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Difference between cow and beef tenderloin?
The difference lies in the cut of meet. A beef tenderloin comes from an area under the spine of the cow that is not exercised very vigorously, which results in a more tender cut of meat. A chuck roast comes from an area of a cow that experiences more exercise and thus can be tough if not cooked for a long time.
Where is the tenderloin on a cow?
It's the front part of the hip section of the beef....just in front of the round and behind the short loin.
What Main courses go well with french onion soup?
The best thing to serve with French Onion Soup is a simple tossed salad (any type you like),or blanched green beans sprinkled with almond slivers, beef medalions/beef tenderloin steaks, and roasted small potatos. This meal is actually very simple. Make the soup, put aside. Make any salad you like and put aside. Put small potatos, either red, white or a mixture in oven (cut in half and sprinkled with Mrs.Dash seasoning) for 30 mins, after removing potatos to cool, fry or bbq beef (depending on season) for 3 mins per side, sprinkled with simple salt and pepper and a dash of red wine (optional). A gorgous meal fit for a king, and very very simple. Serve with a small side dish of sour cream to eat with both the meat and/or potatos, or any dipping sauce you enjoy with beef. But any chicken dish would pair well with the soup, or duck, or really any meat. If serving this soup, I think beef pairs well due to the beef stock you would use to make the soup, but honestly it is so light and tasty that it really goes with anything. I've served it before a chicken Caesar salad and everyone was happy. You really can't go wrong . . . unless you attempt to serve it with spagetti and that really isn't cool! I agree with most of the above, but think it goes better with a hearty beef dish. I like it with beef tips and flat noodles, sauced with a rich brown sauce or tenderloin with a bearnaise sauce and gratin potatoes on the side. Bon Appetit!
What is tenderloin?
Turkey tenderloins may be cut from each breast half. They are located on the inside of each breast half next to the keel bone. The tenderloin is a long cylindrically shaped muscle that is easily removed from the rest of the breast meat. The tendon in the middle of the tenderloin should be removed before cooking. Pull on the end of the tendon while making swiping cuts along the meat attached to the length of the tendon. http://www.recipetips.com/kitchen-tips/t--436/cutting-up-a-whole-turkey.asp
What is the difference between pork tenderloin and a pork loin?
the pork loin is a muscle running along the top of the spine, the tenderloin is a smaller muscle that runs on the other side below the loin, it is slightly more tender
What is a good freezer for storing a whole side of beef?
The Polybox 1/2/3 freezers would be good for storing a whole side of beef.
How much ounces does a half of meat have?
A side of beef (1/2 beef) is sold by the hanging weight. Hanging weight is the weight of the side before it is trimmed and cut. The typical approximate hanging weight of a side of beef is 300 lbs = 4,800 ounces.
Found on each side of the vertebral column what cut of meat gets its name from a vice-ridden section of New York?
Tenderloin
How do to bard a beef tenderloin?
Family recipes are the best way cook anything. The information provided within them is invaluable and among some of the best ways to cook any meal. Buying recipe books at your local convenience store or asking family members for their recipes is the best way to learn how to cook a beef tenderloin the best way.
Where did they buy the side of beef from?
Slaughter house or butcher
What is a side of beef?
When a cow has been butchered, a side of that cow which contains all the cuts of meat (including fore leg, hind leg, rump etc) to be found on one side of the spine is referred to as a side of beef. You can also have a side of pork, a side of lamb etc.
What part of the cow is a T Bone steak from?
Cut from the center of the short loin, this steak has a T-shaped bone that separates the small tenderloin section(filet migon) from the larger top loin(New York steak). The porterhouse steak differs from the T-bone in that it contains a larger portion of the tenderloin. short loin Of the major wholesale cuts of beef, this is the most tender. It lies in the middle of the back between the sirloin and the rib, and the muscles in this section do little that could toughen them. The two main muscles in the short loin are the tenderloin and the top loin. The elongated tenderloin muscle (when separated from the bone and the rest of the short loin) can be sold as tenderloin roasts (often labeled chateaubriands), or cut into tournedos or filet mignon steaks. The top loin muscle with the bone attached is called a club steak. When removed from the bone, the same muscle is marketed as New York (or Kansas City) strip steak or Delmonico steak. When the bone is left in and portions of both the tenderloin and top loin muscles are included, the short loin is the source of porterhouse steaks and T-bone steaks. In English please(otherwords can you write something that won't confuse people to death).
