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A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]
Short loin is the American name for a cut of beef that comes from the back of the cattle. [1] It contains part of the spine and includes the top loin and the tenderloin.This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin).
Within the American beef cattle industry, the older term beef (plural beeves) is still used to refer to an animal of either sex. Some Australian, Canadian, New Zealand and British people use the term beast. [11] Cattle bred specifically for milk production are called milking or dairy cattle; [1] a cow kept to provide milk for one family may be ...
Bulls may be used on dairy cows to produce a beef calf. [18] The cattle are naturally polled and may be either black or red. They reach maturity earlier than some other native British breeds such as the Hereford or North Devon. The cattle have a large muscle content and are regarded as medium-sized. In Japan the meat is prized for its marbling ...
Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and ...
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate , which is the upper belly of the animal.
She used beef chuck in her demo, but she's also used top round or top sirloin roast. She suggests that you choose the cut of meat that best fits your budget. The bread, however, is a critical ...
The local stations provide commercial beef producers in their region with bulls of high production potential for use by commercial farmers whose herds are not necessarily registered in the French herd book. [43] The best bulls go to artificial insemination (AI) cooperatives where semen is taken. AI allows the wide distribution of a bulls ...