Let's Cook Meat: Recipes You'll Like

Let's Cook Meat: Recipes You'll Like

Let's Cook Meat: Recipes You'll LikeThe quality and tenderness of beef cuts are the two factors which...
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$19.99 AUD
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SKU: gb-62804-ebook
Product Type: Books
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Author: National Live Stock and Meat Board
Format: eBook
Language: English
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Let's Cook Meat: Recipes You'll Like

Let's Cook Meat: Recipes You'll Like

$19.99 $9.99

Let's Cook Meat: Recipes You'll Like

$19.99 $9.99
Author: National Live Stock and Meat Board
Format: eBook
Language: English

Let's Cook Meat: Recipes You'll Like

The quality and tenderness of beef cuts are the two factors which determine the cooking method used in their preparation. Tender cuts cooked by roasting, broiling and panbroiling may be served rare, medium or well done. Less tender cuts cooked by braising, panfrying or in liquid should be cooked well done. Some beef is marketed as corned beef and some as dried beef to provide flavor variety. Frozen beef cuts may be stored at 0 F. or lower, 6 to 12 months. Have the market man remove the chine bone to make carving easier. Season. Place fat side up on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part, being sure that the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in slow oven (300 F.) to the desired degree of doneness. Allow 18 to 20 minutes per pound for cooking a rare roast; 22 to 25 minutes for medium; and 27 to 30 minutes for well-done. ......Buy Now (To Read More)

Product details

Ebook Number: 62804
Author: National Live Stock and Meat Board
Release Date: Aug 1, 2020
Format: eBook
Language: English

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