beef carcass
31sticking — /ˈstɪkɪŋ/ (say stiking) noun (usually plural) the neck of a beef carcass. {stick2 + ing1 (originally of meat damaged by the butcher s knife, and therefore inferior) …
32Chuck steak — Beef Cuts Different cuts of beef Beef cut: Chuck …
33Ranch steak — Beef Cuts Beef cut: Chuck Steak type: Ranch steak also known as: boneless chuck shoulder steak, shoulder center steak, cut steak, shoulder petite, chuck clod arm roast …
34meat processing — Introduction preparation of meat for human consumption. Meat is the common term used to describe the edible portion of animal tissues and any processed or manufactured products prepared from these tissues. Meats are often classified… …
35Cattle feeding — Different cattle feeding production systems have separate advantages and disadvantages. Most cows have a diet that is composed of at least some forage (grass, legumes, or silage). In fact most beef cattle are raised on pasture from birth in the… …
36Pork — For other uses, see Pork (disambiguation). Pork tenderloin served French style …
37Angus cattle — This article is about Scottish Cattle. For other uses of the name Angus, see Angus (disambiguation). Black Angus redirects here; for the steakhouse see Black Angus Steakhouse Mixed herd of Black and Red Angus Angus cattle (Aberdeen Angus) are a… …
38Murray Grey — cows and a calf in snow, Walcha NSW A silver grass fed M …
39Slaughterhouse — A slaughterhouse, also called an abattoir (from the French verb abattre , to strike down ) or freezing works (New Zealand English), is a facility where animals are killed and processed into meat products. The animals most commonly slaughtered for …
40Chaim Soutine — Chaïm Soutine Amedeo Modigliani, Portrait of Soutine, 1916. Born 13 January 1893 (1893 01 13) …
