Beef

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Types of cut

Infos about types of cuts, lorem ipsum lorem ipsum

1. Neck, tongue piece

2. High rib

3. Roast beef: steak, roasting or grilling

4. Hip: Roast, steak

5. Fillet: medallions, steaks

6. Ball: peeled meat, tartare, roast, goulash, steaks

7. Upper bowl: roulades, roasts, goulash, shredded meat

8. Underside: roulades, lean roasts or goulash

9. Hinterbein, Hesse: cooked meat and soup meat

10. Shoulder: Roast and goulash

11. Foreleg, Hesse: cooked meat and soup meat

12. Cross rib: soup meat

13. Breast: cooked meat and soup meat

14. Thinning, lobes

How too cook the meat

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Seasoning

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum.

Ricardo Pires

ricardo.pires@metro-rto.com, Schieweg 104, 2627 AR, Delft, Netherlands

See Beef recipes
Beef recipes