Beef and Veal

1.6 ounces. So a pound of ground beef would make 10 burgers.

Usually about 6 months, when they are between 500-700 pounds.

The Chuck section comes from the shoulder and neck and is one of the economical cuts of beef, but may be tough and fatty, Cook slowly in liquid

Corned beef is derived from cattle (beef), not from pigs (pork).

Also, don't mistake 'corned beef' for 'corn-fed beef'. 'Corned beef' is a brine cured cut of beef, whereas 'corn-fed beef' is cattle that were fed corn as opposed to other grains.

Smithfield produces and sells beef

Hamburger Helper makes it in a box. You can even get it in a generic brand.

1 lb good quality beef steak, trim off the fat and cut into strips approx 1 inch long and ½ wide

2 medium green peppers, deseeded and cut into chunks

1 large onion, sliced and chopped (but don't make too small)

8 oz mushrooms, sliced (add more if you like them)

6 oz cream (double or single is OK)

4 oz Butter for frying

Parsley (optional)

Freshly ground salt and black pepper

In 2 oz melted butter Cook onions and peppers, add more butter, then mushrooms, when cooked put to one side

Fry the steak in batches in the rest of the butter

Add all ingredients back into the pan, then add cream

Serve with boiled rice, sprinkled with the chopped parsley

Serves 4

Steak au poivre is a pepper steak with different doness ( well done, medium done and rare done) served with with spicy pepper sauce.

According to kashrut (the set of laws that govern whether or not food is kosher) and more specifically shechita (the laws governing slaughter), certain types of fat found in cows, goats and sheep and known as chelev are reserved for use during a ritual known as korban when they are burnt on the mizbe'ah (altar). Other fats are known as shuman and are kosher. The gid hanasheh, sciatic nerve, is located in the rear of the animal and is also treif (not kosher).

Removal of chelev and gid hanasheh, a process known as porging, is an extremely tedious and complex task which takes a long time to do right and so is thought to be labour intensive and economically unviable. As chelev exists in far smaller - and easier to remove - amounts in the front of the animal, it is often only this part that is eaten unless the animal has been prepared by a very highly-skilled shochet (slaughterer who is highly trained in kosher slaughter) who is able to remove these parts. If not, the hind end is usually sold on to non-Jewish butchers, manufacturers of non-kosher foods and petfood manufacturers.

Yes, they can. it is not the healthiest though. You should give it to them as a treat.

Beef calves. Beef cows are mature female bovines that have had a calf, and are primarily used in cow-calf production to produce calves that are raised and slaughtered for beef. However, when the beef cow is no longer productive, she gets slaughtered and turned into hamburger and sausages.

no

The first item, corned beef is such a lovely joint, the brisket, does contain a good % of water. Once the corned beef is sliced and/or cut down to whatever your desired cut, you can freeze and keep it in the freezer no longer than 6 months. Consequently, once you thaw whatever kind of pickled brisket, corned beef, pastrami, or Montreal meat is going to weep water to good extent, as a direct result from simply freezing it. If you've got a corned beef & cabbage casserole made, it will keep in the freezer. Just be aware that once this type of meat has been pickled in brine, it now has all of it's pores filled with water. You may have to press moisture from the meat alone, combined with cabbage, it will keep. If this is the case, who knows, the excess moisture may lend itself in some form of a broth. Be very aware of your salt levels, when I cure some meat, like fish for example, the first main ingredients are salt and sugar, then additions that are irrelevant to your question.Please remember though, corned beef is the result of being pickled in a BRINE which is saltwater.

No, corned beef needs to have a long moist cook. If that makes sense

250 calories in liver and onions

It depends on the cut. Why not check out your local supermarket?

Yes pugs can eat beef bones. The only reason why you wouldn't want to give them one is if they have dental or jaw issues. Otherwise, they delight in them!

Beef broth can easily be substituted with chicken broth or vegetable broth. Usually, what is most important is the fact that you add a flavored liquid to whatever you are cooking. While it may subtly affect the taste, the overall quality of the dish will not be compromised.

Tripe- the lining of a cow's stomach that has the hexagonal appearance of honeycomb.

It is the stomach lining of a cow. Or go to wikipedia......

Each serving is about 4 oz. so if you think everyone would only want one serving you'd need 15 pounds.

Raw beef should always be kept below 40 degrees Fahrenheit. If you know you won't be using the beef for 1-2 days or more, freeze it immediately upon your arrival home.

I'm assuming its a small scallop that has been pounded down to a thin medallion. I'm currently attemtping a recipe that calls for "veal Scallops" yet im using veal that has been shapped into a scallop form...a patty. Bet im wrong but its worth a try lol

france

Why did eastern states need beef

yes? If you have money then,yes. I perfer cheeseburgers.^^ no it is technically impossible