- the ribs for
easier carving. Rib-eye
steaks are cut from a
standing rib,
boned with most of the fat and
lesser muscles removed.
While the cut is often...
- the person's
weight while submerged. This
weight is then
compared with "
dry weight" as
recorded outside the
water to
determine overall body density....
-
Ribberull is a
Norwegian seasoned meat roll. It
consists of pork ribs
boned, flattened, sewn to form a long rectangle, rolled, pressed, and steamed. A...
-
upwards slightly at the
level of the knee. The
forelegs are
straight and well-
boned, the hind legs
muscular and powerful; the legs are not
overly heavy. The...
- too
tough to eat. The
primary muscle is the
biceps femoris.
Silverside is
boned out from the top
along with the
topside and
thick flank. It is
usually prepared...
-
Jambon sec des
Ardennes (lit.
French for
Ardennes dry-cured ham) is the
collective certification mark for
dry-cured hams from the
French department of the...
- 5–5.9 kg). The
height is 11 to 13
inches (27–33 cm). The
breed is fine-
boned, with almond-shaped eyes and large,
erect ears.
There is no
color standard...
-
types of chistorra: one made only of pork meat and
another made of lungs,
boned pig head and the pancreas,
called berica. The
local variety of chistorra...
-
primal of a beef animal,
usually with rib bone attached. In some areas, the
boned version is
called a "rib eye", in
others the
terms are interchangeable....
-
adult pigs, bred
according to
traditional methods, is skinned, degreased,
boned,
separated from the
fiocchetto and
trimmed by hand, so as to give it its...
