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Product Description
Synopsis
Offers advice on selecting and cooking steaks, and shares recipes for each type of cut, including tenderloin, porterhouse, strip, rib, rib-eye, sirloin, chuck, round, flank, and skirt.
Offers advice on selecting and cooking steaks, and shares recipes for each type of cut, including tenderloin, porterhouse, strip, rib, rib-eye, sirloin, chuck, round, flank, and skirt.
Inside This Book
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First Sentence
Cattle have changed a great deal in the United States since ranchers in the last century began crossbreeding the Spanish immigrant longhorn, a lean animal with great endurance, with fatter cattle from England. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Cattle have changed a great deal in the United States since ranchers in the last century began crossbreeding the Spanish immigrant longhorn, a lean animal with great endurance, with fatter cattle from England. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover