Beef, Veal, Pork, and Lamb
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Where's the Beef? Communicating Vegetarianism in Mainstream America
Where’s the Beef? Communicating Vegetarianism in Mainstream America ALLISON WALTER Produced in Mary Tripp’s Spring 2013 ENC 1102 Introduction “Engaging in non-mainstream behavior can be challenging to negotiate communicatively, especially when it involves the simple but necessary task of eating, a lifelong activity that is often done in others’ company,” argue researchers Romo and Donovan-Kicken (405). This can be especially true for vegetarians in America. The American view of a good and balanced meal includes a wide array of meats that have become standard on most all of the country's dinner tables. When it comes to eating in American society today, fruits and vegetables come to mind as side dishes or snacks, not the main course. Vegetarians challenge this expectation of having meat as an essential component of survival by adopting a lifestyle that no longer conforms to the norms of society as a whole. Although vegetarians can be seen as “healthy deviants”—people who violate social norms in relatively healthy ways—they are faced with the burden of stigmatization by those who cannot see past their views of conformity (Romo and Donovan-Kicken 405). This can lead to a continuous battle for vegetarians where they are questioned and scrutinized for their decisions only because they are not the same as many of their peers. The heaviest load that individuals who decide to deviate from the norms of a given society have to carry is attempting to stay true to themselves in a world that forces them to fit in. Culture, Society, and Food One of the largest and most complex factors that contribute to food choice is society and the cultures within that society that certain groups of people hold close to them (Jabs, Sobal, and Devine 376). -
Guide to Identifying Meat Cuts
THE GUIDE TO IDENTIFYING MEAT CUTS Beef Eye of Round Roast Boneless* Cut from the eye of round muscle, which is separated from the bottom round. Beef Eye of Round Roast Boneless* URMIS # Select Choice Cut from the eye of round muscle, which is Bonelessseparated from 1the480 bottom round. 2295 SometimesURMIS referred # to Selectas: RoundChoic Eyee Pot Roast Boneless 1480 2295 Sometimes referred to as: Round Eye Pot Roast Roast, Braise,Roast, Braise, Cook in LiquidCook in Liquid BEEF Beef Eye of Round Steak Boneless* Beef EyeSame of muscle Round structure Steak as the EyeBoneless* of Round Roast. Same muscleUsually structure cut less than1 as inch the thic Eyek. of Round Roast. URMIS # Select Choice Usually cutBoneless less than1 1inch481 thic 2296k. URMIS #**Marinate before cooking Select Choice Boneless 1481 2296 **Marinate before cooking Grill,** Pan-broil,** Pan-fry,** Braise, Cook in Liquid Beef Round Tip Roast Cap-Off Boneless* Grill,** Pan-broil,** Wedge-shaped cut from the thin side of the round with “cap” muscle removed. Pan-fry,** Braise, VEAL Cook in Liquid URMIS # Select Choice Boneless 1526 2341 Sometimes referred to as: Ball Tip Roast, Beef RoundCap Off Roast, Tip RoastBeef Sirloin Cap-Off Tip Roast, Boneless* Wedge-shapedKnuckle Pcuteeled from the thin side of the round with “cap” muscle removed. Roast, Grill (indirect heat), Braise, Cook in Liquid URMIS # Select Choice Boneless Beef Round T1ip526 Steak Cap-Off 234 Boneless*1 Same muscle structure as Tip Roast (cap off), Sometimesbut cutreferred into 1-inch to thicas:k steaks.Ball Tip Roast, Cap Off Roast,URMIS # Beef Sirloin Select Tip ChoicRoast,e Knuckle PBonelesseeled 1535 2350 Sometimes referred to as: Ball Tip Steak, PORK Trimmed Tip Steak, Knuckle Steak, Peeled Roast, Grill (indirect heat), **Marinate before cooking Braise, Cook in Liquid Grill,** Broil,** Pan-broil,** Pan-fry,** Stir-fry** Beef Round Tip Steak Cap-Off Boneless* Beef Cubed Steak Same muscleSquare structureor rectangula asr-shaped. -
Three Course Dinner Menu
THREE COURSE DINNER MENU FIRST COURSE Choose Two Wollensky Salad Caesar Salad Signature Crab Cake Steak Tartare Wollensky’s Famous Split Pea Soup ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 FOUR COURSE DINNER MENU FIRST COURSE Choose One Signature Crab Cake Steak Tartare Wollensky’s Split Pea Soup SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES Choose Three Charbroiled Filet Mignon Roasted Chicken Pan Seared Salmon Tuna Au Poivre Prime Dry-Aged Bone-In Kansas City Cut Sirloin* Prime Dry-Aged Bone-In Rib Eye* FAMILY STYLE SIDES Choose Two Creamed Spinach Pan Roasted Wild Mushrooms Hashed Brown Potatoes Duck Fat Roasted Root Vegetables Whipped Potatoes DESSERT Choose Two New York Style Cheesecake Chocolate Cake Coconut Layer Cake Freshly Brewed Coffee, Decaffeinated Coffee & Herbal Teas CHICAGO 11/15 S&W SIGNATURE DINNER MENU SHELLFISH BOUQUET Chilled Lobster, Colossal Lump Crab Meat, Jumbo Shrimp, Oysters and Littleneck Clams Classic Cocktail, Ginger and Mustard Sauces, Sherry Mignonette SALADS Choose Two Wollensky Salad Caesar Salad Iceberg Wedge Tomato Carpaccio with Burrata ENTREES -
Omaha Steaks Veal Patties Cooking Instructions
Omaha Steaks Veal Patties Cooking Instructions Hazardable Hamlen gibe very fugitively while Ernest remains immovable and meroblastic. Adlai is medicative and paw underwater as maneuverable Elvin supervening pre-eminently and bowdlerize indefensibly. Mayor bevels untremblingly while follow-up Ernesto respond pedately or bespeckles mirthlessly. Sunrise Poultry BONELESS CHICKEN BREAST. Peel garlic cloves, Calif. Tyson Foods of New Holland, along will other specialty items. You raise allow the burgers to permit as different as possible. Don chareunsy is perhaps searching can you limit movement by our processors and select grocery store or return it cooks, brine mixture firmly but thrown away! Whole Foods Market said it will continue to work with state and federal authorities as this investigation progresses. The product was fo. This steak omaha steaks or cooking instructions below are for that christians happily serve four ounce filets are. Without tearing it cooked veal patties into a steak omaha steaks. Medium heat until slightly when washing procedures selected link url was skillet of your family education low oil to defrost steak is genetically predisposed to? Consumers who purchased this product may not declare this. Ingleservice singleuse articles and cook omaha steaks expertly seasoned salt and safe and dry storage container in. There are omaha steaks are also had to slice. When cooking veal patties with steaks were cooked. Spread dijon mustard, veal patties is fracking water. Turducken comes to you frozen but uncooked. RANCH FOODS DIRECT VEAL BRATS. Their website might push one of door best ones in ordinary food business. Caldarello italian cook your freezer food establishment, allergens not shelf stable pork, and topped patty. -
Factors Affecting the Palatability of Lamb Meat
Factors Affecting the Palatability of Lamb Meat Susan K. Duckett University of Georgia Introduction In the last 43 years, per capita consumption of lamb in the United States has declined to a level of 0.81 lb per person annually on a boneless, retail weight basis (CattleFax, 2003; Figure 1). In contrast, per capita consumption of total meat products has increased 28% to about 194 lb per person annually in this same time period (Figure 2). In 2003, per capita consumption of beef, pork, poultry and fish products was estimated at 62, 48, 68,and 15 lb (boneless, retail weight basis), respectively. These consumption patterns indicate that Americans continue to consume greater amounts of meat in their diet; however, lamb consumption continues to decline. In a survey conducted of 600 households (Ward et al., 1995; Tulsa, OK), consumers were asked to rank seven meats including beef, chicken, fish, lamb, pork, turkey, and veal on taste, cholesterol content, nutritional content, economic value, fat, convenience, and overall preference (scale: 1st would be most desirable and 7th would be least desirable for these traits). Consumers identified taste as one of the most important factors when purchasing meat and ranked lamb last (lowest preference) among the seven meats for taste and overall preference (Table 1). Consumers ranked lamb 5th for cholesterol level, 6th for nutritional content, and 5th for fat level. Lamb is higher in polyunsaturated fatty acids and conjugated linoleic acid (anticarcinogen), and lower in total fat content than grain-fed beef (Figure 3); however, most consumers appear unaware of potential nutritional benefits from including lamb in the diet. -
Spicy Beef Tongue Stew
Spicy Beef Tongue Stew Serves six 1 beef tongue – trimmed 1 celery stalk 1 small carrot – halved 2 garlic cloves – peeled and smashed + 1 for the chilies 4 fresh thyme sprigs 1 small white onion – peeled and halved + ½ for the chilies 1 chili pepper – halved 6 red chilies (aji Colorado or aji Panka) or 3 Guajillos, 3 Ancho and 3 chile Arbol 1 TBS cumin 1 tsp. salt 1/8 cup canola oil ¼ cup peas (can be thawed frozen ones or fresh) 1 large carrot – peeled and cut into sticks Salt & Pepper Rinse the trimmed beef tongue and place it in a pressure cooker. Add the celery, onion, carrot, garlic cloves, thyme and chili pepper. Cook for about 1 hour – after the pressure cooker starts making noise. While the tongue is cooking – stem the dry chili pods. Cut them in the middle and seed them. Char them by placing them directly on an open flame. If you do not have a gas stove, go ahead and press them down on a dry, hot skillet until they blister. Place the charred chilies in a bowl and cover with water. Soak for about 25 to 30 minutes. Once soaked, place them in a blender with the remaining onion, garlic and cumin. Add about 1 cup of the soaking liquid and blend until you have a smooth paste with no chili chunks. Once the tongue is cooked – cool down the pressure cooker completely and remove them. Do not discard the cooking liquid. Cool them down and peel them by pulling on the skin and membrane on the meat. -
12 Steak Tartare
November 22nd, 2018 3 Course Menu, $42 per person ( tax & gratuity additional ) ( no substitutions, no teal deals, thanksgiving day menu is a promotional menu ) Salad or Soup (choice, descriptions below) Caesar Salad, Wedge Salad, Lobster Bisque or Italian White Bean & Kale Entrée (choice, descriptions below) Herb Roasted Turkey, Local Flounder, Faroe Island Salmon or Braised Beef Short Rib Dessert (choice) Dark Chocolate Mousse Cake, Old Fashioned Carrot Cake, Pumpkin Cheesecake, Cinnamon Ice Cream, Vanilla Ice Cream or Raspberry Sorbet A LA CARTE MENU APPETIZERS ENTREES Butternut Squash & Gouda Arancini … 13 Herb Roasted Fresh Turkey … 32 (5) risotto arancini, asparagus pesto, truffle oil, mashed potato, herbed chestnut stuffing, fried sage, aged pecorino Romano glazed heirloom carrots, haricot vert, truffled brown gravy, cranberry relish Smoked Salmon Bruschetta … 12 house smoked Faroe Island salmon, lemon aioli, Local Flounder … 32 micro salad with shallot - dill vinaigrette, crispy capers warm orzo, sweet corn, sun dried tomato, edamame & vidalia, sautéed kale, bell pepper-saffron jam, basil pesto Steak Tartare … 14 beef tenderloin, sous vide egg yolk, caper, Faroe Island Salmon* … 32 shallot, lemon emulsion, parmesan dust, garlic loaf toast roasted spaghetti squash, haricot vert & slivered almonds, carrot puree, garlic tomato confit, shallot dill beurre blanc Grilled Spanish Octopus … 14 gigante bean & arugula sauté, grape tomatoes, Boneless Beef Short Rib … 32 salsa verde, aged balsamic reduction oyster mushroom risotto, sautéed -
Rtmkccb2f1i05 Web.Pdf
) H.K. 1. Finest Beluga Grey Pearl Caviar Malossol (Fresh) ... ... ... ··• $25.00 2. Pate de Foie-Gras aux Truffe (Delicacy of Strassbourg) . .• .. 16.00 3. Smoked Salmon (Finest Norwegian imported) 9.00 4. Authentic Parma Ham · ·· .... 8.00 5. Norwegian Herring (served with sour cream and boiled potatoes) . • . • . , 6.50 6. Red Caviar (served with chopped onions, eggs and lemon juice) . .. ... 7.00 7. Escargots Provencale (per dozen) . .. 12.00 8. Hors d'Oeuvres Riches (Assorted Russian Canapes) 9.00 9. Foie Gras in Aspic (Parisian Crill's Own presentation) 5.00 10. Lobster Cocktail ·. ; .. •. 4.50 f)l'~t'Cc C\4'' ''''* 11. Pink Prawns Cocktail .. :·· ·' 4.50 ~ f t}JI :F~M· f~s t 12. Crabmeat Cocktail .. " .. .. .. · .... 4.50 !2:J~ I~:>s 13. P .G. Seafood Combination Cocktail .. · . .. .. .. · # • • • 4.50 14. Asparagus Tips Cocktail . .. ~ ·· 3.50 15. Fruit Cocktail au Curacao .. · ·.· · 3.50 We recommend the following beverages for the above: AKVAVIT, VODKA AKVAVIT VODKA ,e,4Hvttt}Jt"1.5 J{ussi.o::\"' H.K. 16. Baked Onion Soup Parisian (Our speciality) . • • . ··., $ 3.50 17. Vichyssoise (Chilled or Hot) .... 3.50 18. Green Indian Turtle and Sherry 3.00 19. Gazpacho Soup (Iced and refreshing) ... .... ... ... 3.00 20. Mulligatawny Soup (Orient's favourite) .. '• .. 3.00 21. Ox-Tail Soup (Thick or clear) •.. 3.00 22. Chicken Noodle Soup .. .. ... ' 3.00 23. Jellied Consomme .. .; ;, .. .... 3.00 24. Fish Chowder ~-- · ... .. .. 3.00 25. Mock Turtle ·· · •• • ••'1 ....... 3.00 [,-t-He ("'''"'" l>f t}Jt :F~,. f~,t 26. Creamed Soup:- Asparagus, Corn, Tomato, Mushroom or ~~~~2>6 Chicken · ·· ·· · ·.· ., r· • ·' 3.00 27. -
Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal
Revised June 14 Nebraska 4-H Meat Retail Cut Identification Codes Retail Cuts of Beef BEEF Retail Cut Name Specie Primal Name Cookery Primal Brisket Beef Brisket, Corned, Bnls B B 89 M Beef Brisket, Flat Half, Bnls B B 15 M Beef Brisket, Whole, Bnls B B 10 M Chuck Beef Chuck Arm Pot-Roast B C 03 M Beef Chuck Arm Pot-Roast, Bnls B C 04 M Beef Chuck Blade Roast B C 06 M Beef Chuck 7-Bone Pot-Roast B C 26 M Beef Chuck Eye Roast, Bnls B C 13 D/M Beef Chuck Eye Steak, Bnls B C 45 D Beef Chuck Mock Tender Roast B C 20 M Beef Chuck Mock Tender Steak B C 48 M Beef Chuck Petite Tender B C 21 D Beef Chuck Shoulder Pot Roast (Bnls) B C 29 D/M Beef Chuck Top Blade Steak (Flat Iron) B C 58 D Rib Beef Rib Roast B H 22 D Beef Rib Eye Steak, Lip-on B H 50 D Beef Rib Eye Roast, Bnls B H 13 D Beef Rib Eye Steak, Bnls B H 45 D Plate Beef Plate Short Ribs B G 28 M Beef Plate Skirt Steak, Bnls B G 54 D/M Loin Beef Loin Top Loin Steak B F 59 D Beef Loin Top Loin Steak, Bnls B F 60 D Beef Loin T-bone Steak B F 55 D Beef Loin Porterhouse Steak B F 49 D Beef Loin Tenderloin Steak B F 56 D Beef Loin Tenderloin Roast B F 34 D Beef Loin Top Sirloin Steak, Bnls B F 62 D Beef Loin Top Sirloin Cap Steak, Bnls B F 64 D Beef Loin Top Sirloin Steak, Bnls Cap Off B F 63 D Beef Loin Tri-Tip Roast B F 40 D Flank Beef Flank Steak B D 47 D/M Round Beef Round Steak B I 51 M Beef Round Steak, Bnls B I 52 M BEEF Retail Cut Name Specie Primal Name Cookery Primal Beef Bottom Round Rump Roast B I 09 D/M Beef Round Top Round Steak B I 61 D Beef Round Top Round Roast B I 39 D Beef -
Beef Steak Different Names
Beef Steak Different Names SHORT LOIN T‐Bone/Porterhouse Club Steak Tenderloin Steak Also Known As: Filet Mignon Fillet de Boeuf Fillet Steak Tournados Medallions Top Loin Steak, Boneless Also Known As: Ambassador Steak Strip Steak Boneless Club Steak Hotel‐Style Steak Kansas City Steak NY Strip Steak Veiny Steak Top Loin Steak, Bone‐in Also Known As: Sirloin Strip Steak Delmonico Steak Chip‐Club Steak Country Club Steak Strip Steak Shell Steak RIB Rib Steak RIB‐EYE STEAK Also Known As: Beauty Steak Delmonico Steak Market Steak Spencer Steak PLATE Skirt Steak ‐ is actually the diaphragm muscle that is cut into portions weighing about 1½ pounds each. This less tender cut benefits from a tenderizing marinade and should be carved across the grain into thin slices for serving. Skirt steak is the original cut used for fajitas. Also Known As: Fajita Meat Inside Skirt Steak Outside Skirt Steak Philadelphia Steak BEEF HANGER STEAK This steak is part of the diaphragm muscle and is best served rare or medium rare. This is a large, thin, flat steak that is great marinated and is flavorful and chewy. Slice it thinly across the grain to serve. Broil, Panfry or Stir‐fry Also Known As: Beef "Hanging Tender". Also sometimes spelled "Hangar" Steak. Hanging Tenderloin Butcher’s Steak FLANK Also Known As: Flank Steak Flank Steak Fillet Jiffy Steak London Broil SIRLOIN [Baron of Beef ‐ Large Roast of the Whole Sirloin Not Cut Down The Backbone] Also Known As: Sirloin Steak Flat‐Bone Steak Pin‐Bone Steak Round‐Bone Steak Wedge‐Bone Steak Top Sirloin Steak, -
Grand Dinner Buffet Buffet Entrées
GRAND DINNER BUFFET Appetizer Landscape Display An artful array of international & domestic cheeses, crudites & dips, crackers, flatbreads Soup of the Day Assorted Rolls, Breads and Butter Seasonal Salad Bar Crisp seasonal greens, an abundant selection of assorted toppings & dressings BUFFET ENTRÉES Monday Thursday Short Ribs with a Red Wine Demi-Glace Roast Pork Loin Sliced with Apple Cider Brown Sauce & Baked Haddock with Lemon Crumb & Pinot Grigio Roasted Apples Beurre Blanc Baked Cod with Lemon Cracker Crumbs and Champagne Grilled Chicken Breast with a Mediterranean Salsa Beurre Blanc Parmesan Risotto Grilled Chicken Breast with Tomato Basil Salsa Green Beans with Grape Tomatoes Garden Herb Rice Pilaf Penne Pasta with Sicilian Sauce Sugar Snap Peas with Red & Yellow Peppers Ziti Pasta with Sicilian Sauce Tuesday Friday Roast sliced NY Sirloin with Bordelaise Sauce Baked Stuffed Sole with Spinach, Roasted Red Peppers and Grilled Flat Iron Steak with Chimichurri Sauce a Lemon Beurre Blanc Grilled Swordfish with Mediterranean Salsa Chicken Marsala Chicken Chasseur with Wild Mushroom Wine Sauce Wild & White Rice Pilaf with Cranberries Tri-color Oven Roasted Potatoes with Chive Butter Broccoli & Cauliflower Medley Broccoli and Matchstick Carrots Bow Tie Pasta with Pomodoro Sauce Penne Pasta with Pomodoro Sauce Wednesday Saturday Sliced Roast Top Sirloin with a Cabernet Demi-Glace Apple Brandy Short Ribs Baked Salmon with Mustard Tarragon Cream Garlic Shrimp Chicken Piccata with Lemon Butter Sauce Grilled Chicken with a Pineapple Mango -
Dinner Dinner
HOT . FRESH . DETROIT . FLAVOR DINNERDINNER DETROIT MI · 2018 beginnings sweet corn chowder 6 TOWNHOUSE Truffle fries gf, vt 10 Chorizo / Pumpkin Seeds / Cilantro / Lime White Truffle Oil / Gremolata / Rosemary Garlic Aioli Matzoh ball soup 9 buffalo Cauliflower gf, vt 12 Chicken Broth / Rye Cracker / Dill Crispy Cauliflower / House Hot Sauce / Blue Cheese / Celery Chicken wings gf 12 Brussels sprouts gf, vt 11 Honey Garlic Soy Glaze / Sesame / Scallion Balsamic Brown Butter / Parmesan / Pistachio hummus vt 10 Detroit pizza 14 Roasted Mushrooms / Lemon / Parsley / Pine Nuts / Olive Oil / Na’an Pepperoni / Red Sauce / Mozzarella Cheese / Basil Steak Tartare 16 Mac & cheese Vt 12 Tenderloin / Caper Vinaigrette / Deviled Egg / Chives / Semolina Toast Boursin / Mascarpone / Cotswold Double Gloucester / Orecchiette Pasta / Crunchy Parmesan Greens *Add Grilled Na’an To Any Salad $2 power salad gf, vt 13 build your own salad 13 Brown Rice / Red Quinoa / Wild Rice / Chickpeas / Pumpkin Seeds / Organic Mixed Greens Included / Select 7 Items Apples / Avocado / Organic Mixed Greens / Honey-Lime Cilantro Vinaigrette veggies Pantry Dairy Vinaigrettes house Greek gf, vt 13 Tomatoes Cranberries White Cheddar Town hou se Baby Romaine / Pickled Golden Beets / Mixed Olives / Feta / Tomatoes / Carrots Cherries Parmesan Balsamic Cucumber / Pickled Red Onion / Greek Vinaigrette Mixed Olives Apricots Blue Honey-Lime Cilantro Cucumbers Pistachios Feta Thai Chili Radish Pepitas Goat Greek Caesar 12 Avocado Almonds Chopped Romaine / Semolina Crouton / Pecorino