0_Wizard
Hey there. I am an avid eater of meat, but my favorite by far is beef.
Cuts of beef are first divided into primal cuts, pieces of meat initially separated from the carcass during butchering.
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Cut of beef
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Healthscope
Healthscope is an Australian company which operates private hospitals, medical centres and International pathology services. The company is headquartered on St Kilda Road, Melbourne. The company operates medical/surgical hospitals as well as a number of psychiatric and rehabilitation clinics. Healthscope is a private healthcare provider in Australia with 45 hospitals. With pathology operations across New Zealand, Malaysia and Singapore. Formed in 1985, the Healthscope Group has a long and proud history in the private health care industry, and was initially listed on the Australian Securities Exchange (ASX) in 1994.
Cattle slaughter in India
Cattle slaughter is a controversial topic in India because of the cattle's traditional status as an endeared and respected living being to many in Hinduism, Sikhism, Jainism and Buddhism, in contrast to cattle being considered as an acceptable source of meat by many in Islam, Christianity as well as some adherents of Indian religions. More specifically, the cow's slaughter has been shunned because of a number of reasons such as being associated with god Krishna in Hinduism, cattle being respected as an integral part of rural livelihoods and an essential economic necessity. Historically, cattle slaughter has also been opposed by various Indian religions because of the ethical principle of Ahimsa (non-violence) and the belief in the unity of all life.
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.
Pink slime
"Pink slime" (a derogatory term for lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The resulting paste is exposed to ammonia gas or citric acid to kill bacteria. In 2001, the United States Department of Agriculture (USDA) approved the product for limited human consumption. LFTB prepared using ammonia gas is banned for human consumption in Canada and the European Union.
Horse meat
Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. It is slightly sweet, tender and low in fat. Because of the role horses have played as companions and as workers, and ensuing concerns about the ethics of the horse slaughter process, it is a taboo food in some cultures, for example the Romani, whose culture contains a rich history of equine husbandry.
2013 horse meat scandal
The 2013 horse meat scandal was a scandal in Europe in which foods advertised as containing beef were found to contain undeclared or improperly declared horse meat – as much as 100% of the meat content in some cases. A smaller number of products also contained other undeclared meats, such as pork. The issue came to light on 15 January 2013, when it was reported that horse DNA had been discovered in frozen beefburgers sold in several Irish and British supermarkets. The analysis stated that samples of beef burgers also contained pig DNA; pork is a taboo food in the Muslim and Jewish communities. While the presence of undeclared meat was not a health issue, the scandal revealed a major breakdown in the traceability of the food supply chain, and the risk that harmful ingredients could have been included as well.
1_Apprentice
I love meat so much, and steak and beef are also my favorite too.
0_Wizard
My favorite is the flank steak, you got to love those abdominal muscles. So juicy!
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.
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Steak
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Flank steak
The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as "sobrebarriga", literally meaning "over the belly". A thin flank steak in South America is known as a "matambre". A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in "fajitas". It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender.
Abdominal exercise
Abdominal exercises are those that affect the abdominal muscles (colloquially known as the stomach muscles or "abs"). Abdominal exercises are useful for building the abdominal muscles. This is useful for improving performance with certain sports, back pain, and for withstanding abdominal impacts (e.g., taking punches). According to a 2011 study, abdominal muscle exercises are known to increase the strength and endurance of the abdominal muscles. It has been highly disputed whether or not abdominal exercises have any reducing effect on abdominal fat. The aforementioned 2011 study found that abdominal exercise does not reduce abdominal fat; to achieve that, a deficit in energy expenditure and caloric intake must be created—abdominal exercises alone are not enough to reduce abdominal fat and the girth of the abdomen.
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.
Abdomen
The abdomen (less formally called the belly, stomach, tummy or midriff) constitutes the part of the body between the thorax (chest) and pelvis, in humans and in other vertebrates. The region occupied by the abdomen is termed the abdominal cavity. In arthropods it is the posterior tagma of the body; it follows the thorax or cephalothorax. The abdomen stretches from the thorax at the thoracic diaphragm to the pelvis at the pelvic brim. The pelvic brim stretches from the lumbosacral joint (the intervertebral disc between L5 and S1) to the pubic symphysis and is the edge of the pelvic inlet. The space above this inlet and under the thoracic diaphragm is termed the abdominal cavity.
Respiratory system
The respiratory system (also respiratory apparatus, ventilatory system) is a biological system consisting of specific organs and structures used for gas exchange in animals and plants. The anatomy and physiology that make this happen varies greatly, depending on the size of the organism, the environment in which it lives and its evolutionary history. In land animals the respiratory surface is internalized as linings of the lungs. Gas exchange in the lungs occurs in millions of small air sacs called alveoli in mammals and reptiles, but atria in birds. These microscopic air sacs have a very rich blood supply, thus bringing the air into close contact with the blood.
London broil
London broil is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. Despite its name, the dish and the terminology are North American, not British. Although butchers may label top round steak or roast "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill. It is then served in thin slices, cut across the grain. If cut and used for sandwiches, the meat is usually rarer than traditional roast beef.
Skirt steak
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with "flank steak", a generally similar adjacent cut nearer the animal's rear quarter. Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking. The inside skirt steak is often confused with the flank steak, which is the tail of the porter house and T-bone steaks of the short loin found on the flank.
1_Apprentice
I really like rib eye and filet mignon. Such tender, flavorful cuts of meat.
0_Wizard
So do I, but sometimes filet mignon can get pretty pricey!
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.
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Filet mignon
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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.
Heinie Manush
Henry Emmett Manush (July 20, 1901 – May 12, 1971), nicknamed "Heinie", was an American baseball outfielder. He played professional baseball for 20 years from 1920 to 1939, including 17 years in Major League Baseball for the Detroit Tigers (1923–1927), St. Louis Browns (1928–1930), Washington Senators (1930–1935), Boston Red Sox (1936), Brooklyn Dodgers (1937–1938), and Pittsburgh Pirates (1938–1939). After retiring as a player, Manush was a minor league manager from 1940 to 1945, a scout for the Boston Braves in the late 1940s and a coach for the Senators from 1953 to 1954. He was inducted into the Baseball Hall of Fame in 1964.
Floyd–Warshall algorithm
In computer science, the Floyd–Warshall algorithm is an algorithm for finding shortest paths in a weighted graph with positive or negative edge weights (but with no negative cycles). A single execution of the algorithm will find the lengths (summed weights) of the shortest paths between "all" pairs of vertices. Although it does not return details of the paths themselves, it is possible to reconstruct the paths with simple modifications to the algorithm. Versions of the algorithm can also be used for finding the transitive closure of a relation formula_1, or (in connection with the Schulze voting system) widest paths between all pairs of vertices in a weighted graph.
Stephen Warshall
Stephen Warshall (November 15, 1935 – December 11, 2006) was an American computer scientist. During his career, Warshall carried out research and development in operating systems, compiler design, language design, and operations research. Warshall died on December 11, 2006 of cancer at his home in Gloucester, Massachusetts. He is survived by his wife, Sarah Dunlap, and two children, Andrew D. Warshall and Sophia V. Z. Warshall. Warshall was born in New York City and went to public school in Brooklyn. He graduated from A.B. Davis High School in Mount Vernon, New York and attended Harvard University, receiving a bachelor's degree in mathematics in 1956.
Shooter's sandwich
The shooter's sandwich is a steak sandwich prepared with cooked steak and mushrooms, salt and pepper that is placed inside a hollowed-out long loaf of bread and then weighed down. It originated in England from the Edwardian era, and is similar to the Beef Wellington. The shooter's sandwich is a steak sandwich prepared by filling a hollowed-out long loaf of bread with cooked filet mignon steak, cooked mushrooms, salt and pepper. Weights are then placed atop the sandwich to squeeze it down, and it is typically left weighed down overnight, which causes the juices from the meat to soak into the bread.
Caesars Palace
Caesars Palace is a AAA Four Diamond luxury hotel and casino in Paradise, Nevada, United States. The hotel is situated on the west side of the Las Vegas Strip between Bellagio and The Mirage. It is one of the most prestigious casino hotels in the world and one of Las Vegas's largest and best known landmarks. Caesars Palace was established in 1966 by Jay Sarno, who sought to create an opulent facility that gave guests a sense of life during the Roman Empire. It contains many statues, columns, and iconography typical of Hollywood Roman period productions including a statue of Julius Caesar near the entrance.
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.