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What meat of the cow is the most expensive?
It is the prime cuts, eg fillet sirloin, rump, rib eye etc. these are the cuts that are less frequently used by the animal, so are more tender and more expensive. Fillet is the most expensive.
What is a less tender friend?
A less tender friend isn't as kind or "sweet" as another friend. If they're your friend, like them for who they are, not if they are sweet or not. Just because you're less tender than someone else doesn't mean you're mean.
How does tax cuts help economy?
the less tax we have to pay the more money we will have so we tend to spend more which helps our buisnesses grow which keeps our economy going
How many pounds of beef in a hind quarter?
Hind quarters have more tender cuts of beef than forequarters, and generally include the wholesale round, loin, and the flank; they will give more steaks and roasts, but will cost more per pound than a side or carcass. A hindquarter does not typically include the chuck, rib, brisket, plate, and full flank which are less tender cuts.
What is short tender notice?
SHORT TENDER NOTICE MEANS A TENDER NOTICE FOR SUPPLY OF GOODS WITH LESS DURATION, SAY 10 DAYS. NORMAL TENDER NOTICE DURATION IS 21 DAYS, BUT IN CASE OF URGENCY THEY GIVE SHORT TENDER NOTICE.
Is the pork loin tender or less tender?
If cooked properly, pork loin is very tender. However, it has very little fat so it dries out easily; then it can become unpleasantly chewy.
Skin cuts parallel gape less?
cleavage lines
What is short notice?
SHORT TENDER NOTICE MEANS A TENDER NOTICE FOR SUPPLY OF GOODS WITH LESS DURATION, SAY 10 DAYS. NORMAL TENDER NOTICE DURATION IS 21 DAYS, BUT IN CASE OF URGENCY THEY GIVE SHORT TENDER NOTICE.
What makes meat less tender?
Overcooking can make a tender cut of meat less tender. ---- Tenderness is influenced by the portion of the animal that it came from as well as the animal itself-- how it was raised and what it was fed. For example chuck or shoulder cuts will always be tougher than the tenderloin or rib cuts. Range fed beef will be tougher than beef that was raised in a feed lot. Slow moist cooking such as casseroles and stews will make tougher cuts tender -- and tough cuts can have excellent flavor. For fast hot cooking such as frying or high temperature roasting, set the meat aside to "rest" for 5-10 minutes after cooking and before cutting or serving. This will allow the juices to distribute evenly through the meat and allow the meat fibres to "relax", making the meat more tender.
Cure for raw skin?
Vinegar, lemon juice, or salt helps. I would recommend vinegar though, because lemon juice and salt sting. All of these ingredients numb skin, making it less tender.
How many types of primary cuts of beef?
Upper Half * Chuck - one of the most common sources for hamburger. * Rib - Short ribs, rib eye steak. * Short Loin - from which porterhouse steaks, and filet mignon, the most tender, are cut. * Sirloin - less tender than short loin, but more flavorful. * Round Lower Half * Brisket - often associated with barbeque beef brisket. * Shank - used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts. * Plate * Flank
Why would you cook a less tender cut of meat with a moist heat cooking method?
When you put a less tender meat through moist heat cooking, the meat becomes tender through this process. The moisture and the heat element combines to penetrate the fibers of the meat and loosen the fibers on a cellular level.
