 The hams and shoulders are more frequently cured, but are also sold as fresh pork " steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a fraction of a pound. Some fat...  Dietotherapy - Side 702av William Edward Fitch - 1918Uten tilgangsbegrensning - Om denne boken
 | 1894 - 974 sider
..."steak." The tenderloin proper is a comitively lean and very small strip of meat lying under the bones of loin and usually weighing a fraction of a pound. Some fat is ally trimmed off from the hams and shoulders, which is called itn and shoulder fat," and is often used... | |
 | Wilbur Olin Atwater, Arthur Peyton Bryant - 1899 - 100 sider
...fresh as pork "steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a...and is often used for sausages, etc. What is called 1. Head. 2. Shoulder. 3. Back. 4. Middle cut. 5. Belly. 6. Ham. 8. Loin. F1G. 4. — Diagrams of cuts... | |
 | Julius Friedenwald, John Ruhräh - 1904 - 722 sider
...fresh pork " steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a...back. It is the kidney fat. As stated above, cuts as shown in the diagrams herewith correspond to those of which analyses are reported in the tables... | |
 | Charles D. Woods - 1904 - 36 sider
...fresh as pork "steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a...back. It is the kidney fat. As stated above, cuts as shown in the diagrams herewith correspond to those of which analyses are reported in the table beyond,... | |
 | Julius Friedenwald - 1905 - 384 sider
...under the bones of the loin and usually weighing a fraction of a pound. Some fat is <> 7 3 \ 4 8 / I usually trimmed off from the hams and shoulders, which...back. It is the kidney fat. As stated above, cuts as shown in the diagrams herewith correspond to those of which analyses are reported in the tables... | |
 | Daniel Coit Gilman, Harry Thurston Peck, Frank Moore Colby - 1906 - 902 sider
...meat lying under the bones of the loin and usually weighing less than a pound. In cutting up pork, some fat is usu-ally trimmed off from the hams and...called 'leaf lard.' at least in some locali-ties, conies from the in-side of the back, and is the kidney fat. FlG 4. DRESSED BIDE OP VEAL. The accompanying... | |
 | Daniel Coit Gilman, Harry Thurston Peck, Frank Moore Colby - 1906 - 902 sider
...meat lying under the bones of the loin and usually weighing less than a pound. In cutting up pork, some fat is usually trimmed off from the hams and...is called 'leaf lard.' at least in some localities, conies from the inside of the back, and is the kidney fat. The accompanying table shows the average... | |
 | Harvey Washington Wiley - 1907 - 678 sider
...fresh as pork "steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a...back. It is the kidney fat. As stated above, cuts as shown in the diagrams herewith correspond to those of which analyses are reported in the table beyond,... | |
 | Julius Friedenwald - 1909 - 798 sider
...fresh pork " steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a...called " leaf lard," at least in some localities, conies from the inside of the back. It is the kidney fat. As stated above, cuts as shown in the diagrams... | |
 | Daniel Coit Gilman, Harry Thurston Peck, Frank Moore Colby - 1909 - 904 sider
...meat lying under the bones of the loin and usually weighing less than a pound. In cutting up pork, some fat is usually trimmed off from the hams and...used for sausages, etc. What is called 'leaf lard," JB made from the ]eaf (at of the peritoneum and the fat about the kidney and along the belly. The accompanying... | |
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