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Lipids and fatty acids in the bone and in the fat tissues tend to stain the bone brown. Oxidising bleaches may be used to whiten the bone, but if too much is used the perchlorate or hypochlorite damages the bone tissue, leaving it chalky and brittle. Hydrogen peroxide at quite low concentrations, say 1% to 3% replenished every few days, is less ...
A rib steak (known as côte de bœuf 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.
Wolverines are observed finding large bones invisible in deep snow and are specialists at scavenging bones specifically to cache. Wolverine upper molars are rotated 90 degrees inward, which is the identifying dentition characteristic of the family Mustelidae (weasel family), of which the wolverine has the most mass, so they can crack the bones and eat the frozen marrow of large animals.
Tallow, derived from beef waste, is an important raw material in the steel rolling industry, providing lubrication when compressing steel sheets. Meat and bone meal in animal feed was one route for the late-20th century spread of bovine spongiform encephalopathy (mad-cow disease, BSE), which is also fatal to humans. Early in the 21st century ...
Dressed weight (also known as dead weight or carcass weight) refers to the weight of an animal after being partially butchered, removing all the internal organs and often the head as well as inedible (or less desirable) portions of the tail and legs. It includes the bones, cartilage and other body structure still attached after this initial ...
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.
Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". Rib steak from the rib primal of a beef animal, usually with rib bone attached. In some areas, the boned version is called a "rib eye", in others the terms are interchangeable.
Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation. [4] Examples of meat on the bone include T-bone steaks, chops, spare ribs, chicken leg portions and whole chicken. Examples of fish on the bone include unfilleted plaice and some cuts of salmon.