|
Silverside (beef)
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 New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue (epimysium) which has to be removed as it is too tough to eat. The primary muscle is the biceps femoris. Silverside is boned out from the top along with the topside and thick flank. It is usually prepared as a 2nd class roasting joint. It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In South Africa, Australia, Ireland and New Zealand, silverside is the cut of choice for corning or brining, so much so that the name "silverside" is often used to refer to corned beef (also called salt beef) rather than any other form of the cut. The common method of preparation is being boiled and left simmering for several hours. With the addition of onions, potatoes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silverside
{{disambiguation ...
Silverside may refer to: * Silverside (beef), a cut of beef * Silverside (fish), the Atheriniformes, an order of fish * Agnes Silverside (died 1557), one of the Colchester Martyrs * USS ''Silversides'', the name of 2 U.S. Navy submarines * Silverside, nickname of early Greyhound Lines buses * Silverside, Delaware, a place in the U.S. See also * *Silverback Gorillas are herbivorous, predominantly ground-dwelling great apes that inhabit the tropical forests of equatorial Africa. The genus ''Gorilla'' is divided into two species: the eastern gorilla and the western gorilla, and either four or fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. 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. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hindquarter
The buttocks (singular: buttock) are two rounded portions of the exterior anatomy of most mammals, located on the posterior of the pelvic region. In humans, the buttocks are located between the lower back and the perineum. They are composed of a layer of exterior skin and underlying subcutaneous fat superimposed on a left and right gluteus maximus and gluteus medius muscles. The two gluteus maximus muscles are the largest muscles in the human body. They are responsible for movements such as straightening the body into the upright (standing) posture when it is bent at the waist; maintaining the body in the upright posture by keeping the hip joints extended; and propelling the body forward via further leg (hip) extension when walking or running. In the seated position, the buttocks bear the weight of the upper body and take that weight off the feet. In many cultures, the buttocks play a role in sexual attraction. Many cultures have also used the buttocks as a primary target ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cattle
Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult males are referred to as bulls. Cattle are commonly raised as livestock for meat (beef or veal, see beef cattle), for milk (see dairy cattle), and for hides, which are used to make leather. They are used as riding animals and draft animals ( oxen or bullocks, which pull carts, plows and other implements). Another product of cattle is their dung, which can be used to create manure or fuel. In some regions, such as parts of India, cattle have significant religious significance. Cattle, mostly small breeds such as the Miniature Zebu, are also kept as pets. Different types of cattle are common to different geographic areas. Taurine cattle are found primarily in Europe and temperate areas of Asia, the Americas, and Australia. Zebus (also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epimysium
Epimysium (plural ''epimysia'') (Greek ''epi-'' for on, upon, or above + Greek ''mys'' for muscle) is the fibrous tissue envelope that surrounds skeletal muscle. It is a layer of dense irregular connective tissue which ensheaths the entire muscle and protects muscles from friction against other muscles and bones. It is continuous with fascia and other connective tissue wrappings of muscle including the endomysium and perimysium. It is also continuous with tendons, where it becomes thicker and collagenous. While the epimysium is irregular on muscles, it is regular on tendons. See also *Endomysium *Perimysium Perimysium is a sheath of connective tissue that groups muscle fibers into bundles (anywhere between 10 and 100 or more) or fascicles. Studies of muscle physiology suggest that the perimysium plays a role in transmitting lateral contractile ... References Soft tissue Muscular system {{muscle-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biceps Femoris
The biceps femoris () is a muscle of the thigh located to the posterior, or back. As its name implies, it has two parts, one of which (the long head) forms part of the hamstrings muscle group. Structure It has two heads of origin: *the ''long head'' arises from the lower and inner impression on the posterior part of the tuberosity of the ischium. This is a common tendon origin with the semitendinosus muscle, and from the lower part of the sacrotuberous ligament. *the ''short head'', arises from the lateral lip of the linea aspera, between the adductor magnus and vastus lateralis extending up almost as high as the insertion of the gluteus maximus, from the lateral prolongation of the linea aspera to within 5 cm. of the lateral condyle; and from the lateral intermuscular septum. The two muscle heads joint together distally and unite in an intricate fashion. The fibers of the long head form a fusiform belly, which passes obliquely downward and lateralward across the sciat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roasting
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] |
Cube Steak
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). This is the most common cut of meat used for the American dish chicken-fried steak Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is someti .... Minute steak In Ireland, Canada, United Kingdom, Australia, and some parts of the United States, cube steak is called a minute steak, because it can be cooked quickly. Minute steak may also be distinguished by: * simply referring to the cut, which is not necessarily tenderized; * thinner than cube steak (hence does not need tenderizing); * cut from sirloin or round, while cube steak cut is from chuck or round. Bucket s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Olive
Beef olives are an English meat dish consisting of slices of beef rolled and tied round a stuffing and braised in stock. Veal is sometimes used instead of beef, but the latter has been more common since the 18th century. Similar dishes are familiar in cuisines of other countries including France, Italy, Germany, Poland and the Czech Republic. History and etymology The word "olives" in the name of the dish is a corruption of "aloes" or "allowes", from the Old French ''alou'', meaning lark.Ayto, p. 26 It was held that the small stuffed beef (or veal) rolls resembled little birds, particularly those whose heads had been cut off in being prepared for the table. In ''The Oxford Companion to Food'', Alan Davidson observes that although the standard French term for similar beef rolls is ''paupiettes'' they have an alternative name – ("larks without heads"). Likewise, an alternative English name is "veal birds".Davidson, p. 69 In English usage the term beef (or veal) olives dates ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corned Beef
Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines. Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during Curing (food preservation), curing by inhibiting the growth of ''Clostridium botulinum'' bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef". Corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New England Boiled Dinner
A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. The leftovers are traditionally diced and fried into “red flannel hash” for breakfast the next day. The dish resembles boiled beef from English cuisine, as well as a similar Newfoundland dish called a "Jiggs dinner". Bacon and Cabbage#Corned beef and cabbage (USA), Corned beef and cabbage, a boiled meal prepared by Irish-Americans on St. Patrick's Day, is similar, but typically contains fewer types of root vegetables. Irish immigrants who arrived in America in the 19th century substituted corned beef in the Irish dish bacon and cabbage. Corned beef, which most Irish could not afford in Ireland, was relatively cheap in American cities at the time, and Irish immigrants quickly adopted this former luxury. Preparation A corned beef is placed whole in a pot on stove, or in a slow c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biltong
Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. The word "biltong" is from the Dutch ''bil'' ("buttock") and ''tong'' ("strip" or "tongue"). Origins Meat preservation as a survival technique dates back to ancient times. Meat can be preserved by curing it in salt, brine, or vinegar, as well as saltpetre (potassium nitrate). The potassium nitrate kills'' Clostridium botulinum'', the deadly bacterium that causes botulism, while the acidity of the vinegar inhibits its growth. According to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
