Beef

Beef
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255
By:"John Torode","Jason Lowe"
"Cooking"
Published on 2009 by Taunton Press

Expensive steaks and roasts are cut from the short loin, and the tenderloin (fillet) \u003cbr\u003e\nstarts here— it ends in the \u003cb\u003esirloin\u003c/b\u003e. Of the approximately 68o pounds of meat and \u003cbr\u003e\nbone on a steer carcass, only 12 to 16 pounds is tenderloin. It is surrounded by a\u003cbr\u003e\n ...

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Features every way to cook beef and includes beef recipes from around the globe from the staple pies and stews of peasant cooking to the melt-in-the mouth delicacies of haute cuisine.

This Book was ranked 28 by Google Books for keyword sirloin.

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