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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.
1,637 Questions
Do frozen hamburger patties have preservatives?
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.
When does Trader Joe's's close?
9am-9pm. Some locations may choose to open at 8am or close at 10pm, but most stick to 9-9.
Is it okay if a dog eats a hamburger?
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.
What way should a prime rib roast be carved?
Use a long, thin, sharp knife. Sharpen you Carving Knife, if necessary using either a sharpening rod or stone.
Steel Sharpening Rod - To use a Steel Sharpening Rod or Steel, pull the edge down and across the rod, holding the carving knife at a 22-degree angle. Do this anywhere from 5 to 10 times.
Sharpening Stone (whetstones) - To use a Sharpening Stone (whetstones), hold the carving knife at a 10 to 15-degree angle to the stone. Push back and forth in smooth, steady strokes
(1) Place the cooked prime rib on a large Meat Cutting Board with a well at one end to hold the juice. Remove the cooking twine that is tied around the roast.
(2) Use carving fork to hold roast in place. Turn the platter to where the rib bones are on your left, if you are right-handed, and on your right if you use your left hand to carve.
(3) Using your sharp carving knife, make one cut to slice off the chine or feather bones (the large-end bones) to sever meat from bones in one piece. Note: Save the bones for nibbling on later or for making delicious soup.
(4) Set roast cut-side down. Slice the meat across the grain into whatever thickness you prefer.
What do you do if you eat raw beef?
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.
What advantages do chicken have over beef?
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
Can you freeze homemade beef jerky?
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).
What is the difference between sirloin and top sirloin?
The only difference is the location on the animal. On a cow for example, the top sirloin is a slightly higher cut on the beast than the bottom sirloin. The generic term "sirloin" is another sirloin cut that is just above the tenderloin.
No one sirloin is better than the other, however, the top sirloin is slightly more tender, as it is located in an area where the muscle is not given any exposure and thus the meat is slightly more tender then, say, the shank (legs).
Most people think "top" sirloin means its of better quality, but this is a myth. It all depends on how you cook the meat, and how tender you desire the meat to be. For the most tender cut from the sirloin section, choose the top sirloin. For the most tender cut on the whole animal, choose tenderloin (for obvious reasons.)
What is bully beef in World War 1?
soldiers ate it mostly. Bully beef was just meat in a can:corned beef
Where can you purchase prime rib burgers from Granger Beef?
Granger brand frozen Prime Rib Burgers are sold seasonally, i.e. during the Spring and Summer months in North America, at Aldi Grocery Stores. Not all Aldi stores will have them so you may need to visit more than location, but they are of course worth the effort because they are uniquely delicious and especially wonderful broiled over a wood or charcoal fire.
Is corned beef still pink after cooking?
Saltpeter [potassium nitrate] is added to the pickling brine. The nitrate forms a stable red-colored complex with hemoglobin. Without the saltpeter the meat would be brown.
Where does the US import beef from?
The top five countries from which the United States imported red meat are: Australia, Canada, New Zealand, Denmark, and Argentina
Distillers grain in beef cattle?
Why not? It's a cheaper source of feed for cattle than grain itself. All distillers grain is the left over stuff that was not needed after the grain was distilled. It's a good source of feed for cattle.
You need to figure out how much steak per person (15 ounces/ 4 people = 3.75 ounces/person) then multiply 3.75 * 10 people = 37.5 ounces if you need pounds then divide it by 16 to get the number of pounds.
What is the best cut of meat for a pot roast?
- Shanks
- Shoulder
- Round
- Rump
(the cheaper, slightly fatty cuts)
What is the Price of a veal cutlet?
The price of a veal cutlet can range from $2.00 - $3.50 each depending on the portion size and what part of the animal is used.
The first restaurant was opened in Miami, Florida in 1954 by James McLamore and David Edgerton, and has since used several variations of franchising to expand its operations. Burger King Holdings Corporation is the parent company of Burger King; in the United States it operates under the Burger King Brands title while internationally it operates under the Burger King Corporation banner.
Yes, it is possible to eat raw veal. No, it is not recommended. Unless the surface of the meat is heated to about 160 F or 70 C, it does not kill all the pathogenic bacteria which may have collected on the surface during processing.
How long will beef chuck stay fresh in the refrigerator?
Whether this food is cooked or raw it will only last a few days in the refrigerator.This food will keep for about 5 days in the refrigerator. Place the food in an air tight container for best results. It can later be transferred to the freezer for longer storage.
How many calories in one pound of rump roast?
Calories in rump steak In rump steak cooked by overhead grilling or oven grilling there are:
- 49 calories in 1 oz or 28g, or a 1 oz or 28g slice, of rump steak (lean only)
- 171 calories in a small size steak, 3 and a ½ ounce, or 100g, of rump steak (lean only)
- 196 calories in a small size 4 ounce, or 114g, rump steak (lean only)
- 294 calories in a medium size 6 ounce, or 171g, rump steak (lean only)
- 392 calories in a large size 8 ounce, or 227g, rump steak (lean only)
- 784 calories in a very large size 16 ounce (1 lb) or 454g rump steak (lean only)
- 171 calories in 3 and a ½ ounce, or 100g, of sliced or chopped round or rump (lean only).
For the calories in salad and vegetables or fruits that are served with steak, here is a free vegetable/ salad chart, and here is a free fruit a calorie chart, that you can use as daily guides for either weight loss or weight maintenance.
