'Short ribs' diaporamas de présentation

BEEF IDENTIFICATION

BEEF IDENTIFICATION. NEXT. PARTS. A. Muzzle B. Hock C. Dewclaw D. Foot. A. B. C. D. NEXT. PARTS. A. Pastern B. Neck C. Brisket D. Twist. A. B. C. D. NEXT. PARTS. A. A. Forearm B. Chest C. Dewlap D. Dewclaw. B. C. D. NEXT. PARTS.

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Food Presentation

1.07k views • 62 slides

James M. Laws, P.Ag. Executive Director

Canadian Meat Council Presentation to the Standing Senate Committee on Agriculture and Forestry February 26, 2004. James M. Laws, P.Ag. Executive Director. Who is the Canadian Meat Council?.

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544 views • 26 slides

434 views • 26 slides

Meats

Meats. Round Steak. Sirloin Steak. Arm Pot Roast. T-Bone Steak. Rib Steak. Blade Roast. Rib Roast. Tenderloin Roast. Short Ribs. Hamburger. Flank Steak. Tip Roast. Porterhouse Steak. Beef Stew. Brisket.

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Beef Short Rib

Beef Short Rib. Product Listing. This picture shows the 3-Bone Short Rib as we receive it from the packing plants. This picture shows the limited trim we produce in manufacturing 3-Bone Short Ribs. This picture shows the Short Ribs from end to end.

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Airfoil Shape: Eppler 423 Selected for high coefficient of lift at relatively low speeds

Airfoil Shape: Eppler 423 Selected for high coefficient of lift at relatively low speeds 32 balsa wood short ribs, 6 long ribs to support flaps and ailerons. Wing Construction Method Ribs cut from 3/32 in. balsa sheets Laser cutter used to ensure precision

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