Beef and Veal

200 per kilo

In an average cooked veal there are about 229 calories in 3.5 ounces.

It depends on where they live. Some parts of the world practice religions where pork is a forbidden meat, and they eat mostly beef there. Other parts of the world have a lot of pigs and eat mostly pork.

Season with salt & pepper. Preheat at broil or 500 degrees. Move rack as high as possible. Put ribeyes on a baking pan and broil between 4-7 minutes per side, depending on how u like them cooked. Voila! Yummy steaks!

Every 21 days

They were domesticated around 8000 BC, providing resources for meat, milk and leather. Most cattle originated from the Old World, except for the Bison Hybrids. It remains unknown when the date of cooking beef cane into being. As farming evolved some breeds were specifically bred to increase meat yields (Chianina, Charolais), to improve textures (Murray Gray, Angus) dual purpose (Brown Swiss, Shorthorn), triple-purpose (Dexter).

The Chicago Steak company specializes in hand-cut, mid-west raised, USDA Prime beef, the very best steaks money can buy. CSC raises, trims & ages each steak using centuries-old techniques, then vacuum seals each one,locking in the flavor & freshness.

cutt.ly/9kg6Ift

They are very similar, and of course recipes vary. But, Hunan has more ginger and Kung Pao has more garlic. Also, I think Kung Pao has more chiles, because it has always seemed hotter to me, than Hunan. But they are both a soy, sesame, vinegar and sugar base-so they really are similar. Also, sauces aside, Kung Pao generally has vegetables in it, whereas Hunan typically does not.

Seven on each side, Fourteen total

Raw beef will sink in water, however as it cooks it looses weight (mostly water loss) and as it looses weight it becomes lighter therefore it will rise and begin to float.

BAC.

Yes, children can eat rare cooked meat.

So it's tender.

Time to actual spoilage could vary. It should be used within 5 days and could last a week or even longer. But if you don't plan to use it in a couple days, it would be best to freeze it.

Do you mean more energy efficient for the human's digestive system or more energy efficient for business' and corporations to produce?

For a human, eating meat will be more energy efficient. This is because Meat will contain more fats which means more energy. Grains and vegetables are full of crap which the human body cannot fully digest. This means we have to cook or process the hell out of to absorb more of the nutrients plus eat a whole lot more because its less energy dense than the meat.

Corporations try to promote grains as much as possible because they are easy to produce on a mass scale for maximum profit. THAT IS ALL THEY WANT, MAXIMUM PROFIT. They can have fields and fields crammed with corn or wheat making it more space efficient (Try cram hundreds of cows together and you get disease and there is not enough grass on the ground for them to eat so they feed them with....corn - cows aren't designed for this!)

In terms of energy efficiency meat production and processing requires more hands on work from people where grains can be all processed more buy machines alone.

I'm not sure you can. Hamburger patties have things added to them such as seasonings, bread crumbs, and eggs. In order to return hamburger patties to ground beef you would have to remove those things.

Frozen hamburger patties should not contain preservatives. The preservative method being used is freezing. It would not make sense to increase costs by adding chemicals to it. But check the ingredient statement to make sure. You can always contact the processor to verify nothing has been added.

9am-9pm. Some locations may choose to open at 8am or close at 10pm, but most stick to 9-9.

Chihuahuas can eat beef, though it shouldn't be coated with sauce that might contain things like pepper. If it's new to your dog, try giving him/her a very small amount to make sure it doesn't upset his/her stomach. As with all small dogs, give this special treat rarely so your pup doesn't become overweight.

The beef industry provides people with food.

Go to Burger King's website they list their items.

If you mean "constantly" as in "continually eat raw steak without stopping", you'll probably get stomach ache or vomit at some stage.

If you mean "constantly" as in "I always eat my steak raw", there are actually many steak dishes that use raw steak; Steak Tartare or steak carpaccio for example. As long as the steak is very fresh and from a reputable source, there is no reason not to eat steak raw.

First, lets just make both cuts of chicken the same weight and have them be the most "average" cuts possible.

Beef tends to be slightly more fatty then chicken, but is far easier to cook because beef does not have anywhere near the amount of bacteria chicken has and therefor requires less skill to judge "when its done" (aka safe to eat).

In my opinion beef>chicken

Sure you can, but why would you? If you are spending the money for some high end beef, why lessen the quality by freezing it? Despite the fact that most meat companies that ship dry-aged beef freeze their product, freezing does damage the cell structure resulting in additional moisture loss. Faster freezing minimizes the ice crystal size, but still has an adverse effect on the cell walls.

I would rather see you buy locally some fresh beef that has been dry-aged or even better (and much cheaper) do it yourself at home a week or two before you plan to use it. A commercial dry-aging facility is basically a big refrigerator so despite what you may read about dry-aging at home being complicated or even unsafe, it's the same principal as the commercial plants only on a smaller scale. You can find numerous websites on-line that explain how to do it but basically it amounts to letting the meat sit in your fridge for a week or two. It's not rocket science, just natural enzymes doing their job of breaking down the meat proteins.

If you purchase a cut of beef to dry-age, keep in mind that the vacuum packed rib roast the grocery store sells you probably has about a week of wet-aging on it by the time you get it. So another week of dry-aging will be close to optimum, although you can still age it much longer but the law of diminishing returns begin and you get little increase in tenderness while continuing to lose moisture and surface drying (shrinkage).