Beef and Veal

The tenderloin of beef tapers at one end. From the main part of the tenderloin, one gets filet mignon, but as the cut tapers down the tenderloin is too small to get nice steaks from (even though it is the same tender, relatively lean cut of beef). Typically this piece is cut into "tips" which are used in stews, stir fries, brochettes or various other applications. Like the filets, the cut takes well to quick, dry heat methods of cooking (grilling, broiling, and sautees).

Corned beef must be put in an oven temperature of minimum 325 degrees Fahrenheit. The oven can be altered to a different temperature. The resulting internal temperature of the corned beef must be 160 degrees Fahrenheit no matter the oven temperature you choose.

Raw meats do not last long in the refrigerator. Meats that are not going to be eaten in a few days should be frozen and not stored in the refrigerator.Place raw meats in freezer bags or paper or an airtight container.Then freeze them for up to 2 years.

it actually depends on which hamburger you eat and wat it has on it

Depends on the breed. Some breeds, like the Chianina, are over 6 feet in height and 8 or 9 in length. Smaller beef breeds like Dexters, only reach a height of 3 to 4 feet and a length of only 5 feet.

To keep beef in the freezer effectively, wrap it tightly in plastic wrap, aluminum foil, or freezer paper to prevent freezer burn. Alternatively, use vacuum-sealed bags for optimal preservation. Label the packaging with the date to track freshness, and store the beef at 0°F (-18°C) or lower for best quality. Avoid storing beef in its original store packaging, as it may not provide adequate protection in the freezer.

It depends on your location, the breed, it's size, health and what it looks like. In the US, particularly in the west black cows (especially black Angus do to marketing) sell for more even if they are not as a cow of another color. The hormone free, organic, and grass raised/finished market(s) will have higher price per pound but that is because it can cost more to raise the cow to its finished weight.
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There are more than two. You can bake, broil, braise, saute, stew, grill, roast, steam, cure or boil meat. I guess these break down into wet methods and dry methods if you group them. That would be two groups of cooking methods.

After you Brown your Beef then transfer it into either a large stock pot or a slow cooker then cook over Low heat for about 8 to 10hrs with your Potatoes and Carrots add any other tender vegetables( Cabbage, Corn,Green Beans NOT Canned Green Beans about 1-2hrs before serving. If you are going to use canned Green Beans i do suggest you rinse them first before adding them to the pot,Doing so will get some of the bitterness out that can take over your soup taste. Hope this Helps

Taking an IQ test i see? I'll tell u cos im NICE. It's Yes because all the letters are in avalanch. Bit of an easy one there

That, of course, depends on how big you want the burgers to be.

It's possible that neither is in meat loaf. It can be made with any ground meat (or soy blend, if you're a vegetarian). Using pork and/or veal will change the flavor but they aren't necessary.

Whole Foods and many other fresh market type grocery stores may offer veal. Local meat markets may carry it or have it ordered upon request.

Veal is still considered a specialty meat, and is rather expensive so many small retailers can not afford to keep it on hand because of the possibility of loss. If you approach your meat department at your local market where veal is not offered they will usually do their best to get it for you.

I a microwave heat them for 15 seconds if that doesn't help do it again never more than 15

Most southern French red wines are fantastic with meaty beef burgers and are recommended.

A nice Gigondas or Vacqueyras from the Southern Rhone area is a very good bet. Or a peppery Zinfandel, which compliments the meal very nicely.

Languedoc, Spanish Navara or Greek rich red wines are also a great pairing for meaty beef burgers.

A beef stew is "un ragout de boeuf" in French.

There are many ways to cook beef stroganoff, and depending on which recipes you use, the ingredients varies. The only main ingredient that is consistent is the use of beef and egg noodles.

Potentially hazardous food should not be left unrefrigerated for more than 2 hours. Make that one if the ambient temperature is very warm. At that point, it should be refrigerated or re-heated.

Till they are done on the INSIDE, close to 1/2 hour or more, depending on thickness. The thicker the meat, the longer it takes to cook. Cut into one, and if it's gray , it's probably done. Another View: Ribs tend to take a while to cook. To shorten grilling time, boil ribs on your range until they turn gray; at least 30 minutes. Then marinate if desired, and grill them, brushing frequently with marinade as they cook. They're done when they are fork-tender.

Corned beef is form the brisket of the cow which is the lower stomach it is usually made in Germany.

Where it is made will depend on your location. The U.S. will not import beef from Europe. The U.S. has it's own corned beef processors.

Irish soda bread and iced cold beer make the perfect meal!

Since you have properly spelled the term "beef curtains" in your question, it is not necessary to answer how to properly spell it. It should be pointed out, however, that beef curtains are a derogatory term for the female labium.

Just about, since most of our beef does, in fact, come from the hind quarters of cattle. But ground beef also comes from the other muscle parts of the carcass that are not suitable for roasts or steaks because of the lack of quality, and thus is ground up.