例句与“ brisket cut " 变形 干 匹配词 所有 精确 任何 Crop, chuck and blade and brisket cuts EuroParl2021 Meat of bovine animals, boneless excluding fore-quarters, ‘compensated’ quarters, crop, chuck and blade and brisket cuts, frozen EurLex-2 2. Brisket cut EurLex-2 Crop,...
Brisket Point Cut cooking information, facts and recipes. Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass.
The first cut Angus brisket, equivalent to Choice-Plus grade, is wet-aged for a minimum of 21 days for maximum flavor and a lovely texture. You can get it sent frozen or fresh, and regardless it’ll be 6.5-7 pounds. If you’re looking for a first cut, it’s hard to do better ...
cut,cut of meat 想词 pork猪;ribs肋骨;steak牛排;roast烤,焙;beef牛;BBQ野外烧烤;marinade腌泡汁;barbecue烤;slaw卷心菜沙拉,卷心菜色拉;meat , 类;meats类; 英语例句库 More info: Use a slender metal pin, like a turkey lacer, to check whether thebrisketis tender. ...
n. a cut of meat from the breast or lower chest especially of beef brisket的用法和例句: 1.Overbrisket? It's not justbrisket. 为了个牛胸肉吗 不单是为了牛胸肉 2.I present the most tenderbrisketeverbrisketed. 我做了嫩过所有牛胸的牛胸肉 ...
Some common nicknames for brisket cut from the point are “moist”, “fatty”, or “marbled.” Meat cut from the flat is commonly referred to as “lean”. The brisket flat The brisket flat is also known as the “first cut” and is a leaner portion of meat relative to the point cut...
“beef brisket”:这是“brisket”的另一种常见说法,特指牛的胸肉部分。 说明/解释:添加了“beef”作为修饰词,明确指出了肉的种类。 “point cut brisket”:指的是牛胸肉中较为肥美的一部分,常用于烧烤或烟熏。 说明/解释:这种表达进一步细分了“brisket”的部位,突出了其特定的烹饪用途。
A Tri Tip vs Brisket is a much leaner and easier to cook cut of beef than a brisket. Tri tip can be ready to eat in less than an hour and is delicious.
Brisket: you can use the flat-cut or point-cut for this recipe. Trim the excess fat leaving a thin layer of the fat cap. You will need about 4 pounds of brisket. Dry Spice Rub: Paprika, chili powder, brown sugar, garlic powder, onion powder, ground cumin, ground mustard, salt and...
Step 2:Find the grain. Look for the meat’s muscle fibers, then turn the meat 90 degrees to slice across them. A whole brisket is actually made up oftwo separate muscles, the thinner flat cut and the thicker point cut, and these have fibers that run in two different directions. If yo...