| brisket | The part of a beef animal (sometimes used of other species) that constitutes the caudoventral part of the neck and lies cranially to and between the forelimbs of the animal. Origin: O.E. Brusket (05 Mar 2000) |
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| brisket disease | A disease of cattle, characterised by edematous swelling of the brisket and the tissues of the neck; the body cavities also contain large quantities of clear straw-coloured transudate; this disease results from right heart failure as a consequence of increased pulmonary resistance, which is in some way associated with movement of animals to high altitudes. Synonym: mountain sickness. (05 Mar 2000) |
| brisket |
a cut of meat from the breast or lower chest especially of beef
출처: wordnet.princeton.edu/perl/webwn
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| brisket |
Cut of beef from the breast, used for long, slow roasting, casseroles, stews or mince.
출처: www.tyson.com/UserControls/ViewTerms.aspx
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| brisket |
A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising.
출처: www.newitalianrecipes.com/cooking-terms.html
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| brisket |
A cut of beef (or mutton) taken from the breast section; sold without the bone and divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat. Brisket requires long, slow cooking.
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| brisket |
Usually refers to the sternum, but in some standards it refers to the entire thorax.
출처: www.ukcdogs.com/coonhounds/cbench/gloss.shtml
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| brisket | a cut of meat from the breast or lower chest especially of beef |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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