Beef consomme can
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The best beef is obtained from early maturing, special beef breeds. High-quality beef has firm, velvety, fine-grained lean, bright red in colour and well-marbled. In the United States, grades in order of quality are prime, choice, good, commercial, utility, cutter, and canner. Commercial grades are mainly from mature cattle, especially cows.
Utility, cutter, and canner grades are used in processed meat products. Butchering practices differ among countries, resulting in a variety of names for the different cuts. In the United States, where beef is the most popular meat, steaks—cross-sections from the fleshier parts of the carcass—are among the most desirable cuts. The standing rib roast, called in Britain the best rib, is also a valued cut. This article was most recently revised and updated by Adam Augustyn. Amid growing concerns about web-borne attacks against clients, including mobile clients, BeEF allows the professional penetration tester to assess the actual security posture of a target environment by using client-side attack vectors. On this Wikipedia the language links are at the top of the page across from the article title.
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Lascaux, show aurochs in hunting scenes. In the United States, the growth of the beef business was largely due to expansion in the Southwest.
