Highland Cattle Meat Their meat is lean, but well marbled, normally rated as premium beef. Numerous tests in Scotland have shown that Highland Cattle meat is lower in both fat and cholesterol than even chicken! It also is high in Iron.
Teres major is a cut of beef that comes from the chuck section of the cow, right below its front leg. It is about the size of a pork tenderloin and happens to be the second most tender cut from a cow (after the tenderloin, of course). It takes a skilled butcher to extract the teres major, which partially contributes to the cut's obscurity.
Flank steak, which is sometimes known as London broil, is generally on the less expensive side for a steak. It does have somewhat of a bad reputation for being tough, but once you show it a little love and kindness and maybe a splash of marinade, it can be quite tender.
In current usage, the term venison is used to describe the meat of a deer or antelope. Venison comes from animals such as our native whitetail deer, reindeer, moose, elk, and several non-native animals such as red deer, axis deer, fallow deer, sika deer, blackbuck antelope, and nilgai antelope.
If you’ve never heard of the Teres Major as a cut of beef, don’t fret. It’s fairly rare because of the skill it takes to remove it from the shoulder and it’s also goes by another name or two, the petite tender or shoulder petite tender. No matter the name, it’s my new favorite cut of beef and for several, very good reasons. It’s as tender as a fillet mignon, it costs about a third of the price of a fillet and, to me, it has more flavor than any other cuts. Another interesting fact is that it actually gets bigger when cooked…….seriously.
Maple trees symbolize balance, offering, practical magic, promise, longevity, generosity, and intelligence. One reason behind these meanings is that maple trees have the ability to adapt to many different soil types and climates.
Prime rib is also known as standing rib roast. ... The cut is from the rib roast, aka prime rib. To be considered a ribeye, the steak must be cut before the roast is cooked. Cost Ribeyes can be bone-in or boneless, with boneless cuts generally being more expensive per pound.