Identify the wholesale cuts of beef and name a retail cut that is derived from each of the wholesale cuts. Also indicate what cooking technique you would use for the retail cut
Rib, short loin, sirloin, chuck, round, flank, short plate, briskets, and foreshank are all examples of wholesale cuts. Sirloin steak is one example of a retail cut. Sirloin steak should be broiled, pan-broiled, or pan-fried.
You might also like to view...
Fatty streaks in blood vessels indicate the presence of atherosclerosis
Indicate whether the statement is true or false
What high-altitude adjustments should be made when baking cakes and cookies?
What will be an ideal response?
The two phases in the metabolic response to thermal injury are:
a. ebb and flow. b. catabolic and anabolic. c. shock and nutrition support. d. critical and therapeutic.
Which of the following statements is false?
A. Loss of height is a sign of osteoporosis. B. Women generally have the highest risk of osteoporosis after menopause. C. People with African ancestry have a higher risk of osteoporosis than people with Asian or white ancestry. D. Efforts to reduce the risk of osteoporosis should begin early in life.