It is usually transmitted between cows through the practice of recycling bovine carcasses for meat and bone meal protein, which is fed to other cattle.
It caused the French Government to ban meat and bone meal in animal feed, take T-bone steaks off menus and institute more stringent health tests for cattle.
Cooking is usually carried out outdoors: hulled wheat, chunks of meat on the bone, onions, spices, water and oil are added to the cauldron and cooked all night.
Until recently, British and American cattlemen fed their livestock meat-and-bone stuffs to produce heftier and more profitable animals, even though cows are herbivores.
Living in 14 villages along the Porcupine herd's migration route, some 7, 000 Gwich'in maintain a traditional culture linked to caribou meat, skins and bone tools.
As a control, I pulled a T-bone from my own rather substantial meat freezer.
Then let it cook from three to six hours until the meat is so tender it falls off the bone and the sauce turns a deep, rich red.
When the russet sauce is heated through and the flavors have begun to meld, the poultry is returned to the pan to braise, low and slow, until the meat is fall-off-the-bone tender.
But why would anyone want to eat cultured meat, rather than something freshly slaughtered and just off the bone?
T-bone steak (deboned) in London's Smithfield meat market as a gesture of solidarity.
For starters we have our own cuts, and we like to separate the different types of meat by its texture and shape, so for example what you guys call T-bone we actually divide into two different cuts: the boneless Lomo and the small steak Costeleta.
France, which has banned the sale of T-bone steaks and all animal feed made from ground-up cattle, so called meat and bonemeal, had called for a complete ban on the produce in an effort to avoid isolation within the union.
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