каталонский
tapa plana 1
The original porter-house steaks came from the small end of the loin.
2
The hind-quarter of veal and the loin make two good roasting pieces.
3
This consists of the leg and loin, and is the choicest cut.
4
All three collagens had lower content in loin than that in rump.
5
English chops: Cut two inches thick from the loin, including the kidney.
1
Imagine getting rid of cows and growing your sirloin in the lab.
2
Pulse about a pound of beef sirloin or tenderloin in food processor.
3
At the same time, with the sirloin of beef, Burgundy was supplied.
4
A rib or sirloin roast should be prepared as directed for roasting.
5
What is the price per pound of porterhouse and of sirloin steak?
1
In meat markets, fresh beef tenderloin sells for sixteen cent a pound.
2
Where the sound of the drum is heard must be the tenderloin.
3
Pulse about a pound of beef sirloin or tenderloin in food processor.
4
With a sharp knife make a deep pocket lengthwise in each tenderloin.
5
If you don't have any beef on hand, use pork tenderloin instead.
6
Using small sharp knife, cut 12 one-inch-deep slits all over beef tenderloin.
7
For this and other reasons, pork tenderloin has become extremely popular.
8
A pork tenderloin is small, usually just large enough to serve two people.
9
Remove the flank end and then the tenderloin, also taking out the bones.
10
Take the tenderloin, lay it flat on a board after removing the fat.
11
Our tenderloin steak was quite as good as the English rump.
12
It was more glittering, more raffish, more clamant of the tenderloin than ever.
13
Nothing but a porterhouse or tenderloin steak or a kidney chop will do.
14
A pork loin can be grill-roasted much like a beef tenderloin.
15
Wrap bacon slices around tenderloin and rosemary to enclose tenderloin completely.
16
They were almost pathetically grateful, however, I noticed, for an occasional broiled tenderloin.
