Are you asking in the world or in a specific country? In the world, there are likely over 500 breeds of beef cattle.
here we go with the cuts. sirloin, shortloin,chuck, rib, Flank, Bottom sirloin, round and shank.
Not beef or pork steaks, but salmon, shark, or swordfish steaks are.
The cast of The Beef-Steaks - 1928 includes: Barney Hellum as Barney Google
beef shortage
There is no mention on whether Omaha Steaks are hormone free. They do use grain fed beef, which makes their steaks higher quality. Omaha Steaks has been in business since 1917.
The Ponderosa is a steakhouse, and as such serves a large selection of beef steaks. There is however a buffet option, which has other types of meat and vegetables available.
Yes, cattle is the only meat producing animal that produces beef.
Yes Allen Brothers have good quality steaks. According to their website they use a good portion of USDA designated beef which is considered the best grade of beef possible.
Beef and horses. They were cattle ranches for beef to be sold to the east coast for steaks, roasts, and other beef products.
The Chicago Steak company specializes in hand-cut, mid-west raised, USDA Prime beef, the very best steaks money can buy. CSC raises, trims & ages each steak using centuries-old techniques, then vacuum seals each one,locking in the flavor & freshness. cutt.ly/YjEr3sk
Chinese custom will not let you enter China with frozen beef steaks, since no animals, plants or other products which may carry dangerous diseases, viruses, parasites, etc are allowed.
T-bone steaks are generally considered one of the highest quality steaks. The T-bone and porterhouse are both steaks of beef cut from the short loin located behind the rib section.
Beef steaks come from beef cattle. Pork steaks come from pigs. Lamb steaks come from sheep. In all cases, the meat for steaks comes from the rear end of the animal. This is because the front legs of an animal do most of the hard work in moving the animal from place to place, and so fore-end meat tends to be tougher and needs longer, slower cooking to tenderise, while the hind legs just follow, and so hind-end meat is more tender and can be cooked more quickly.