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A beefsteak, often called just steak, may be a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service one serving features a raw mass starting from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized
Pepprige Chocolate Sponge Cake
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Fusce sapien urna, tristique non sapien nec, rutrum fringilla eros. Etiam accumsan odio eget tempus consectetur. Aliquam et sapien nulla. Suspendisse lobortis leo ante, imperdiet tristique magna tristique eu. Nullam ultrices vulputate odio, eu iaculis nulla congue quis.
Lamb Ribs 10 lbs
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep , Ovis aries. A sheep in its first year may be a lamb and its meat is additionally lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, “hogget” and “sheep meat” aren’t employed by consumers outside New Zealand, South Africa and Australia.