From the Old French for "upper loin", it's an expensive cut of beef from the upper loin
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Dictionary of the Vulgar Tongue, by Francis Grose : Preface.  Mar 27, 2016 ... But its circulation was confined almost exclusively to the lower .... Over the whole is thrown a tarpaulin, or old sail: this is kept tight by ..... for which purpose they bestride it like a French poney, or post-horse, ..... Formerly purses were worn at the girdle, from whence they were cut. ...... The sur, or upper loin.
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La Mansin del Ingls  Ham, dried tongue, or some other salted meat, cut thin and put between two slices of ... I don't know (NEGRO LANGUAGE) perhaps from the French SCAVOIR. ... Old Scratch; the Devil: probably from the long and sharp claws with which he is .... SIR LOIN. The sur, or upper loin. SIR REVERENCE. Human excrement, a td.
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Nutrition Facts About Steaks - Answers.com  Beef is enormously popular in the U.S., as the average menu will tell you. ... to upper loin cuts from where you get the tenderest meat, such as filet mignon. ... Steaks that are less expensive tend to be tougher than higher-priced cuts. ... When dining at fast food restaurants, it's best to avoid deep fried foods (French fries, fried...
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StateMaster - Encyclopedia: Beef  Beef can be cut into steaks, pot roasts or short ribs, or it can be ground. .... Most cattle originated in the Old World with the exception of bison hybrids. ... Upper Half ... The brand is owned by the American Angus Association and its 35,000 rancher .... Tender cuts of beef from the loin and rib are best cooked via dry cooking...
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super-, supra-, sur- - Word Information  An expensive prime cut of beef used for roasting or steaks, taken from the lower ... from Middle French surlonge; literally, "upper part of the loin", from sur, "over, ... a wind instrument, with the highest or second-highest pitch of instruments in its family. ... Etymology: from about 1280, from Old French soverain, from Vulgar Latin...
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Lobel's Official Guide to Meat - Understanding Cuts of Veal  For example, the forequarter of beef is called the foresaddle of veal, and the ... makes a wonderful roast that can be complete with bones, or boneless and rolled. ... Veal cutlet, also known as round steak, comesthe top round and is cut from the...
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Cheat Sheet for Meat | Buedel Meat Up  Apr 24, 2013 ... Legend has it that when the owner of a particular Manhattan porterhouse ... Contemporary names for meat come from a variety of resources. ... Flat Iron Steak, Steak cut from the shoulder top blade muscle located .... tenderloin between short loin and round / Used for roasting or cutting steaks rich with flavor.
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Pig / Pork Cuts by Chart - CloveGarden  Pig Parts: photos, descriptions and details of culinary usage. ... Cushion Meat #405B, Cushion Meat ... With the side muscle off (#415A) it weighed 1 pound 4-3/8 ounces. Chops ... The upper section, if sold separately, would be "Saint Louis Ribs". Be aware, if ... In Europe, salt cured but unsmoked hocks are often used. Feet
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Roux - Wikipedia  Roux is flour and fat cooked together and used to thicken sauces. The fat is butter in French ... It is used as a thickener for gravy, other sauces, soups and stews. ... In Cajun cuisine, roux is made with bacon fat or oil instead of butter and dark brown in ... The French term roux has become a loan-word in Japanese, r (),...
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beef cuts anatomy | Johnny Prime  Dec 9, 2015 ... Still, others argue that the Porterhouse name stems from various 19th Century ... Anatomy: The Porterhouse is a cut of steak from the short loin ... Essentially, it is a large T-bone steak from the rear of the animal that has two different types of .... That fat cap is also called the Deckle when it is butchered away...
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These chocolate confections are so-called because they resemble ...  Jul 9, 2016 ... The Middle French word for this freshwater crustacean was crevice, ... The middle cut of a rib steak, it literally means between 2 ribs # Quiz...
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Steak - Wikipedia  A steak is a meat generally sliced perpendicular to the muscle fibers, potentially including a .... Beef steaks are commonly grilled, broiled or occasionally fried. .... Hamburg steak  a beefsteak that is shaped into a patty to be cooked after ... in 1897 and named after James Salisbury, a doctor during the American Civil War, who...
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Free Flashcards about FOOD & DRINK - StudyStack  SERVED WITH BEARNAISE SAUCE, THIS THICK CUT OF BEEF IS NAMED FOR A FRENCH ..... LAROUSSE SUGGESTS COOKING BRILL, A "FLAT" TYPE OF THIS, ..... TO MAKE A FRENCH "75" COCKTAIL, YOU NEED CHAMPAGNE,...
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Slow Travel France - Food and Menu Glossary, translations of ...  It was sent to Slow Travel by Mellen Candage, one of those devotees. ...  la vapeur: steamed ... boeuf au gros sel: boiled beef, with vegetables and coarse salt ... canard  la presse: roast duck served with sauce of juices, red wine, cognac .... darne: a slice or steak from fish, often salmon ..... pommes (de terre): potatoes.
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Filet mignon - Wikipedia  Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de buf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather ... The tenderloin (not to be confused with the short loin) runs along both sides...
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Steak au poivre - Wikipedia  Steak au poivre or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with loosely cracked peppercorns and then cooked.
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What is Chateau Briand? Is it a cut or a recipe? How do I make it ...  I know it has something to do with a beef tenderloin.... do I cut the ends off and the top and bottom, using only the middle peice?? I had it once at a wedding it...
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Top Of The Food Chain: Short Loin  Eat Me Daily  Apr 28, 2010 ... Maybe it's not as sexy as the Rib primal, but the Short Loin is the [. ... Muscles in this area aren't worked terribly hard, meaning that the meat is very tender ... bone found in two steaks: the Porterhouse and the aptly named T-Bone. ... T-Bone steaks take their name from the letter "T" shaped backbone that the...
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Free Flashcards about FOOD & DRINK - StudyStack  SERVED WITH BEARNAISE SAUCE, THIS THICK CUT OF BEEF IS NAMED FOR A .... YOU MIGHT ENJOY A GLASS OF THIS SICILIAN FORTIFIED WINE WHILE ... SEASONED STEW OF MEAT OR FISH & SOMETIMES VEGETABLES, RAGOUT ..... IN A TRADITIONAL CHINESE DISH, HARD-COOKED EGGS GET A...
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What is Chateau Briand? Is it a cut or a recipe? How do I make it ...  Meanwhile melt remaining 1/2 cup of butter in a sauce pan. ... Chateaubriand is traditionally served with Barnaise Sauce .... It's a succulent, thick cut of beef (usually taken from the center of the tenderloin) that's large enough for two people.
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Know Your Cuts of Meat: Beef - West Coast Prime Meats  Jul 12, 2016 ... These two muscles on the animal move very little and, consequently, remain tender, ... or clams; it is shorthand for psoas major, the Latin name for the muscle. ... The strip steak popularized near the stockyards of Kansas City ... The coulotte is a generously marbled boneless steak cut from the top sirloin cap.