Beef and Veal

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.

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!