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Cuts of and Fixins for Beef

 
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Cuts of and Fixins for Beef

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A 4 page essay on how the various cuts of beef are generally prepared. The paper posits that, although the use of beef has dropped, it is still popular and international. Recipes referenced include terriyaki stirfry, beef bourginnone, hamburgers, pot roast and goulash. Bibliography lists 6 sources.
Pages: 4
Filename:D0_Beef.doc
Paper Title: Cuts of and Fixins for Beef
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