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- Beef_clod abstract "The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle. This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles. Beef clod can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef clod is to cook it with moist heat or braising. Long slow smoking also provides acceptable results.".
- Beef_clod wikiPageID "14748932".
- Beef_clod wikiPageRevisionID "482727486".
- Beef_clod hasPhotoCollection Beef_clod.
- Beef_clod subject Category:Cuts_of_beef.
- Beef_clod type Cut107653394.
- Beef_clod type CutOfBeef107656077.
- Beef_clod type CutsOfBeef.
- Beef_clod type Food107555863.
- Beef_clod type Matter100020827.
- Beef_clod type Meat107649854.
- Beef_clod type PhysicalEntity100001930.
- Beef_clod type Solid115046900.
- Beef_clod type Food.
- Beef_clod type FunctionalSubstance.
- Beef_clod comment "The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle. This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles. Beef clod can be prepared in a variety of methods both dry and moist, but the most recommended method to cook beef clod is to cook it with moist heat or braising. Long slow smoking also provides acceptable results.".
- Beef_clod label "Beef clod".
- Beef_clod sameAs m.03gwgz9.
- Beef_clod sameAs Q4879754.
- Beef_clod sameAs Q4879754.
- Beef_clod sameAs Beef_clod.
- Beef_clod wasDerivedFrom Beef_clod?oldid=482727486.
- Beef_clod isPrimaryTopicOf Beef_clod.