The Connoisseur's Guide to Meat

The Connoisseur's Guide to Meat
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256
By:"Jennie Milsom"
"Cooking"
Published on 2009 by Sterling Publishing Company, Inc.

\u003cb\u003eSirloin\u003c/b\u003e The \u003cb\u003esirloin\u003c/b\u003e primal is taken from the upper hip of the beef animal or carcass\u003cbr\u003e\n. It weighs around 22 pounds and is one of the middle meats. It is less tender than \u003cbr\u003e\nthe loin and rib primals and is therefore a cheaper cut. The \u003cb\u003esirloin\u003c/b\u003e can be ...

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Each leatherette handbook with full-color illustrations provides advice on buying and storing a particular type of food and offers cooking techniques and tasty recipes, all designed to be eco-friendly, in a series of culinary references that focuses on sustainable food.

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