attachment to the intervertebral discs. The posterior part of a vertebra forms a vertebral arch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Transverse Process
The spinal column, a defining synapomorphy shared by nearly all vertebrates,Hagfish are believed to have secondarily lost their spinal column is a moderately flexible series of vertebrae (singular vertebra), each constituting a characteristic irregular bone whose complex structure is composed primarily of bone, and secondarily of hyaline cartilage. They show variation in the proportion contributed by these two tissue types; such variations correlate on one hand with the cerebral/caudal rank (i.e., location within the vertebral column, backbone), and on the other with phylogenetic differences among the vertebrate taxon, taxa. The basic configuration of a vertebra varies, but the bone is its ''body'', with the central part of the body constituting the ''centrum''. The upper (closer to) and lower (further from), respectively, the cranium and its central nervous system surfaces of the vertebra body support attachment to the intervertebral discs. The posterior part of a vertebra fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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