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Beef and Veal
Beef, being the third most popular meat that is consumed worldwide, is the meat from cattle of classes ranging from cull dairy cows to beef steers/heifers. Veal, on the other hand, is meat from primarily dairy bull calves that have no use in the dairy operation, and is considered a delicacy by many.
Asked in Soups and Stews, Beef and Veal, Serving Sizes
Does beef stock have beef in it?
Yes, as does gravy and other things similar to it. If you wish to stay completely clear of meat you may wish to check the ingredients of products that are meat flavoured(although these don't always contain meat) and sometimes even fizzy drinks such as 7up as they can contain gelatine. ...
How long does raw ground beef stay fresh in the refrigerator?
Three (3) days is considered a maximum time to keep raw ground beef. It really should be used within a day or two of purchase. Freeze it immediately if it will not be used by then. Note that freezing old ground beef will not make it better. It should also be safe as long as the date on the package hasn't expired. ...
Asked in Meat, Beef and Veal
What is another name for veal cutlets?
They don't have another name, per se...however, breaded veal cutlets are often referred to as Cotoletta (an Italian name, meaning "little rib"). The most common dish that is prepared, using breaded veal cutlets is Veal Parmesan, in which the fried cutlets are topped with a marinara sauce and Parmesan cheese. ...
How long to cook a hip of beef?
A hip of beef is usually a very large cut of meat. Over 50 pounds. If that's what you mean see related links for a long discussion on the method and variations in cooking such a large cut. ...
Asked in Beef and Veal
How much does a porterhouse steak cost per pound?
It depends on your area of the country and its market conditions. Meat as well as other foods is subject to many geographical factors as well as the quality of the animal it came from. Porterhouse steak is one of the more desired cut of the cow and would command a higher price per pound than a less desired cut like the chuck or brisket. ...
Asked in Chemistry, Soups and Stews, Beef and Veal
What is a homogeneous mixture Brine beef stew sand and water soil or raisin bread?
Brine is homogeneous. Beef stew, sand and water, soil and raisin bread are all heterogeneous. ...
Asked in McDonald's, Beef and Veal
What are the ingredients to a McDonald's M burger?
Every McDonalds burger has 100% pure beef along with it's foundation ingredients: mustard, ketchup, onion, and pickle. ...
Asked in Cows and Cattle, Beef and Veal
How are beef cows slaughtered?
Slaughtering methods may vary between each slaughterhouse, this is the method of most slaughterhouses. The cattle are brought in from farms, feedlots, or ranches by trucks. They are held in holding pens were they are given a preslaughter inspection. Animals will then enter (one by one) into a small enclosed area (out of sight of other animals). Where they will then be rendered insensible (unconsious) by stunning. Animals are then taken to the assembly line, hanging by hind feet were the main artery...
Asked in Nutella, Beef and Veal
What is ground round?
Ground round was a term used years ago referring to the leanest ground beef. The hind leg in beef is called the round (Top round, bottom round, eye of round and sirloin tip). Today if you were to read a recipe asking for ground round it does not mean you actually have a butcher ground a round roast, it just means that you need 4%-7% fat ground beef. Likewise ground sirloin would be 10%-15% fat and ground chuck would be 20%...
Asked in Basketball, Beef and Veal
What is beef in basketball?
The shooting technique you're supposed to follow. Each letter in BEEF stands for something: B: Balance- you have to go straight up when shooting E: Eyes: the ball will go where your eyes go E: Elbow-your elbow dictates how smooth and straight the shot is F: Follow-through-increases your chance of making the shot by 10%... ...
Asked in Food & Cooking, Beef and Veal
Can you eat steak that went off yest?
Depends on what you mean by went off.... If you mean the meat looks and smells bad then the answer has to be an emphatic NO!! But if you mean the meat passed its use by date yesterday then while technically you shouldn't eat it I rely on my own senses to judge the quality of what in front of me. I am old enough to remember a time before both use by dates and before everyone had a refigerator when meat...
Asked in Beef and Veal
Why do they say that veal is prepared harshly?
Because the calf is raised and slaughtered at a young age for that tender meat. In addition to slaughtering at a young age (anywhere from several days old to 35 weeks old), the calves are kept in isolation from other cattle. Generally, they are kept in small crates where their heads are kept in place between metal bars. This restricts their movement and does not allow connective tissues to grow which would make the meat tough. The UK banned veal crates in...