Because cattle are warm blooded animals they contain a pigment in their meat tissues called myoglobin. This pigment is normally a dark grayish color, which then creates the dark color in beef.
Corned beef comes from the brisket, however, do not get it mixed up with corn fed beef, corned beef is brine-cured after the cow is slaughtered.
Beef and dairy.
Veal is beef.
The beef is corn fed. Corn fed beef. Corned beef. Like so many things here, we just remove a word. - This is not true. it has to do with the preserving or cooking process. Corned Beef is a brisket that has been Brine. Process takes about 7 days in the solution then is cooked.
It is both, unfortunately, pepperoni is a mixture of both beef & pork. Predominantly pork.It is usually made from cured pork or beef.
Chicago IL___ resaurant Beef with a dark mollasis sauce.
Oysters, Wheat, Veal Liver, Sesame Seeds, Beef, Pumpkin Seeds, Watermelon Seeds, Dark Chocolate, Lamb, Peanuts
Carbonnade, or carbonade, is the traditional Belgian or Flemish beef stew, made with onions and dark beer which all reduces down to a rich dark sauce. It is also known as Carbonade a la Flamande (carbonade in the Flemish style).
I bought a package of ground beef yesterday and it was a lovely red color on the outside but when I broke a piece of to make burger it was brown.So my question is,is it good?It do not have a bad odor
Are you referring to beef cattle or beef cuts? If you are talking about beef cuts, the two major things that are looked for are dark cuts, and fat quality and quantity. Dark cuts come from bruising before the animal was slaughtered, and from a high rate of cortisol and adrenaline in the animal's system prior to slaughter. With fat, there shouldn't be too much, especially around the edges, and not too little where it's really lean. It shouldn't have yellow fat (with the exception of those markets that are looking for "grass-fed" type beef), instead the fat should be white, with adequate marbling (fat inside the muscle or in the cut of beef).
Dark cutters are those cattle that have undergone a lot of stress and panic before they were slaughtered. The adrenaline coursing through their bodies to their muscles make the muscle very dark, and also makes it tough and stringy to eat.
Cocconut oil, butter, ground beef, dark choclate are some examples of saturatted fatty acid containing food
Good question! If the stock is a light golden color, it's ok. If the stock is a dark yellow or brown, don't use. This would be if you are using turkey or chicken broth. If you are working with beef stock, a tan color is ok. If it is a light brown, that's ok as well. If the beef broth is dark brown or a very oddly colored black don't use. Beef broth is darker then turkey or chicken stock.
Acidulants are large things which come from the dark orange stigmas of crocus flowers. Pie is a common acidulant as well as corn, cheese and beef.
beef curry or curried beef
Below is a list of people 50 Cent had or still has beef with..... Ja Rule(has beef with) Murder Inc Records(has beef with) Black Child(has beef with) Caddillac Tah(has beef with) Irv Gotti(has beef with) Big Pun(had beef with) Fat Joe(has beef with) DMX(had beef with) Jadakiss(had beef with) Styles P.(had beef with) Sheek Louch(had beef with) Ricky Rozay(has beef with) Gunplay(has beef with) Ace Hood(has beef with) DJ Khaled(has beef with) Game(has beef with) Yukmouth(had beef with) Young Buck(has beef with) Lil Wayne(had beef with) Birdman(had beef with) T.I.(had beef with) Diddy(had beef with) Jay-Z(had beef with) Beyonce(had beef with) Cassidy(had beef with) Benzino(has beef with) Nas(had beef with) Sticky Fingaz(had beef with) Fredro Starr(had beef with) Cam'ron(had beef with) Fabolous(has beef with) Z-Ro(had beef with) Trae(had beef with) Scarface(had beef with) Wu Tang Clan(had beef with) Shyne(had beef with) Saigon(had beef with) Olivia(had beef with) Mariah Carey(had beef with)
You can add a wonderful natural flavor to beef soup by first glazing the beef tips in the soup pot. Place the beef tips in a pot, but don't add any oil, water, or anything but the beef. Let it cook on high heat while the natural juices of the meat cook out. Then let the beef cook, stirring, until the beef is beginning to brown and a dark brown glaze has formed in the bottom of the pot. It may look as if it's burning, but it isn't. After the bottom of the pot is very brown, add hot water. This will immediately turn the stock into a rich, dark brown stock, giving it a wonderful seasoned flavor and color.To season dishes with seasonings and flavorings, you can add bay leaf to beef soup, saffron to rice, oregano to tomato-based dishes and sauteed onions to many types of dishes.