The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly
Author:Kari Underly
Language: eng
Format: mobi, epub
ISBN: 9781118183632
Publisher: Wiley
Published: 2012-07-30T23:00:00+00:00
ETHNIC CUTS
HISPANIC
Follow Steps 1 and 2. Trim the ends to square off the skirt steak. Use a fillet knife and carefully butterfly for:
FAJITAS
ARRACHERA
CARNE ASADA
SUBPRIMAL:
OXTAIL
The oxtail is the tail of a cow, not actually an ox. This item makes amazing soup stock and is popular all over the world.
LOCATION AND COMPOSITION
The oxtail is the tail portion of the animal.
CUT
Beef Oxtail for Soup
ETHNIC CUT
Cola de Res
1 OXTAIL
The distances between the oxtail joints are the same.
Download
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly.epub
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
The Sprouting Book by Ann Wigmore(3409)
Better Homes and Gardens New Cookbook by Better Homes & Gardens(3371)
Trullo by Tim Siadatan(3303)
Super Food Family Classics by Jamie Oliver(3246)
Panini by Carlo Middione(3160)
Hedgerow by John Wright(3106)
Bread Revolution by Peter Reinhart(2989)
Sauces by James Peterson(2964)
Jam by Jam (epub)(2876)
Ottolenghi - The Cookbook by Yotam Ottolenghi(2736)
Oh She Glows Every Day by Angela Liddon(2628)
My Pantry by Alice Waters(2433)
Hot Sauce Nation by Denver Nicks(2369)
The Culinary Herbal by Susan Belsinger(2332)
Veg by Jamie Oliver(2305)
The Art of Making Gelato by Morgan Morano(2160)
Wanderlust by Jeff Krasno(2145)
Meathooked by Marta Zaraska(2144)
Basic Illustrated Edible and Medicinal Mushrooms by Jim Meuninck(2132)
