Beef and Veal

A great cut of beef (steak or roast) consists of the following qualities:

- lots of creamy white fat. This indicates the animal was in healthy, fat condition.

- A reasonable amount of intra-muscular fat. (white flecks within the muscle itself)

- A light red or pink colour. A dark red or black colour indicates stress at the time of slaughter.

- Fine grains of muscle within the meat.

It approximately takes about 6-7 weeks to leave the system.

Argentina
Argentina

Reliable, trustworthy and hygienic.

It is essential that barbecue ribs are cooked properly. The ideal temperature would be between 140 degrees and 225 degrees. If cooked under the said temperature, it is possible to get food poisoning and/or other serious effects.

Well I know McDonalds does and I think Burger King does too because they use the same meat.

hope that helps!!

much much love Chloe

Corned beef is a style of beef that is cured by salt - so it's flavor and texture is distinctly salty. Brine is the solution used for corned beef nowadays, along with different kinds of seasoning.

First you go to the nearest McDonald and wait in line. When it is your turn, say the menu number for what you want. Then you pay the clerk and wait near the counter. When they call your name, pick up your food and enjoy.

1 kilo is equivalent to about 2 1/4 pounds

so, 1 kg of beef is about 2 1/4 pounds of beef.

I simplify my cooking proportions by rounding it out (to make my life easier...)

1 pound is about 1/2 kilo. This is close enough for a good estimate.

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.

Beef may be refrigerated seven to fourteen days depending on the size of the piece in question. The larger the piece the longer it will keep.

How long can a raw 1 pound steak stay in refrigerator before it has to be cooked?

The brisket is equivalent to the chest on a human. It is on the front part of the cow, in front of the forelegs to a third of the way up the neck. It is not the loose skin hanging from the neck, rather the brisket is where what is called the dewlap starts. When felt it will feel like a partly deflated volleyball. It almost shows a rounded shape.

Holstein is a type of Beef. Holstein cattle traditionally will have a lower fat to lean ratio and the muscle will retain less moisture, making it a little tuffer than traditional feeder cattle.

Holstein cattle are a breed of cattle typically used in the dairy business for their large milk production. They are the ones with the familiar black and white splotched look.

If the family consumes 1 2/3 pounds per day, then it will last 149.7 days, or about 6 months.

You really cant answer that question it all depend on how big the slabs are and how hungry the people are

Starting at the neck: Neck, Blade(both are chuck), and the arm & shoulder. Below the neck: Foreshank, and brisket The first part of the back: (top)rib, (bottom)plate Middle back: (top)short loin, (bottom)Flank Twards the butt: (top)sirlion, (bottom)tip Then there is the butt: that includes the rump, rounds, tip, and hindshank.

Corned beef comes in various sized tins, the weights are stated on the labels.

China
The beef McDonald's serves in its restaurants in the United States is primarily raised in the US, supplemented by some beef imported from New Zealand and Australia. Not enough of the lean, grass-fed beef that McDonald's needs to meet its standards for leanness is available domestically.

the popular is 13 RMB(about $2),the bigger one is 24 RMB( about $3.8)

Chicken, it has more flayour and better taste than beef, and is very tender.

I would think that any air-tight, thick plasticcontainer would do for freezing lobster and any other seafood. I've heard that fresh fish do well totally emersed in water in freezer bags, so water will freeze around the fish (not easy to do, but I've done it with success). Remember that all fresh food has more flavor than frozen, although my ex made the most delicious corn chowder from frozen fresh-picked (IMPORTANT) corn from our garden, of course removing the fresh kernels from the cob. (Experts say that corn when picked immediately changes it's sugar to starch, so boil it or freeze it immediately.) For lobster, my guess would be to observe two vital things: no air inside the container; thick-walled container or freezer bag.

NO. Kosher beef has to be killed a certain way and blessed by a rabbi. It is significantly more expensive than normal beef

I have never in my life or apparently in my gramma's born in the 20's heard pork or beef bones were bad only Chicken and other bird bones as they can splinter easily. I'm not a vet though.

Paul

Traditionally, hamburger meat is ground beef. However the fast-food industry has come under suspicion of adding other meats and highly processed substances to hamburger meat.

depends on the amount of salt and the tiome until you cook it,a small amount just before you put on the grill give the flavors a chance to come out,to much or letting salt sit for a while will extract the moisture all by it self.sprinkle on some salt and throw on the fire fast,and you will see the big difference.