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Home > Art, Film & Photography > Cuts of Beef: T-Bone Steak, Filet Mignon, Spare Ribs, Brisket, Tri-Tip, Standing Rib Roast, Hanger Steak, Delmonico Steak, Chuck Steak
Cuts of Beef: T-Bone Steak, Filet Mignon, Spare Ribs, Brisket, Tri-Tip, Standing Rib Roast, Hanger Steak, Delmonico Steak, Chuck Steak

Cuts of Beef: T-Bone Steak, Filet Mignon, Spare Ribs, Brisket, Tri-Tip, Standing Rib Roast, Hanger Steak, Delmonico Steak, Chuck Steak


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About the Book

Purchase includes free access to book updates online and a free trial membership in the publisher's book club where you can select from more than a million books without charge. Chapters: T-Bone Steak, Filet Mignon, Spare Ribs, Brisket, Tri-Tip, Standing Rib Roast, Hanger Steak, Delmonico Steak, Chuck Steak, Skirt Steak, Flat Iron Steak, Popeseye Steak, Rib Eye Steak, Round Steak, Rump Cover, Flank Steak, Beef Tenderloin, Oxtail, Entrecte, Short Ribs, Sirloin Steak, Chateaubriand Steak, Cube Steak, Strip Steak, Silverside, Ranch Steak, Flap Steak, Rib Steak, Top Sirloin Cap Steak, Short Loin, Top Sirloin, Beef Clod, Blade Steak, Beef Shank, 7-Bone Roast, Sobrebarriga, Tournedos, Plate Steak. Excerpt: Beef The 7-bone roast or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7," which gives the steak its name. The steak differs from the 7-Bone Roast only in thickness. 7-Bone steaks are cut 1/2- to 3/4-inch thick. Like most of the chuck, the 7-Bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking at a low heat. A hyperlinked version of this chapter is at The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle . This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles. Beef clod can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef clod is to cook it with moist heat or braising. Long slow smoking also provides acceptable results. It is often served in institutional cafeterias due to its low price and the fact that it is easily mass cooked in dishes such as soups, lasagna, and gruel . Websites (URLs online) A hyperlinked version of this chapter is at The beef shank is the shank (or leg) portion of a steer or heifer . Due to the c...


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Product Details
  • ISBN-13: 9781155698175
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • Sub Title: T-Bone Steak, Filet Mignon, Spare Ribs, Brisket, Tri-Tip, Standing Rib Roast, Hanger Steak, Delmonico Steak, Chuck Steak
  • Width: 229 mm
  • ISBN-10: 1155698177
  • Publisher Date: 06 May 2010
  • Binding: Paperback
  • Spine Width: 6 mm
  • Weight: 154 gr


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