ingredient information
Beef Sirloin Roasted
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Beef is muscle tissue obtained from bovines, especially domestic cattle. Beef is one of the principal meats used in European cuisine and cuisine of the Americas, and is important in Africa, East Asia, and Southeast Asia as well. In the Middle East, lamb is the usual meat preferred over beef. Beef is taboo to Hindus. Beef can be cut into steaks, pot roasts, or short ribs, or ground into hamburger. Several Asian and European nationalities include the blood in their cuisine as well—it is used in some varieties of blood sausage. Other beef variety meats include the tongue, which is usually sliced for sandwiches in Western cooking; tripe from the stomach; various glands—particularly the pancreas and thyroid—referred to as sweetbreads; the heart, the brain, the liver, the kidneys; and the tender testicles of the bull commonly known as "calf fries", "prairie oysters", or "Rocky Mountain oysters." The better cuts are usually obtained from steers, as heifers tend to be kept for breeding. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is generally tougher, so it is frequently used for ground beef US/ mince UK. Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed grain. The United States, Brazil, the European Union, Japan and the People's Republic of China are the world's five largest producers of beef. Beef production is also important to the economies of Nicaragua, Argentina, Russia, Australia, Mexico, and Canada. Chuck — one of the most common sources for hamburger. Rib — Short ribs, baby back ribs, rib eye steak. Short Loin — from which porterhouse steaks, and filet mignon, the most tender, are cut. Sirloin — less tender than short loin, but more flavorful. Round Brisket — often associated with barbeque beef brisket. Shank — used primarily for stews and soups, but is not usually served another way, due to it being the toughest of the cuts. Plate Flank Source:http://en.wikipedia.org/wiki/Beef