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Steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from bison, buffalo, camel, goat, horse, kangaroo, sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish such as swordfish, shark, and marlin. Some cured meat, such as gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank 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. Etymology The word steak was writt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Fillet Steak With Mushrooms
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, 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 meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venison
Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific primal cut, cuts, including roasting, roast, sirloin steak, sirloin, and ribs (food), ribs. Etymology The word derives from the Latin , meaning . This term entered the English language through Norman French in the 11th century, following the Norman Conquest of England and the establishment of Royal Forests. Definition ''Venison'' originally described any meat obtained through the process of hunting a wild game animal. It was applied to any animal from the family (biology), families Cervidae (true deer), Leporidae (rabbits and hares), Suidae (wild boar) and certain species of the genus ''Capra (genus), Capra'' (goats and ibex). In Southern Africa, the word ''venison'' refers to the meat of antelope, a Bovidae taxon, as there are n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old Norse
Old Norse, also referred to as Old Nordic or Old Scandinavian, was a stage of development of North Germanic languages, North Germanic dialects before their final divergence into separate Nordic languages. Old Norse was spoken by inhabitants of Scandinavia and their Viking expansion, overseas settlements and chronologically coincides with the Viking Age, the Christianization of Scandinavia, and the consolidation of Scandinavian kingdoms from about the 8th to the 15th centuries. The Proto-Norse language developed into Old Norse by the 8th century, and Old Norse began to develop into the modern North Germanic languages in the mid- to late 14th century, ending the language phase known as Old Norse. These dates, however, are not precise, since written Old Norse is found well into the 15th century. Old Norse was divided into three dialects: Old West Norse (Old West Nordic, often referred to as ''Old Norse''), Old East Norse (Old East Nordic), and Old Gutnish. Old West Norse and O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle English
Middle English (abbreviated to ME) is a form of the English language that was spoken after the Norman Conquest of 1066, until the late 15th century. The English language underwent distinct variations and developments following the Old English period. Scholarly opinion varies, but the University of Valencia states the period when Middle English was spoken as being from 1150 to 1500. This stage of the development of the English language roughly coincided with the High Middle Ages, High and Late Middle Ages. Middle English saw significant changes to its vocabulary, grammar, pronunciation, and orthography. Writing conventions during the Middle English period varied widely. Examples of writing from this period that have survived show extensive regional variation. The more standardized Old English literary variety broke down and writing in English became fragmented and localized and was, for the most part, being improvised. By the end of the period (about 1470), and aided by the movabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agaricus Bisporus
''Agaricus bisporus'', commonly known as the cultivated mushroom, is a basidiomycete mushroom native to grasslands in Eurasia and North America. It is cultivated in more than 70 countries and is one of the most commonly and widely consumed mushrooms in the world. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature state, such as chestnut, portobello, portabellini, button and champignon de Paris. ''A. bisporus'' has some poisonous lookalikes in the wild, such as '' Entoloma sinuatum''. Description The pileus or cap of the original wild species is a pale grey-brown, with broad, flat scales on a paler background and fading toward the margins. It is first hemispherical before flattening out with maturity, typically measuring in diameter. The narrow, crowded gills are free and initially pink, then red-brown, and finally a dark brown with a whitish edge from the cheilocystidia. The cylindrical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flank Steak
Flank steak is a steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain that is known for its chewiness and thinness. As a popular food, flank steak is referred to differently across the globe and is prepared in a variety of ways in different cultures (one example being Carne Asada). Terminology In Brazil, flank steak is called ''bife do vazio'' or ''pacú'' (many people confuse it with ''fraldinha'', which is actually the flap steak). It is popular in southern Brazil specifically in Rio Grande do Sul state. The cut is also common in Colombia, where it is called '' sobrebarriga'' ("over the belly"); ''sobrebarriga a la brasa'' is a Colombian recipe for braised flank steak. Both Argentina and Uruguay call flank steak ''churrasquito de vacío'' or ''bife de vacío''. In Spain and Cuba, flank steak is often referred to as ''falda.'' The names flank steak and skirt steak, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skirt Steak
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter. Characteristics Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking. The inside skirt steak is often confused with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gammon (meat)
Gammon in British English is the hind leg of pork after it has been cured by dry-salting or brining, and may or may not be smoked. Strictly speaking, a gammon is the bottom end of a whole side of bacon (which ''includes'' the back leg); ham is just the back leg cured on its own. Like bacon it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like jamón serrano or prosciutto.W K H Bode; M J Leto. The Larder Chef'. Routledge; 25 June 2012. . p. 178–. The term is mostly used in the United Kingdom and Ireland; other dialects of English largely make no distinction between gammon and ham. Ham hock, gammon hock, or knuckle, is the back end of the joint, and contains more connective tissue and sinew.GOOD HOUSEKEEPING. Gh Food Encyclopedia'. Anova Books; 2009. . p. 185–. In the United Kingdom and Ireland, joints of cooked gammon are often served at Christmas, but is produced and sold throughout the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marlin
Marlins are fish from the family Istiophoridae, which includes between 9 and 11 species, depending on the taxonomic authority. Name The family's common name is thought to derive from their resemblance to a sailor's marlinspike. Taxonomy The family name Istiophoridae comes from the genus '' Istiophorus'' which first placed the species '' Istiophorus platypterus'' by George Kearsley Shaw in 1792 from the Greek word ''istion'' meaning "sail" that describes the shape of the species's dorsal fins. Family description Marlins have elongated bodies, a spear-like snout or bill, and a long, rigid dorsal fin which extends forward to form a crest. Marlins, an apex predator, are among the fastest marine swimmers. However, greatly exaggerated speeds are often claimed in popular literature, based on unreliable or outdated reports. The larger species include the Atlantic blue marlin, ''Makaira nigricans'', which can reach in length and in weight and the black marlin, ''Istio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shark Meat
Shark meat is a seafood consisting of the flesh of sharks. Several sharks are fished for human consumption, such as porbeagles, shortfin mako shark, requiem shark, and thresher shark, among others. Shark meat is popular in Asia, where it is often consumed Drying (food), dried, Smoking (cooking), smoked, or Salting (food), salted. The largest consumer of shark meat in the World is Brazil, but it is also consumed regularly in Iceland, Japan, Australia, parts of India, parts of Canada, Sri Lanka, areas of Africa, Mexico and Yemen. Sharks have been eaten at least since the Late Bronze Age (1550–1130 BC), for example in the Levant. Preparation Unprocessed shark meat may have a strong odor of ammonia, due to the high urea content that develops as the fish decomposes. The urea content and ammonia odor can be reduced by Marination, marinating the meat in liquids such as lemon juice, vinegar, milk, or saltwater. Preparation methods include slicing the meat into Fish steak, steaks and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
