|
Beef Chuck
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a " 7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a " 7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as "braising steak". It is particularly popular for use as ground beef for its richness of flavor and balance of meat and fat. Variations Other boneless chuck cuts include the chuck eye (boneless cuts from the center of the roll, sold as ''mock tender steak'' or ''chuck tender steak''), chuck fillet (sold as ''chuck eye steak'' and ''chuck tender steak''), cross-rib roast ( ... [...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] |
Short Ribs
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. There are two major types of cuts: the "flanken", which is cut across the bone and leaves the bone just or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines. Types of short ribs Meatpacking executive Richard C. Banfield notes that the term "short ribs" comes from the fact that the cut of meat contains only a portion of each long beef rib. Using American butcher's nomenclature, short ribs may be taken from the brisket, chuck, plate, or rib areas of beef cattle. The '' serratus ventralis'' muscle defines the area in the beef carcass from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North American Meat Processors Association
The North American Meat Processors Association (NAMP) was an industry group for meat processors, packers, and distributors. It was a nonprofit, membership-based group with significant presence in the U.S., Canada and the Caribbean. Its Executive Director was Phil Kimball. The Executive Committee included John DeBenedetti, Chairman of Del Monte Meat Company (U.S.); Brent Cator, President of Cardinal Meat Specialists. Ltd (Canada); Mark Shuket, Vice President of Old World Provisions (U.S.); Michael Strauss, Treasurer of Colorado Boxed Beef Company (U.S.) and Gary Malenke, Assistant Treasurer of Sioux-Preme Pork Products (U.S.). As of January 1, 2015, NAMP is now merged into the North American Meat Institute (NAMI). NAMP was concerned with meat industry issues including nutrition, safety and hygiene, government and regulatory affairs, and standardization. It sponsors an annual convention, an annual business conference, regional meetings, and training programs. It was founded in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirloin 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 actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word ''sirloin'' refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American ''sirloin'' is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. Etymology The word ''sirloin'' derives from the Middle English ''surloine'', itself derived ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brisket
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. According to the ''Random House Dictionary of the English Language'', Second Edition, the term derives from the Middle English ''brusket'' which comes from the earlier Old Norse '' brjósk'', meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages. Method of cooking Briskets can be cooked in many ways, including baking, boiling and roasting. Basting of the meat is often done during the cooking. This normally tough cut of meat, due to the collagen fibers that make u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standing Rib Roast
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving. Rib-eye steaks are cut from a standing rib, boned with most of the fat and lesser muscles removed. While often referred to as "prime rib", the USDA does not require the cut to be derived from USDA Prime grade beef.USDThe Food Standards and Labeling Policy Bookpg. 154 Characteristics A slice of standing rib roast will include portions of the so-called "eye" of the rib, as well as the outer, fat-marbled muscle (spinalis dorsi) known as the "cap." The traditional preparation for a standing rib roast is to rub the outside of the roast with salt and seasonings and slow-roast with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cartilage
Cartilage is a resilient and smooth type of connective tissue. In tetrapods, it covers and protects the ends of long bones at the joints as articular cartilage, and is a structural component of many body parts including the rib cage, the neck and the bronchial tubes, and the intervertebral discs. In other taxa, such as chondrichthyans, but also in cyclostomes, it may constitute a much greater proportion of the skeleton. It is not as hard and rigid as bone, but it is much stiffer and much less flexible than muscle. The matrix of cartilage is made up of glycosaminoglycans, proteoglycans, collagen fibers and, sometimes, elastin. Because of its rigidity, cartilage often serves the purpose of holding tubes open in the body. Examples include the rings of the trachea, such as the cricoid cartilage and carina. Cartilage is composed of specialized cells called chondrocytes that produce a large amount of collagenous extracellular matrix, abundant ground substance that is rich in pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pot Roast
Pot roast is an American beef dish made by slow-cooking a usually tough cut of beef in moist heat. Tougher cuts such as chuck steak, bottom round, short ribs and 7-bone roast are preferred for this technique. These cuts are American terms; different terms and butchering styles are used throughout the Anglophone world and beyond. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the beef imparts some of its flavor to the water. Browning the roast before adding liquid is an optional step to improve the flavor. Browning can occur at lower temperatures with a longer cooking time, but the result is less intense than a high temperature sear. Either technique can be used when making pot roast. The result is tender, succulent meat and a rich liquid that lends itself to gravy. In the US, where it is also known as "Yankee pot roast", the dish is often served with vegetables such as carrots, potatoes and onions simmered in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slow Cooking
In everyday use and in kinematics, the speed (commonly referred to as ''v'') of an object is the magnitude of the change of its position over time or the magnitude of the change of its position per unit of time; it is thus a scalar quantity. The average speed of an object in an interval of time is the distance travelled by the object divided by the duration of the interval; the instantaneous speed is the limit of the average speed as the duration of the time interval approaches zero. Speed is not the same as velocity. Speed has the dimensions of distance divided by time. The SI unit of speed is the metre per second (m/s), but the most common unit of speed in everyday usage is the kilometre per hour (km/h) or, in the US and the UK, miles per hour (mph). For air and marine travel, the knot is commonly used. The fastest possible speed at which energy or information can travel, according to special relativity, is the speed of light in a vacuum ''c'' = metres per second (approx ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roast
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash. Methods For roasting, the food may be placed on a rack, in a roasting pan or, to ensure even application of heat, may be rotated on a spit or rotisserie. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, etc. During oven roasting, hot air circulates around the meat, cooking al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cut Of Beef
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. Different countries and cuisines have different cuts and names, and sometimes use the same name for a different cut; e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British "brisket". "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. American The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
