Jellied beef
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Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. Silverside is boned out from the top along with the topside and thick flank. It is usually prepared as a 2nd class roasting joint. It may also be thinly sliced for minute steak or beef olives, or split in two to produce a salmon-cut.
The common method of preparation is being boiled and left simmering for several hours. In most parts of the U. This meat-related article is a stub. You can help Wikipedia by expanding it. Please help improve it or discuss these issues on the talk page.
The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. Ground beef is generally made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used.
In a study in the U. 2008, eight brands of fast food hamburgers were evaluated for recognizable tissue types using morphological techniques that are commonly used in the evaluation of tissue’s histological condition. Small amounts of bone and cartilage may have been detached during the separation process. Brain tissue was not detected in any of the samples. Adipose tissue—”The amount of lipid observed was considerable and was seen in both adipose tissue and as lipid droplets. Ground beef in the United States may contain a meat-based product used as a food additive produced using technology known as advanced meat recovery systems or alternatively by using the slime system.
Meat processing methods used by companies such as Beef Products, Inc. In government and industry records in testing for the United States’ school lunch program, pathogens such as E. Although any cut of beef can be used to produce ground beef, chuck steak is a popular choice because of its rich flavor and meat-to-fat ratio. Round steak is also often used.
Ground beef is popular as a relatively cheap and quick-cooking form of beef. Some of its best-known uses are in hamburgers, sausages and cottage pies. It is an important ingredient in meatloaf, sloppy joes, meatballs, and tacos. It can be used to make meat sauces, for example, lasagna and spaghetti bolognese in Italian cuisine. Raw, lean, ground beef is used to make steak tartare, a French dish. O157:H7 were responsible for four deaths in the U. 1993 and hundreds of people fell ill.
To ensure the safety of food distributed through the National School Lunch Program, food banks, and other federal food and nutrition programs, the United States Department of Agriculture has established food safety and quality requirements for the ground beef it purchases. These rules only apply to meat being sold across state lines. Fast food hamburgers: what are we really eating? Archived from the original on October 18, 2011. Safety of Beef Processing Method Is Questioned”.
DoD Joint Course in Communication, Class 02-C, Team 1. Case Study: Jack in the Box E. Archived from the original on March 9, 2010. An Evaluation of the Food Safety Requirements of the Federal Purchase Ground Beef Program”.
Look up ground beef in Wiktionary, the free dictionary. A cockle is an edible marine bivalve mollusc. Although many small edible bivalves are loosely called cockles, true cockles are species in the family Cardiidae. True cockles live in sandy, sheltered beaches throughout the world. The distinctive rounded shells are bilaterally symmetrical, and are heart-shaped when viewed from the end. Cockles typically burrow using the foot, and feed by filtering plankton from the surrounding water. Cockles are capable of “jumping” by bending and straightening the foot.
There are more than 205 living species of cockles, with many more fossil forms. The dog cockle, Glycymeris glycymeris, has a similar range and habitat to the common cockle, but is not at all closely related, being in the family Glycymerididae. The dog cockle is edible, but due to its toughness when cooked it is generally not eaten, although a process is being developed to solve this problem. Cockles are a popular type of edible shellfish in both Eastern and Western cooking. They are collected by raking them from the sands at low tide. In England and Wales, as of 2011, people are permitted to collect 5 kg of cockles for personal use. Those wishing to collect more than this are deemed to be engaging in commercial fishing and are required to obtain a permit from the Inshore Fisheries and Conservation Authority.
