Beef and Veal

No, us beef imports from China was suspended in 2003

You can keep it a very long time, just make sure there is no air in the bag. if you start to see frost forming in the bag, that means you need to get ready to eat it so make sure you seal it very well.

Hamburgers, patties made from ground beef, are eaten around the world in almost every nation on the Earth. India, which worships the cow, probably does not eat very many hamburgers, but, almost every other country on the planet Earth eats hamburgers, once in a while.

Just a few days if kept in the frige. If left out at room temp then refrigerated it will be less than that. Keep raw meats cold at all times.

Peeling potatoes while they are boiling is not recommended as you could be burned by the hot water and/or hot potatoes.

As for peeling potatoes before you boil them, it is not necessary. You can boil them first, cool them, and then peel them. It is easier to peel the potatoes after they have been boiled.

A lot of our beef comes from home. It is too expensive and too ineffective to import beef from abroad. Though, for specialty meats we get beef/pork from primarily parts of Asia such as Japan.

I did hear we get a lot of our meats from Mexico too.

Beef is the meat taken from cattle. An ox is a bovine that has been trained to work or be a draft animal. Beef can (and often does) come from oxen that have worn out their time under the yoke.

'le veau' (masc.) is translated 'the calf' when speaking of the young of the cow, and 'veal' when speaking of its meat.

in 2001 the European Union (21.5 percent), China (18.7 percent), Mexico (13.9 percent), and Japan (13.4 percent) were the leading U.S. export markets.

DO NOT COOK FROM FROZEN!!!!!!!!!!!!!!! Let them defrost. You are just asking for food poisoning if you try it. I personally fry steaks on super hot heat to seal the meat. I like them nice and rare inside so I cook them really hot so the outside is cooked properly and the inside is nice and pink. Do it for about 3 minutes or so on each side. If you prefer it a little less bloody then turn the heat down to about halfway, and do 'em for about 4-5 minutes or so on each side. You can tell if they are well done by sticking a fork in and seeing if the juices run clear. Before I cook a steak, I like to tenderize them with a tenderizer (like a small hammer with little points on it). Makes them a little less tough if they are a cheaper cut and helps me get out my frustrations for the week!

It depends on the type of the steak and its thickness, but in general the optimum temperature for grilling an average piece of steak is 450-500 degrees Fahrenheit. If you prefer the steak to be grilled slowly, aim for lower temperature.

- Aberdeen Angus (Black Angus and Red Angus)

- Hereford

- Shorthorn

- Charolais

- Limousin

- Simmental

- Pinzgauer

- Gelbvieh

- Texas Longhorn

- Scottish Highland

- Dexter

- Welsh Black

- Braunvieh

- British White

- Speckle Park

- Hays Converter

- Beef Freisian

- Brangus

- Red Brangus

- Santa Gertrudis

- Santa Cruz

- Beefmaster

- Droughtmaster

- Senepol

- Maine Anjou

- Blonde d'Aquitaine

- Luing

- Brahman

- Tarentaise

- Waygu

- Nellore

- Braford

- Bramousin

- Bralers

- Salers

- Galoway

- Belted Galloway

- Simbrah

- Marchigiana

- Chianina

- Piedmontese

- Belgian Blue

- Aubrac

- American

- Barzona

- Beefalo

- Bonsmara

- Ranger

- RX3

- Romagnola

- Red Poll

- South Devon

- Devon

- English Longhorn

- Indu-Brazil

- Amerifax

- Ankina

- Ankole-Watusi

- Ankole

- Watusi

- Charbray

- Lincoln Red

- Chiangus

- White Park

- Red Danish

- Sussex

There are many more in the website added below.

Unfortunately not, I'm afraid. A can of Corn Beef hash is loaded, and I mean ABSOLUTELY LOADED with fat and calories. One can of corn beef hash holds the equivalent of approximately 120% of your daily value of Saturated fat, and around 700 calories.

Luckily, it has a very small amount of carbs, making it ideal for Atkins followers.

One 16-ounce porterhouse steak has 1,182 calories and 78 grams of fat. One porterhouse of this size also provides 112 grams of protein.

Texas-Style BBQ Beef Ribs

Prep: 10 minutes

Cook: 2? hours

Servings: Serves 6-8

2 racks of beef back ribs (7 ribs per rack)

2 Tbsp. black pepper

1 Tbsp. ground oregano

1 Tbsp. paprika

2 tsp. celery salt

1/2 tsp. ground cayenne pepper

Combine all spices. Rub over surface of ribs to coat well.

Preheat oven to 300?F.

Place ribs on a rack in a roasting pan. Add 1/2-inch of water to

bottom of pan. Cover pan with foil and tightly seal edges.

Bake at 300?F for 2 hours.

Remove ribs from pan and place on grill over medium coals for 15

minutes. Serve with your favorite barbecue sauce.

Cut between ribs to serve.

no it would be uncooked and really cold. also cook one at a time and it just might cook faster!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

no unless you were thinking about scary things while eating it, or you had a unlucky thing that day, so if its that reason, No.

Wrap it plastic wrap or put it in a sealable freezer-safe container and place it in the freezer.

I like to use an iron skillet and that's my first choice but if you don't have an iron skillet, use anything BUT the teflon/non-stick kind. If you've used the iron skillet before and it's been seasoned like it's supposed to be, it will already have a coating of oil on it, but I like to take a paper towel and wipe the inside bottom of the skillet with some more oil, usually vegetable, not olive oil. Just lightly coat the pan. Then, I season my steak with a little salt, small amount of granulated garlic and some pepper, I also smear a little butter across the meat, on the side that goes in first. I use the amount and type of spices to allow the meat flavor to come through. In other words, the meat isn't smothered in too many different spices, but season t ito your taste. Then get your iron skillet very hot. You can test it by dropping a single drop of water on the skillet and if it boils away really fast, the skillet is ready. You will not be adding any additional oil. Just take your steak and place it in the hot skillet and the heat will sear the meat and seal in the juices. You can peak under that steak but leave it long enough to brown. The time depends on the thickness of the meat. Once the meat is browned and you will learn from experience how long this takes, flip it over and do the other side. If you've cooked one side too much, don't cook the other side as long. Also, if it's a steak that has a rim of fat around the edges, such as ribeye steaks, score (cut) through the fat about every 3 or 4 inches to prevent the steak from curling up as the fat shrinks and cooks down.

it takes 10...trust me...it tastes really good when it has an extra kick of beef bouillon...[= Cans come in different sizes. A small can of condensed (aka concentrated) broth is about 12 ounces (1.5 cups). To make 12 ounces of condensed broth, dissolve 3 bouillion cubes in 1.5 cups of boiling water.

The first dollar menu at Burger King was invented in 1944. There were only 4 items on the menu--a double cheeseburger, small fries, a small soda, and a Jr. Whopper. It was invented during World War 2 as a cheap way to get fast food.

Yes, it freezes and keeps that way very well.