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Prime Cut is a 1972 American action thriller crime film produced by Joe Wizan, directed by Michael Ritchie from a screenplay written by Robert Dillon, and starring Lee Marvin, who portrays a mob enforcer from the Chicago Irish Mob sent to Kansas to collect a debt from a meatpacker boss played by Gene Hackman.
Prime Cut: Directed by Michael Ritchie. With Lee Marvin, Gene Hackman, Angel Tompkins, Gregory Walcott. A vicious Kansas City slaughterhouse owner and his hick family are having a bloody "beef" with the Chicago crime syndicate over profits from their joint illegal operations.
**Prime cuts of beef** refer to the highest quality and most tender sections of meat obtained from a beef carcass. These cuts are typically well-marbled, meaning they have a good amount of intramuscular fat.
The prime cuts of beef encompass various sections of the cow, including the tenderloin, ribeye, New York strip, T-bone, and Porterhouse steaks. These cuts are known for their tenderness and marbling, which enhances the taste.
Which sections of the meat are considered Prime Cuts? Key sections considered prime cuts include the loin, brisket, rib section, and some parts of the round. These areas provide the most tender and flavorful meat due to high marbling, contributing to taste and texture.
Roger Ebert Chicago Sun-Times Prime Cut is very different from the usual gangster movie; it's put together almost like a comic strip, with all of the good and bad things that implies, and the...
Prime cuts of beef are the pinnacle of quality, boasting abundant marbling and exceptional tenderness. Choice cuts offer a balance of flavor and tenderness. Select cuts, though leaner, may lack the richness and succulence found in the higher grade.
Prime — The highest-quality beef cut, Prime steaks, has have the most intramuscular fat content or marbling, which affects flavor, juiciness, tenderness and texture. Due to these attributes, Prime grade beef has a high market demand.
Once you’ve decided on what cut of meat you want to buy, a whole new problem opens up: beef grades. Do they really matter? And what do they mean, anyway? Here’s the beef on the beef.
Due to their superior quality, prime cuts of beef are best prepared using dry-heat cooking methods such as roasting and grilling. The "USDA Prime" Grade Cuts of meat that have been given a prime grade will be marked with a purple stamp containing the words "USDA Prime" inside a shield.