Buying and Preparing the Broiling Steaks
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A consumer meat specialist gives tips for selecting and preparing sirloin, tenderloin, porterhouse, rib, club, and boneless ribeye steaks, explaining that they all are suitable for broiling., Presents the U.S. Department of Agriculture's consumer meat specialist discussing the right cut and USDA quality grade of sirloin, tenderloin, porterhouse, and boneless ribeye steaks. Comments that steak can be enjoyed on all occasions.
Complete catalog record
A consumer meat specialist gives tips for selecting and preparing sirloin, tenderloin, porterhouse, rib, club, and boneless ribeye steaks, explaining that they all are suitable for broiling., Presents the U.S. Department of Agriculture's consumer meat specialist discussing the right cut and USDA quality grade of sirloin, tenderloin, porterhouse, and boneless ribeye steaks. Comments that steak can be enjoyed on all occasions.NOTE: Two (or more) records have been merged together to create this data.
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Sources
- 16mm Filmography (legacy record) — title, year, creator, length, format, color, description, catalog record
- University of Georgia Brown Media Archives · record ↗ — title, year, format, color, description
Original permalink · Record added 2024-04-22 18:11:32