Lihaveise jaotustükid Koosta allpool kirjeldatud veiseliha jaotustükkide kohta loetelu roogadest, mida saab nendest valmistada. Ühte rooga saab valmistada ka mitmest erinevast jaotustükist. Mõtle ka selle peale, kuidas neid valmistatakse. Veiseliha jaotustükid: veise välisfilee striploin veise sisefilee tenderloin Veise abatükk shoulder clod Veise pähkeltükk thick flanck Veise välistükk silverside Veise antrekoot chuck, boneless
Scallops & Oyster mushroom Herb cream, rye bread crumble, chanterelle veloute Duck liver & Autumn apple Stewed apples, apple mash, ginger syrup, nuts praline, yoghurt espuma Duck & Carrot Duck liver tourchon, duck confit, carrot Main course Beef tenderloin Potato-fondant, fried chanterelles, chicken gizzard, garlic mash, port braised onion, mushroom sauce with cognac Lambneck Lambneck confit, soft goat cheese, eggplant mash, crushed potato salad, yoghurt gel, port jus with cowberry Deer & Celery
overview. In Flavor of Meat and Meat Products, biological types of beef cattle developed under a 42 Chapter 2 management-intensive grazing system. Journal of Yancey, E., M. Dikeman, K. Hachmeister, E. Chambers Food Quality 31(2):189–204. IV., G. Millike. 2005. Flavor characterization of top Toldrá, F., and M. Flores. 2000. The use of muscle blade, top sirloin, and tenderloin steaks as affected by enzymes as predictors of pork meat quality. Food pH, maturity, and marbling. Journal of Animal Chemistry 69:387–395. Science 83:2618–2623. United States Department of Agriculture, Human Yancey, E., J. P. Grobbel, M. Dikeman, J. Smith, Nutrition Information Service. 2007. Composition of K. Hachmeister, E. Chambers, P. Gadgil, G. Foods Handbook 8 series. http://www.nal.usda
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