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The meat industry strives to produce meat with standardized and guaranteed tenderness, since these characteristics are sought for by the consumers. [4] For that purpose a number of objective tests of tenderness have been developed, gauging meat resistance to shear force, most commonly used being Slice Shear Force test [5] and Warner–Bratzler Shear Force test.
During Vilhjalmur Stefansson's Arctic expedition in 1913, George H. Wilkins sampled cooked wolf meat and commented that it was "fine eating" and noted a resemblance to chicken. [109] There have been reports of parasites in the meat. [110] Wolf meat is considered haram under Islamic dietary laws (Sahih Muslim, no: 1934) [111]
The wolf must give chase and gain on its fleeing prey, slow it down by biting through thick hair and hide, and then disable it enough to begin feeding. [4] After chasing and then confronting a large prey animal, the wolf makes use of its 6 cm (2 + 1 ⁄ 2 in) fangs and its powerful masseter muscles to deliver a bite force of 28 kg/cm 2 (400 lbf/in 2), which is capable of breaking open the ...
For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...
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A shoulder tender [6] [7] also called beef shoulder petite tender, [8] beef shoulder tender petite roast, [9] bistro filet, rat or teres major steak [6] [7] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck).
In medieval fortification, a trou de loup (French for "wolf hole"; plural trous de loup, also commonly referred to as a tiger pit in the East) was a type of booby trap or defensive obstacle. Each trou de loup consisted of a conical pit about 2 m (6 ft 7 in) deep and 1.2 to 2 m (3 ft 11 in to 6 ft 7 in) wide at the top.
How to Cook a Wolf was anthologized in full in The Art of Eating (with an introduction by Clifton Fadiman), which was first published in 1954 and remains in print. [7] Five chapters were included in posthumous compilation of Fisher's work called The Measure of Her Powers. [8] In 1988, the now-defunct North Point Press reprinted How to Cook a ...