La Nostra Gastronomia

Total Page：16

File Type：pdf, Size：1020Kb

2020 Nella nostra macelleria puoi trovare e prenotare carni sane e ricercate per le tue Festività Pasquali.... LA NOSTRA GASTRONOMIA I nostri Vasi Limited Edition da abbinare alle nostre Paste di grani antichi e all’uovo: anatra | asino | pastisada de caval | trippa di manzo | coda di bue | coniglio | bolognese | stracotto di pecora | funghi trifolati. ---------------- PRIMI ---------------- Lasagne al forno con ragù di carne alla bolognese e parmigiano Reggiano Tortellini di Valeggio fatti a mano “Re del tortellino” ---------------- SECONDI CRUDI O COTTI ---------------- Arrosto di controfiletto vitello Agnello di razza brogna arrosto Capretto al forno Guancia di manzo brasata Bollito misto In occasione della Pasqua sono disponibili prodotti di Ovino razza Brogna: Agnello, Arrosticini e Pecorino Capretto Bio Coop. Multiforme “Fittà di Soave” ---------------- VERDURE ---------------- Patate di montagna al forno Giardiniera di verdure Pure di patate ---------------- SALSE DI NOSTRA PRODUZIONE ---------------- Insalata russa ---------------- PESCE ---------------- Pesce Selvaggio del Garda in olio Evo Bio: Lavarello, Sarde e Luccio Renga con olio EVO bio Baccala’ alla Vicentina ---------------- DOLCI PASQUALI INFERMENTUM ---------------- Colombella | colombella ai 3 cioccolati e torta delle rose e inoltre.... 2020 LE NOSTRE CARNI PER PASQUA E PASQUETTA Carni nostrane di faraone/polli | galetti e conigli allevati all’aperto Suino brado di razza Mangaliza e maiale “Tranquillo” Il rinomato manzo Femmina Fassone Piemontese L’ esclusiva carne di Scottone Grass Fed Le nostre carni equine di cavallo | asino e puledro Vitello da latte della Lessinia Il pregiato controfiletto di Wagyu Miyazaky A5 La nostra selezione di pregiate carni bovine frollate (gallega/finlandia) 40/60/90 giorni ---------------- LINEA CARNI CRUDE DA GRIGLIARE ---------------- Maiale: costine | pancetta | coppa | salsiccia e luganega Manzo: lombetto | asado | diaframma Diaframma cavallo Galletto ruspante Arrosticini pecora Costolette agnello Uova Bio Garda Egg e della Dolomiti ----------- LINEA CARNI COTTE A BASSA TEMPERATURA----------- da finire alla griglia Maiale: costine | coppa | pancetta Alette e coscette di pollo OGM Free Punta di petto vitello da latte ---------------- LINEA BARBECUE ---------------- Brisket Beef Ribs ---------------- TAGLI PREGIATI SU MISURA ---------------- Fiorentine Ribeye Costate Controfiletto Filetto Controfiletto di wagyu miyazaky a5 fino ad esaurimento In omaggio un vasetto LIMITED EDITION dei nostri sughi fatti in casa!! Consegna a domicilio direttamente a casa tua prenota ora: https://macelleria-online.it/consegna-a-domicilio-verona.

Copy Link

Recommended publications

Milano Tel./Fax +39 02.80506690
A Felice, Ho visto il monumento a Porta Pia, quel grande bersagliere col pennacchio. Dissi a Rutelli di buttarlo via e metterci Felice con l ‘abbacchio. Felice non è un uomo è una poesia di tutti i grandi cuochi lo spauracchio. Perché sto a Roma? Dico a chi mi dice: “perché c’è il Papa, il Colosseo e Felice! ” Felice è un uomo onesto, bravo e giusto e quando morirà (a tutti tocca) ci sarà in Paradiso un gran trambusto. Pure gli angeli perderan la brocca. Cristo lo accoglierà con grande gusto. Lo abbraccerà con l ‘acquolina in bocca e gli dirà, in mezzo a quel presepe “E vai Felì, facce ‘na cacio e pepe! ” Roberto Benigni Omaggio a Felice, che all’età di 15 anni insieme al papà Guido ha dato vita a questo locale che nel 2016 ha compiuto 80 anni di attività. An homage to Felice, who, eighty years ago, at the age of 15, gave birth to this restaurant together with his father Guido. FELICEATESTACCIO.COM Tutti i giorni prepariamo le nostre specialità. Inoltre, proponiamo un menù diverso per ogni giorno della settimana, con i piatti tipici della cucina romana. Every day we prepare our specialties. Also, we propose a different menu for each day of the week with typical dishes of the Roman cuisine. Todos lo días nos preparamos nuestras especialidades. Además, proponemos un menú diferente para cada día de la semana con platos típicos de la cocina romana. Il Menù potrebbe subire delle variazioni in base al periodo. The Menu may be subject to change.
[Show full text]
Culinary-Terms1.Pdf
STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
[Show full text]
Gordon Ramsay
GORDON RAMSAY MEINE ULTIMATIVE ( Weitere Infos zum Thema unter www.rivaverlag.de Infos zum Weitere ( (978-3-86883-410-9) 2014 by Riva Verlag, Münchener Verlag, Riva (978-3-86883-410-9) 2014 by KOCHSCHULE AUS DEM ENGLISCHEN VON CHRISta TRAUTNER-SUDER © des Titels »Gordon Ramsay« Ramsay« Titels »Gordon © des München GmbH, Verlagsgruppe INHALT ZUM EINSTIEG 10 FLEISCH 78 Schweinekoteletts mit süßsaurer Paprika 88 KLASSIKER EINMAL ANDERS 20 Sichuan-Hähnchenschenkel 90 Pasta mit Tomaten, Sardellen und Chili 27 Gebratene Entenbrust mit schwarzer Frittata mit Speck, Erbsen und Ziegenkäse 28 Johannisbeersauce 91 Tomatenrisotto 30 Miniburger mit Schweinefleisch und Gefülltes Brathähnchen 31 Barbecuesauce 92 Misosuppe mit Lachs 33 Hähnchen mit Knoblauch-Maronen-Füllung Langsam gegartes pikantes Lamm 34 und Petersiliendressing 95 Beef Wellington 36 Steaksandwiches mit Tomatenrelish Pies mit Hähnchen und Herbstgemüse 39 und Senfmayonnaise 96 Glasierter Schinkenbraten 40 Schweinebraten mit Manchego-Membrillo- Siruptarte mit Lemon Curd (Zitronencreme) Füllung 98 41 Einfacher Bollito misto ( Wursteintopf ) 101 Apple Crumble 43 Gefüllte Lammbrust, langsam geschmort 102 Kokos-Pancakes mit Mangoscheiben Hähnchen und Chicorée in Marsalasauce 105 und Limettensirup 44 Rinderbrust mit einem Salat aus neuen Gebackener Cheesecake 47 Kartoffeln und Piccalilli (Senfgemüse) 106 Gebackenes Perlhuhn mit Apfel 107 FISCH 48 Kabeljau mit Walnuss-Zitronen-Parmesan- GEWÜRZE 108 ( Weitere Infos zum Thema unter www.rivaverlag.de Infos zum Weitere ( Kruste und Petersilien-Kapern-Sauce
[Show full text]
Facultad De Medicina
FACULTAD DE MEDICINA LICENCIATURA EN NUTRICIÓN ANTOLOGIA DE SOCIOCULTURA ALIMENTARIA INÉS AIMME ITURBIDE PARDIÑAS ÍNDICE Índice……………………………………………………………………………………….3 Prólogo…………………………………………………………………………………….4 Introducción…………………………………………………………………….……….10 Tema 1 Debates actuales en la sociocultura de la alimentación………………14 Práctica 1………………………………………………………………………………...18 Tema 2 La importancia de la sociocultura de la alimentación en México……19 Práctica 2………………………………………………………………………………...22 Tema 3 La alimentación en México: Un estudio a partir de la encuesta……..26 Nacional de ingresos y gastos de los hogares Práctica 3………………………………………………………………………………...30 Tema 4 Alimentación y Religión……………………………………………………..31 Práctica 4………………………………………………………………………………...39 Tema 5 Aspectos sociales……………………………………………………………39 Práctica 5………………………………………………………………………………...43 Tema 6 Un vistazo a la cultura culinaria en México……………………………...43 Práctica 6………………………………………………………………………………...60 Tema 7 Armonización del vino con los alimentos………………………………..60 Práctica 7………………………………………………………………………………...77 Tema 8 Sociología de la alimentación alrededor del mundo…………………..78 2 Práctica 8………………………………………………………………………………...88 Tema 9 Un vistazo a la cocina Norteamericana…………………………………..90 Práctica 9……………………………………………………………………………….137 Tema 10 Un vistazo a la cocina China…………………………………………….138 Práctica 10……………………………………………………………………………..158 Tema 11 Un vistazo a la cocina Japonesa………………………………………..159 Práctica 11………………………………………………………………………….…..181 Tema 12 Un vistazo a la cocina Tailandesa……………………………………...182
[Show full text]
YOUR GUIDE to ROME at RIPE 61 Welcome Message
YOUR GUIDE TO ROME at RIPE 61 Welcome Message Welcome to RIPE 61! We hope you enjoy your week at the meeting, and this beautiful and historic city. Please refer to this booklet to make the most of your spare time in Rome. Contents Welcome Message 2 Eating Out 3 Bars & Clubs 5 Taxis & Public Transportation 7 Helpful Italian Words & Phrases 9 Surviving the Streets of Rome 15 Want to Know More? Read on... 15 Important Contact Information 16 Map of Central Rome 16 2 Eating Out Italian meals are the stuff the best wine the region has of legend, and Rome has a to offer. Experience the origi- deserved reputation as one nal “Fiorentina” T-bone steak. of the food capitals of the world. That doesn’t mean Ristorante Vladimiro you’re guaranteed to eat well Via Aurora 37 (Via Veneto) everywhere you go though. +39 6 481 9467 2 It’s easy to spend a lot of www.ristorantevladimiro.com 3 money on a mediocre meal, 3 courses w. wine – apx. EUR 5 especially in the tourist areas 40 pp 7 in the centre of Rome. In this 9 booklet you’ll find a list of well-reviewed Serene atmosphere with an Italian singer 15 restaurants that we’ve researched with crooning in the background. Delicate 15 some help from our Italian colleagues. antipasti, pastas like tagliatelle a lemone, 16 Prices listed are an average estimate of and veal with razor thin artichokes... 16 three courses – some including wine, some excluding wine. Restaurants listed Filippo La Mantia (Hotel Majestic) are within walking distance from the Via Vittorio Veneto, 50 RIPE 61 meeting venue.
[Show full text]
Boiled Beef and Carrots the Italian
FINANCIAL TIMES JANUARY 31/FEBRUARY 1 2004 " WEEKEND W5 FOOD AND DRINK Rather than cooking meat at a high temperature then resting it, Blumen≤ thal and Peter Barham have devised a method whereby meats are cooked at temperatures low enough (around 60 degrees) to avoid setting the protein. The big Delice of chocolate with leather, oak and tobacco chocolate follows. Blumenthal incorporates many of these principles in his book Family Food. A recipe for the perfect fried egg? Split the yolk and albumen; cook the white in a frying pan; then put the yolk into the centre of the white and put the pan in the oven. Recipe for cooking cheese of pulses? Boil them in battery water, sold at petrol stations. (Calcium and hard water are the enemy of green vegeta≤ bles and pulses.) Roast chicken? Cook it at 60 degrees for about four hours. The book is also full of experiments to involve children. “Blindfold them to eat something,” says Blumenthal, with the Fat Duck characteristic warmth. “Or make them hold their noses and taste salt and sugar to see if they know what it is.” Caroline Phillips meets Heston Blumenthal, the Willy Wonka Blumenthal’s wife Susanna, a former midwife, follows his principles when of modern British cooking, and samples his distinctive brand of she cooks at home. “She makes Sunday innovative and investigative cuisine roasts with potatoes, cauliflower cheese, either braised cabbage or broc≤ he former debt collector has Blumenthal, who sports a white jacket coli with chilli, confit of carrots and some extraordinary kit in his and a shaved head.
[Show full text]
Micro Wedding Package
2021–2022 Plated Option 1 Pre-ordered / $69pp (20 person min., 60 person max.) Wedding Planning Fee $250.00 / Venue Fee $250.00 Package Includes: Three-and-a-Half-Hour Event One-Hour Open Bar with Beer and Wine Wine Service During Dinner White Cloth Linens and Napkins Artisan Cheese & Vegetable Display Salad Course Choice of Two Entrées + Vegetarian Cake Cutting and Serving Coffee and Tea Choice of Starter Mixed Greens Salad crisp vegetables, balsamic dressing Caesar Salad house anchovy dressing, garlic croutons, parmesan cheese Main Choice of two and one vegetarian; Served with whipped potatoes, seasonal vegetables, artisan bread and whipped butter Peppercorn Seared Sirloin Chicken Piccata caramelized shallot & white truffle glace lemon, wine, capers Oven Roasted Panko Encrusted Codfish Portabella Mushroom Bollito Misto lemon cream sauce lentils, herbs, leeks, spinach Grilled Pork Tenderloin Medallions Strangolapreti Pasta caramelized onions & bacon marmalade, demi glace roasted tomato, basil, garlic parmesan cream Menu prices are subject to a 20% service charge and appropriate state sales tax. Special Occasions & Micro Weddings / Pg 2 Plated Option 2 Pre-ordered / $79pp (20 person min., 60 person max.) Wedding Planning Fee $250.00 / Venue Fee $250.00 Package Includes: Three-and-a-Half-Hour Event Artisan Cheese & Vegetable Display One-Hour Open Bar with Beer and Pasta Course Wine, Well Liquor, Mixers farfalle, vodka sauce, fresh basil, parmesam reggiano upgrade to second tier bar $3pp Choice of Soup or Salad Wine Service During Dinner
[Show full text]
Crostacei Antipasti Insalate Pizzette Ostriche Zuppe
CROSTACEI OSTRICHE Tortino di Granchio | Alaskan Crab (100g) 1,380 Fine de Claire Market price Crab cake, Amalfi lemon emulsion, Italian slaw Juicy, smooth, earthy flavor from French Atlantic coast Cocktail di Gamberi | Tiger Prawns 2,400 Classic on ice, cocktail sauce, horseradish whip, lemon Gillardeau Market price Claire - finished oysters from Ile d’ Oleron in western France ANTIPASTI Pacific Market price Cotechino e Lenticchie 780 Juicy, sweet oysters from Japan Italian cotechino pork sausage, castelluccio lentils, fruit mustard Polipo 780 ZUPPE Octopus carpaccio, cherry tomatoes, olives, spring onion, Ribbollita | Tuscan Soup 600 basil, Ligurian extra virgin olive oil, Amalfi lemon zest Borlotti beans, barley, potato, cauliflower, Carpaccio 850 spinach, garden vegetables Organic Australian beef tenderloin carpaccio, mustard dressing, rocket, 36-month aged Parmesan shavings Cappuccino di Funghi | Mushroom Cappuccino 680 Wild mushroom, dehydrated porcini, black truffle oil cream Fritto Misto 850 Deep-fried king prawns, calamari, zucchini Zuppa di Granceola | Crab Soup 680 Affettati 1,100 Alaskan crab meat, crab espuma, spiced broth Italian cold cuts, baked olives, homemade dried tomatoes, 36-month aged Parmigiano Reggiano Capesante e Pancetta 1,180 PASTA e RISO Seared Hokkaido scallops, crispy pancetta, Lasagna Classica 980 morcilla sausage Hand-cut Wagyu beef, creamy béchamel sauce, Parmesan cheese Tartar di Manzo 1,180 USDA beef tenderloin steak tartar, Spaghetti e Polpette 980 sous-vide cooked egg yolk Wagyu meatballs, tomato sauce,
[Show full text]
Bollito Misto— Grew up in the Piedmont Region of Italy, and Every Winter Around Christmas My Family and I I Would Feast on Bollito Misto
Boiling broth seals in the juices of the meats so that they retain their flavor after hours of simmering. If the meats were added to cold water which was then brought to a boil, the juices would be more liable to leach out into the broth, leaving the meats flavor- less. Here, the author adds the cotechino sausage to a small pot. Bollito Misto— grew up in the Piedmont region of Italy, and every winter around Christmas my family and I I would feast on bollito misto. While the name translates unromantically as “mixed boil,” bollito mis- An Italian to is more than that—it’s a delicious mixture of meats and poultry cooked in a broth that’s flavored with lots of fresh herbs and aromatic vegetables. The meats are sliced and moistened with some of the Classic broth and more vegetables are served on the side. When I make bollito misto now at my restaurants in Washington, DC, I usually serve three sauces: Humble cuts of meat and simple horseradish in vinegar, a tomato and red pepper sauce, and a garlicky green herb sauce. A few spoon- techniques make a superb dish fuls are the perfect contrast to the rich meats. I also serve mostarda fruits, usually a mixture of apricots, cherries, pears, and citron, candied in a syrup of honey and mustard powder. BY ROBERTO DONNA WHAT’S IN THE MIX? When deciding which meats to use, you want to think of getting a good variety of flavors, but you don’t need to worry much about the mix of textures.
[Show full text]
Catalogo Macelleria
Ordina senza attese chiama subito 018360028 ordina e vieni a rititare la tua spesa % SFOGLIA IL NOSTRO 100qualità CATALOGO MACELLERIA BOCCONCINI DI POLLO PETTO DI POLLO A FETTE FUSI DI POLLO SOVRACOSCE DISOSSATE POLLO CARNI BIANCHE E ROSSE POLLO CAMPESE INTERO PETTO DI POLLO FUSI DI POLLO CAMPESE CAMPESE INTERO COSCETTE DI POLLO FESA DI TACCHINO A FETTE SALSICCIA POLLO E TACCHINO BOCCONCINI DI TACCHINO 2 MACELLERIA ARROSTO DI TACCHINO LEGATO GALLINA CONIGLIO DEL PIEMONTE PETTO D’ANATRA ordina la tua spesa senza attese!! 0183 60028 CONIGLIO DISOSSATO 3 MACELLERIA COPPA DI SUINO DISOSSATA BISTECCHE DI COPPA DI SUINO FILETTO DI SUINO COSTINE DI SUINO LONZA DI MAIALE BRACIOLE DI MAIALE 4 MACELLERIA SALSICCIA DI SUINO AL FINOCCHIO SALSICCIA DI SUINO PICCANTE salsiccie e salamelle SALSICCIA DI SUINO SALAMELLE DI SUINO AGNELLO CARRE GALLESE IGP AGNELLO COSCIOTTO GALLES IGP ROSTELLE BOLLITO 5 MACELLERIA BOV. AD FETTINE BOV.AD ARROSTO DI COSCIA BOV.AD BOCCONCINI BOV.AD BRISKET BOV.AD COPERTINA BOV.AD DIAFRAMMA / BLACK ANGUS USA Entraña BLACK ANGUS USA BOV.AD COSTATA IRLANDA BOV. AD. MUSCOLO BOV. AD. OSSOBUCHI la più richiesta tomahawak irlanda 6 MACELLERIA BOV. AD. ENTRECOTE IRLANDA BOV. AD. ENTRECOTE FRANCIA BOV. AD. ENTRECOTE ARGENTINA BOV.AD PICANHA BOV.AD PICANHA BOV.AD POLPA X ROASTBEEF ARGENTINA AUSTRALIA FETTINE DI FEGATO TRIPPE MISTE COTTE EXTRA VITELLO FETTINE VITELLO BRACIOLE BOCCONCINI DI VITELLO ARROSTO COSCIA DI VITELLO 7 MACELLERIA MACINATO MISTO PER RAGù BOV. AD. MACINATO TARTARE 1 kg MACINATO SCELTISSIMO SPIEDINO RUSTICO HAMBURGER BOVINO BLACK ANGUS WURSTEL BOCKWURST VASO PZ8 UOVA FRESCHE DA ALLEVAMENTO ALL’APERTO la più richiesta Hamburger catering senza conservanti e addensanti 100% carne 8 CONFEZIONATO AMADORI COSCETTE DI POLLO ALETTE DI POLLO PICCANTI INVOLTINI CON POLLO CON CONFEZIONATE X2 500GR PATATE 750 GR PATATE 750 GR BUONA DOMENICA CORDONBLEAU PROSCIUTTO COTOLETTA CLASSICA ORTAIOLE AGLI SPINACI CLASSICA E FORMAGGIO FESA DI TACCHINO FILETTO DI POLLO IMPANATO FUSI DI POLLO PETTO DI POLLO A FETTE A FETTE GRAN FILETTO SOTTILI 250 GR.
[Show full text]
Ricettario Helmman's
street FOOD saLAD burGER Le nostre ricette non sono mai la stessa salsa. Scopri di più su ufs.com Special thanks to Cibo Academy , UN PO DI STORIA Nel 1905, Richard Hellmann aprì un negozio di gastronomia a New York City, in cui vendeva la maionese fatta secondo la ricetta della sua amata moglie. La ricetta della maionese della signora Hellmann ebbe un tale successo che, nel 1912, venne creato il logo icona Hellmann’s con il nastro azzurro, la così detta etichetta “Blue Ribbon”. Il nastro blu si trova ancora sull’etichetta dei prodotti Hellmann’s per indicare l’impegno ininterrotto ad utilizzare solo ingredienti di qualità, come i pomodori maturati al sole in coltivazioni sostenibili utilizzati per preparare il delizioso ketchup Hellmann’s. Unilever Food Solutions Hellmann’s è riconosciuta come il marchio leader a livello internazionale per i dressing ed è presente è leader mondiale dei prodotti alimentari nella vita di milioni di persone in tutto il mondo. dedicati agli Chef professionisti Opera in Italia e in altre 65 nazioni e sicure create su misura per i ristoratori nei 5 continenti secondo la medesima missione: e per tutti i professionisti del gusto, la Gamma hellmann’s “To free Chefs to love what they do”, con una costante attenzione alla qualità ovvero “rendere liberi gli Chef di amare e sostenibilità delle materie prime utilizzate. Hellmann’s propone una gamma completa di prodotti innovativi e di alta qualità che rispondono quello che fanno”. Fornire loro le migliori alle esigenze degli operatori e che aiutano a distinguersi dalla concorrenza. soluzioni in cucina per affrontare Il ruolo di Unilever Food Solutions è quello Ogni prodotto della gamma Hellmann’s è scelto per garantire un’ottima resa ed elevati standard la preparazione dei piatti con efficienza di esploratore e precursore, ma anche garante qualitativi, in modo pratico e veloce.
[Show full text]
Beef + Lamb New Zealand Reference Guide New Zealand Beef and Lamb - Products to Be Proud Of
Beef + Lamb New Zealand Reference Guide New Zealand Beef and Lamb - Products to be Proud of New Zealand has a long history as a Beef and Lamb which carries the producer of quality meat. We are justly Quality Mark provides buyers with proud of the excellent reputation of an assurance that a range of our naturally raised beef and lamb, in quality standards for beef and lamb, export markets around the world, and beginning at the farm and carried right on New Zealand dining tables. through to retail level, has been met. Meat is important to New Zealanders. The Beef + Lamb New Zealand Beef and lamb are delicious, nutritious Reference Guide has been produced meats which make an important to give butchers, chefs and cookery contribution to a healthy, balanced students a better understanding of diet. The wider meat industry makes New Zealand beef and lamb quality, a very important contribution to the range of processing cuts available employment and to foreign exchange and their attributes, handling and earnings through export, and also cooking methods. It includes a broad as more and more tourists enjoy the background on meat structure and experience of eating New Zealand the nutritive value of beef and lamb, beef and lamb here. with both a glossary and index for easy reference. Beef + Lamb New Zealand is responsible for the promotion of beef and lamb If you would like further information on within New Zealand and is jointly funded beef and lamb, contact us at Beef + by farmers, processors and retailers. Lamb New Zealand on freephone 0800 733 466 or email enquiries@beeflambnz.
[Show full text]