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British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. [2] Brisket, primarily used for barbecue, corned beef or pastrami. The foreshank or shank is used primarily for stews and soups; it is not usually served any other way because it is the toughest of ...
t. e. A rib steak (known as côte de boeuf or tomahawk steak in the UK) is a beefsteak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however, in some areas, and outside the US, the terms are often used interchangeably.
Lucy Catalog no. AL 288-1 Common name Lucy Species Australopithecus afarensis Age 3.2 million years Place discovered Afar Depression, Ethiopia Date discovered November 24, 1974 ; 49 years ago (1974-11-24) Discovered by Donald Johanson Maurice Taieb Yves Coppens Tom Gray AL 288-1, commonly known as Lucy or Dinkʼinesh, is a collection of several hundred pieces of fossilized bone comprising 40 ...
Once the ribs are browned, add the beef stock, carrots, celery and green pepper to the pot. Reduce the heat to low, cover and let everything simmer until the meat is tender and easily separates ...
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or ...
Type. Plate cut of beef. 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. In the past it was among several cuts of beef sometimes known as "butcher's steak", because ...
Gallimimus is the largest known ornithomimid; adults were about 6 metres (20 ft) long, 1.9 metres (6 ft 3 in) tall at the hip and weighed about 400–490 kilograms (880–1,080 lb). As evidenced by its relative Ornithomimus, it would have had feathers. The head was small and light with large eyes that faced to the sides.