0_Wizard
I really like beef. In many different cuts
no_passages_used
no_passages_used
no_passages_used
no_passages_used
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and essential nutrients. Beef skeletal muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger steak, etc.). Some cuts are processed (corned beef or beef jerky), and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in some varieties of blood sausage. Other parts that are eaten include other muscles and offal, such as the oxtail, liver, tongue, tripe from the reticulum or rumen, glands (particularly the pancreas and thymus, referred to as sweetbread), the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the kidneys, and the tender testicles of the bull (known in the United States as "calf fries", "prairie oysters", or "Rocky Mountain oysters").
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Bacon
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which has less fat than the belly. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes (e.g., the club sandwich). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant. The word is derived from the Old High German "bacho", meaning "buttock", "ham" or "side of bacon", and is cognate with the Old French "bacon". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon".
Regional variations of barbecue
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be ground, for hamburgers, or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. The word "braaivleis" (; ) is Afrikaans for grilled meat. The word "braai" (plural "braais") is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.
Corned beef
Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called "corns" of salt. It features as an ingredient in many cuisines. Most recipes include nitrates or nitrites, which convert the natural myoglobin in beef to nitrosomyoglobin, giving a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of "Clostridium botulinum" spores. Beef cured with salt only has a gray color and is sometimes called "New England corned beef". Often, sugar and spices are also added to recipes for corned beef.
Venison
Venison is the meat of a deer. Venison can be used to refer to any part of the deer, so long as it can be consumed, including the flesh and internal organs. Venison, much like beef, is categorized into specific cuts, including roast, sirloin, and ribs. The word derives from the Latin "venari" (to hunt or pursue). This term entered English through Norman in the 11th century, following the Norman conquest of England, and the establishment of Royal Forests. "Venison" originally described meat of any game animal killed by hunting, and was applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs), and certain species of the genus "Capra" (goats and ibex).
Meat
Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times. The advent of civilization allowed the domestication of animals such as chickens, sheep, rabbits, pigs and cattle. This eventually led to their use in meat production on an industrial scale with the aid of slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.
1_Apprentice
What is your favorite cut?
0_Wizard
I like tenderloin. Surprisingly Canada uses the same names for cuts as the US
Canada uses identical cut names (and numbering) as the U.S, with the exception of the "round" which is called the "hip".
chosen_Cut_of_beef_0
Cut of beef
chosen_topic_0_Cut_of_beef
HIV-tainted blood scandal (Japan)
The , refers to an event in the 1980s when between one and two thousand haemophilia patients in Japan contracted HIV via tainted blood products. Controversy centered on the continued use of non-heat-treated blood products after the development of heat treatments that prevented the spread of infection. Some high-ranking officials in the Ministry of Health and Welfare, executives of the manufacturing company and a leading doctor in the field of haemophilia study were charged for involuntary manslaughter. Acquired Immune Deficiency Syndrome, or AIDS, is a communicable disease caused by the Human Immunodeficiency Virus, HIV.
Tenderloin, San Francisco
The Tenderloin is a neighborhood in downtown San Francisco, California, in the flatlands on the southern slope of Nob Hill, situated between the Union Square shopping district to the northeast and the Civic Center office district to the southwest. It encompasses about 50 square blocks, is a large wedge/triangle in shape (point faces East), and a conservative description has it bounded on the north by Geary Street, on the east by Mason Street, on the south by Market Street and on the west by Van Ness Avenue. The northern boundary with Lower Nob Hill historically has been set at Geary Street. The terms "Tenderloin Heights" and "The Tendernob" refer to the area around the indefinite boundary between the Upper Tenderloin and Lower Nob Hill.
Randy Shaw
Randy Shaw is an attorney, author and activist who lives in Berkeley, California. He is the Executive Director of the Tenderloin Housing Clinic, a non-profit organization in San Francisco that he co-founded in 1980. Shaw also co-founded and is on the Board of Directors of Uptown Tenderloin, Inc., a nonprofit organization that spearheaded the creation of the national Uptown Tenderloin Historic District in 2009. Uptown Tenderloin, Inc. is also the driving force behind the Tenderloin Museum, which opened in the spring of 2015. Shaw is also the editor of Beyond Chron, and has written five books on activism.
T-bone steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if it's cut from the small forward end of the tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse.
Tenderloin, Manhattan
The Tenderloin was an entertainment and red-light district in the heart of the New York City borough of Manhattan during the late 19th and early 20th centuries. The area originally ran from 24th Street to 42nd Street and from Fifth Avenue to Seventh Avenue. By the turn of the 20th century, it had expanded northward to 57th or 62nd Street and west to Eighth Avenue, encompassing parts of what is now the Flatiron District, NoMad, Chelsea, Hell's Kitchen, the Garment District and the Theater District. New York Police Department Captain Alexander S. "Clubber" Williams gave the area its nickname in 1876, when he was transferred to a police precinct in the heart of this district.
Metrication in Canada
Metrication in Canada began in 1970 and while Canada has converted to the metric system for many purposes, there is still significant use of non-metric units and standards in many sectors of the Canadian economy. This is mainly due to historical ties with the United Kingdom (before metrication), the traditional use of the imperial system of measurement in Canada, proximity to the United States, and to public opposition to metrication during the transition period. Until the 1970s, Canada traditionally used the Imperial measurement system, labelled as "Canadian units of measurements" under Schedule II, Section 4 of the "Weights and Measures Act" (R.S., 1985, c. W-6).
Filet mignon
Filet mignon (; French for "tender fillet" or "delicate/ fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called "filet de bœuf", which translates in English to "beef fillet". The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon.
1_Apprentice
That is interesting, since we are so off with stuff like the metric system. I like filet minoin, I am not sure how it is spelled but it is fantastic
0_Wizard
Filet mingnon is also part of the tenderloin. It is sooo good
no_passages_used
no_passages_used
no_passages_used
no_passages_used
Filet mignon
Filet mignon (; French for "tender fillet" or "delicate/ fine fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called "filet de bœuf", which translates in English to "beef fillet". The tenderloin runs along both sides of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. When sliced along the short dimension, creating roughly round cuts, and tube cuts, the cuts (fillets) from the small forward end are considered to be filet mignon.
Tenderloin, San Francisco
The Tenderloin is a neighborhood in downtown San Francisco, California, in the flatlands on the southern slope of Nob Hill, situated between the Union Square shopping district to the northeast and the Civic Center office district to the southwest. It encompasses about 50 square blocks, is a large wedge/triangle in shape (point faces East), and a conservative description has it bounded on the north by Geary Street, on the east by Mason Street, on the south by Market Street and on the west by Van Ness Avenue. The northern boundary with Lower Nob Hill historically has been set at Geary Street. The terms "Tenderloin Heights" and "The Tendernob" refer to the area around the indefinite boundary between the Upper Tenderloin and Lower Nob Hill.
Beef tenderloin
A beef tenderloin, known as an eye fillet in Australasia, filet in France, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the "sirloin" in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" "primal cut", which is closer to the butt of the cow.
Filet lace
Filet lace is the general word used for all the different techniques of Embroidery on Knotted Net (or in French Broderie sur Filet Noué). It is a hand made needlework created by weaving or Embroidery using a long blunt needle and a thread on a ground of knotted net lace or Filet Work made of square or diagonal meshes of the same sizes or of different sizes. Lacis uses the same technique but is made on a ground of Leno (a woven fabric) or small canvas (not a knotted lace). Filet lace is a form of decorative netting and as such can be presumed to have derived at some point from the fishnet that a community would require for fishing, hunting, transporting, etc.
Filet-O-Fish
The Filet-O-Fish otherwise known as the 'Fish-O-Filet' is a fish sandwich sold by the international fast food chain store McDonald's. It was invented in 1962 by Lou Groen, a McDonald's franchise owner in Cincinnati, Ohio, in response to falling hamburger sales on Fridays resulting from the Roman Catholic practice of abstaining from meat on Fridays. While the fish composition of the sandwich has changed through the years to satisfy taste and supply shortcomings, the framework of its ingredients have remained constant; a fried breaded fish fillet, a steamed bun, tartar sauce, and pasteurized processed American cheese.
T-bone steak
The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries). Both steaks include a "T-shaped" bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if it's cut from the small forward end of the tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse.
Randy Shaw
Randy Shaw is an attorney, author and activist who lives in Berkeley, California. He is the Executive Director of the Tenderloin Housing Clinic, a non-profit organization in San Francisco that he co-founded in 1980. Shaw also co-founded and is on the Board of Directors of Uptown Tenderloin, Inc., a nonprofit organization that spearheaded the creation of the national Uptown Tenderloin Historic District in 2009. Uptown Tenderloin, Inc. is also the driving force behind the Tenderloin Museum, which opened in the spring of 2015. Shaw is also the editor of Beyond Chron, and has written five books on activism.
1_Apprentice
ah okay. I like my steaks medium well, still juicy, they are so good with a sprinkle of salt
0_Wizard
Steak is interesting in that is usually sliced across muscle fibers. I like mine medium rare
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone.
partner_Steak_0
Filet mignon
self_0_Filet_mignon
Steak
A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak that is cut from the plate, the flank steak that is cut from the abdominal muscles, and the famous Silverfinger steak that is cut from the loin and includes three rib bones. When the word "steak" is used without qualification, it generally refers to a beefsteak. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steaks. Steaks are usually grilled, but they can be pan-fried, or broiled.
Muscle
Muscle is a soft tissue found in most animals. Muscle cells contain protein filaments of actin and myosin that slide past one another, producing a contraction that changes both the length and the shape of the cell. Muscles function to produce force and motion. They are primarily responsible for maintaining and changing posture, locomotion, as well as movement of internal organs, such as the contraction of the heart and the movement of food through the digestive system via peristalsis. Muscle tissues are derived from the mesodermal layer of embryonic germ cells in a process known as myogenesis. There are three types of muscle, skeletal or striated, cardiac, and smooth.
Myocyte
A myocyte (also known as a muscle cell) is the type of cell found in muscle tissue. Myocytes are long, tubular cells that develop from myoblasts to form muscles in a process known as myogenesis. There are various specialized forms of myocytes: cardiac, skeletal, and smooth muscle cells, with various properties. The striated cells of cardiac and skeletal muscles are referred to as muscle fibers. Cardiomyocytes are the muscle fibres that form the chambers of the heart, and have a single central nucleus. Skeletal muscle fibers help support and move the body and tend to have peripheral nuclei. Smooth muscle cells control involuntary movements such as the peristalsis contractions in the oesophagus and stomach.
Gamma motor neuron
A gamma motor neuron (γ motor neuron), also called gamma motoneuron, is a type of lower motor neuron that takes part in the process of muscle contraction, and represents about 30% of (Aγ) fibers going to the muscle. Like alpha motor neurons, their cell bodies are located in the anterior grey column of the spinal cord. They receive input from the reticular formation of the pons in the brainstem. Their axons are smaller than those of the alpha motor neurons, with a diameter of only 5 μm. Unlike the alpha motor neurons, gamma motor neurons do not directly adjust the lengthening or shortening of muscles.
Reduced muscle mass, strength and performance in space
There is a growing research database which suggests that skeletal muscles, particularly postural muscles of the lower limb, undergo atrophy and structural and metabolic alterations during space flight. However, the relationships between in-flight exercise, muscle changes and performance are not well understood. Efforts should be made to try to understand the current status of in-flight and post-flight exercise performance capacity and what the goals/target areas for protection are with the current in flight exercise program. From the very beginning of the U.S. human space program, serious and reasonable concern has been expressed about exposure of humans to the microgravity of space due to the potential systemic effects on terrestrially-evolved life forms that are so suitably adapted to Earth gravity.
Beefsteak
A beefsteak is a flat cut of beef, with parallel faces spaced to a thickness of 0.5–2" (1–5 cm), usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 4–20 ounces (120–600 g). Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized ("cf." cube steak). In Australia, beefsteak is referred to as just 'steak' and can be purchased uncooked in supermarkets, butchers and some smallgood shops.
Muscle contraction
Muscle contraction is the activation of tension-generating sites within muscle fibers. In physiology, muscle contraction does not necessarily mean muscle shortening because muscle tension can be produced without changes in muscle length such as holding a heavy book or a dumbbell at the same position. The termination of muscle contraction is followed by muscle relaxation, which is a return of the muscle fibers to their low tension-generating state. Muscle contractions can be described based on two variables: length and tension. A muscle contraction is described as isometric if the muscle tension changes but the muscle length remains the same.
1_Apprentice
That sounds painful, but at least they are dead already. Crazy how casually we eat dead animals