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Beef Featured News
Horsemeat found in Taco Bell UK beef in latest tests
Ikea pulls horse meat meatballs, to dismay of many on Internet
Horse a hidden ingredient in many European foods
Nestle finds horse meat in beef pasta meals
Suppliers, grocers turning to DNA testing on meat
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What Are the Different Cuts of Beef and How to Cook Them
Here are some of the fattiest cuts of beef with basic nutrition facts based on a serving size of 6 ounces. Flap steak: This cut tends to be quite chewy and fibrous but still tasty. Calories 240; Fat 12g; Saturated Fat 3.8g; Protein 33g; Filet mignon (chateaubriand or tenderloin): The most tender cut of beef and the most expensive. It is prized for its tenderness and flavor.
Beef Definition & Meaning - Merriam-Webster
Synonyms of beef 1 : the flesh of an adult domestic bovine (such as a steer or cow) used as food 2 a : an ox, cow, or bull in a full-grown or nearly full-grown state especially : a steer or cow fattened for food quality Texas beeves a herd of good beef b : a dressed carcass of a beef animal 3 : muscular flesh : brawn 4 plural beefs : complaint
Beef | Definition, Grades, & Facts | Britannica
beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. The fat is smooth, creamy white, and well distributed. In young beef the bones are soft, porous, and red; the less desirable mature beef has hard white bones.
Beef 101: Nutrition Facts and Health Effects
Beef is the meat of cattle ( Bos taurus ). It is categorized as red meat — a term used for the meat of mammals, which contains higher amounts of iron than chicken or fish. Usually eaten as...
A Guide to All the Cuts of Beef - The Spruce Eats
The beef short loin is only about 16 to 18 inches long. It will yield anywhere from 11 to 14 steaks, depending on thickness. The steaks from the short loin are cut starting at the rib end and working toward the rear. The first-cut steaks are club steaks or bone-in strip steaks. The center-cut steaks are T-bones, of which there may be six or seven.
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