Steak

oh, hey!im Cidney in the 7th grade andims in computer class rite now.... and...... the answer is..... i dont know! BYEEE!!!!

White, inside and out. If doctored and barbecue and such or cooked longer it can be red, brown, or blackened

Yes. It has fats in the form of lipids, proteins and blood, so it could be called a mixture.

the key is to grill as little as possible,

the rarer the tuna, the better it will taste

i usually salt & pepper tuna, rub a little olive oil on tuna,

right before you grill, soak some oil on a paper towel and rub it on the grill grates with your tongs,

They get killed and butchered.

Cows rarely become steaks, normally young steers and heifers become steaks, depending on age and weight these animals may go to a wheat field in Kansas or a grass pasture in Texas. After a few months and a few trips across country these animals then may go to a feedlot. After the animal reaches a certain weight these animals then go to slaughter house after which they become steaks.

Depends on what you want to cook. Here's an example on grilling Marinated Flank Steak:

The ingredients for this recipe mainly include juice of a lemon, ½ cup soy sauce, ¼ cup dry wine, three tablespoons vegetable oil, two tablespoons Worcestershire sauce, a large garlic and a pound of flank steak. Added to that, you need ½ teaspoon of pepper, a teaspoon of chopped onions and ½ teaspoon of celery seed.

Now combine all the ingredients together in a large bowl except the meat. Start mixing them well. Place the meat in the bowl. Refrigerate the bowl for a period of 2 to 3 hours. Preheat the grill and place the grill on direct heat. Start cooking each side of the grill for 6-8 minutes. Serve once its ready to be served.

Happy to help you.

It depends on how it got unfrozen. If you thawed it in the refrigerator you should be able to freeze it again and be fine, but if it was left sitting out, you could be at risk for food poisoning and it is best to just throw it away.

It's steak flavored soy or textured vegetable protein that tastes and looks like a steak but it doesn't come from animal at all. There is also a product called 'Meingin' (also called 'Seitan' - pronounced 'Say Tan') which is made from wheat protein.

Both the Delmonico and the Rib-eye is the same cut of meat except the rib-eye is thicker, usually 7/8 to 1 inch thick, usually served at the evening (supper) meal. The Delmonico would be 1/2 to 3/4 inch thick an served for a lighter (lunch) meal.

The meal of Steak frites consists of steak and chips (fries in America). The term originated in France. It is a very popular dish served throughout Europe.

A New York strip steak is not the same as a sirloin cut. They do however both come from the loin area of the cow. The difference is that the strip steak comes from a more tender part of the loin.

Usually people prefer steak when it is pink in the middle but steak is NEVER ready when it is blue/purple inside. You can also have meat when it is brownish in the inside.

A dry red wine is generally best with a nice cut of beef. Cabernet Sauvignon is my favorite choice, but a merlot or even a nice, spicy Zinfandel go very well too. In the end, it's all about your own personal taste. You have to try a lot of wines--with food--to figure out what you like best. Keep notes on what you try so you'll know what you liked and how much it cost. And don't be surprised if your tastes change over time. As you try more wines, you may find you like now what you didn't like in the beginning.

cooked turkey

The sweetness of pineapple counteracts the salt in gammon.

Also there is a chemical in pineapple that acts to tenderise the meat.

th coke breaks down the food making flabby

The red meat cuts that Omaha Steaks sells, according to their website, are all grain-fed beef, not grass-fed. This means that the beef cattle raised to be slaughtered and have their carcass cuts sold through this company have been raised in feedlots--which are always out in the open or "outside" as some of you may call it--fed a 85% grain-based ration for several months before being shipped to slaughter.

*Note that these animals in those feedlots have been on pasture and a forage-based ration from birth up to the point they enter the feedlot. This means they have been raise as such for at least a year before being confined to a feedlot to be finished on grain.

Yes. It is safe, but it could get the dog sick. Make sure that if you have a miniature dog to take out the large bones in steak unless you have bought the steak without bones. The bigger dogs can handle the bones but if they do choke, they will most likely cough up or vomit up the bones.

either a garlic mash potatoes or a steamed vegetable with a home made cheese sauce

the minerals that a chicken has is iron, cholesterol and proteins

The trick to making a great tasting steak is knowing how people like it cooked (medium, medium rare, well done, etc.) and knowing the types of flavour you or other people may enjoy. If you yourself hate seeing the blood or redness then you would like it well done, typically in restaurants they ask you. Also, try maranading your steak over night in whatever you like best! The choice is up to you :)

There are complex chemical reactions that occur when a high enough heat meets the proteins in the steak. Hence, the browning; it's called Malliard's reaction, or something similar.

Yes. Lipids is a scientific term for fat, and there is absolutely no doubt about it that steak does contain fat in it.

1 = One: 16 oz = 16 ounces. 16 ounces = 1 pound (weight) :-)