query: where does t-bone steak come from on a cow

pos: T-bone steak T-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if it's cut from

pos: T-bone steak T-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. The smaller portion of a T-bone, when sold alone, is known as a filet mignon, especially if it's cut from

neg: Loin chop Loin chop Loin chops can refer to either a commercial cut of pork, or lamb. Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops. They look like a T-bone steak from a cow, and they contain two muscles, the loin and tenderloin. Since they cook so differently, cooking them by very fast methods is not recommended. Unlike pork loin chops, lamb loin chops contain almost one muscle. They are bigger than rib chops, and the biggest lamb chop that does not have bands of connective tissue

neg: T-bone steak meat, but from a calf, is used for "Cotoletta alla milanese", which consists of 1.5 cm-thick cuts which are battered in breadcrumbs and fried in clarified butter with salt. T-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to

neg: Strip steak York strip steak. When still attached to the bone, and with a piece of the tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse steak, the difference being that the porterhouse has a larger portion of tenderloin included. The strip steak may be sold with or without the bone. Strip steaks may be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for fillet and rib eye steaks. A bone-in strip steak with no tenderloin attached is sometimes referred to as a shell steak. Strip steak The strip steak is a cut of

neg: Loin chop separating the meat. They do very well with hot, fast, dry methods of cooking, such as grilling or broiling. Good Eats episode "Chops" Loin chop Loin chops can refer to either a commercial cut of pork, or lamb. Pork loin chops are cut from the back of the pig. Many grilling websites refer to them as "porterhouse" or "T-bone" pork chops. They look like a T-bone steak from a cow, and they contain two muscles, the loin and tenderloin. Since they cook so differently, cooking them by very fast methods is not recommended. Unlike pork loin chops, lamb loin chops

neg: Short loin Short loin Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of the tenderloin than does the porterhouse. Webster's Dictionary defines it as "a portion of the hindquarter of beef immediately behind the ribs that is usually cut into steaks." The

neg: T-bone steak of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high. Porterhouse steaks are even more highly valued owing to their larger tenderloin. In the United States, the T-bone has the meat-cutting classification IMPS 1174; the porterhouse is IMPS 1173. In British usage, followed in the Commonwealth countries, "porterhouse" often means a British sirloin steak (i.e. US strip steak) on the bone, i.e. without the tenderloin on the other side of T-bone. However, nowadays some British on-line butchers also offer American style porterhouse steaks. In

neg: T-bone steak the small forward end of the tenderloin. There is little agreement among experts on how large the tenderloin must be to differentiate a T-bone steak from porterhouse. The United States Department of Agriculture's "Institutional Meat Purchase Specifications" state that the tenderloin of a porterhouse must be at least thick at its widest, while that of a T-bone must be at least . However, steaks with a large tenderloin are often called a "T-bone" in restaurants and steakhouses despite technically being porterhouse. Owing to their large size and the fact that they contain meat from two of the most prized cuts

neg: Entrecôte Australia and New Zealand), a sirloin steak, a strip steak, a striploin steak, a wing steak, a club steak, a Delmonico steak, a New York strip steak, or a Kansas City strip steak. As well, if the "contre-filet" is left on the bone with the filet, the entire steak is called a Porterhouse steak (as the term is understood in the United States and Canada) or a T-bone steak. Entrecôte In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional "entrecôte" comes from the rib area, corresponding to the steaks known in different

neg: Pork chop chop includes a large T-shaped bone, and is structurally similar to the beef T-bone steak. Rib chops come from the rib portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops come from the spine, and tend to contain much connective tissue. The sirloin chop is taken from the (rear) leg end and also contains much connective tissue. The shoulder end produces chops that are considerably fattier than the chops taken from the loin end. The so-called "Iowa Chop" is a thick center cut; the term was coined in 1976 by the Iowa Pork Producers

neg: Round steak Round steak A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize

neg: Sirloin steak during his return from Scotland in 1617, was so impressed by the quality of his steak that he knighted the loin of beef, which was referred to thereafter as "Sir loin". There is no reliable evidence for this explanation and scholars generally hold it to be a myth. Sirloin steak The sirloin steak is cut from the sirloin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is

neg: Sirloin steak Sirloin steak The sirloin steak is cut from the sirloin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin in turn connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word "sirloin" refers to cuts of meat from the upper middle of the

neg: Ávila, Spain This is a grilled T-bone steak, best cooked rare, which can be enjoyed in any hotel in the town. It is made from Avileña-Negra ibérica, an indigenous black cow of excellent meat, whose fame transcends the borders of the province and the country. White beans from Barco de Ávila cooked with sausage, chorizo, pig ear, etc. Ávila is twinned with: Ávila Railway Station serves the town. Ávila, Spain Ávila (; Latin: "Abula") is a Spanish town located in the autonomous community of Castile and León, and is the capital of the Province of Ávila. It is sometimes called the "Town

neg: Strip steak Strip steak The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus is a sizable muscle, allowing it to be cut into larger portions. According to the National Cattlemen's Beef Association, the steak is marketed in the United States under various names, including Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak, New York Steak, Top Loin, and Veiny Steak. In

neg: T-bone steak top of the 'T' is half of the vertebral foramen. T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling. Since they contain a small amount of collagen relative to other cuts, longer cooking times are not necessary to tenderize the meat. The bone also conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking. The meat near the bone will cook more slowly than the rest of the steak, and the tenderloin will tend to reach the desired temperature before the strip.

neg: T-bone steak 18th to early 20th century), Porter Square was flanked by cattle yards that used the Porter rail head to transport their beef throughout the US. Still others claim the steak takes its name from various other 19th Century U.S. hotels or restaurants called Porter House, such as the Porter House Hotel in Flowery Branch, Georgia. To cut a T-bone from butchered cattle, a lumbar vertebra is sawn in half through the vertebral column. The downward prong of the 'T' is a transverse process of the vertebra, and the flesh surrounding it is the spinal muscles. The small semicircle at the

neg: Flank steak as an alternative to the traditional skirt steak in "fajitas". It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make the meat more tender. It is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef". Flank steak The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as "sobrebarriga",

neg: Short loin short loin is considered a tender beef. In Australian, British and South African butchery, this cut is referred to as the sirloin (sometimes as the "striploin" in South Africa). Short loin Short loin is the American name for a cut of beef that comes from the back of the cattle. It contains part of the spine and includes the top loin and the tenderloin. This cut yields types of steak including porterhouse, strip steak (Kansas City Strip, New York Strip), and T-bone (a cut also containing partial meat from the tenderloin). The T-bone is a cut that contains less of

neg: T-bone steak "Bistecca alla fiorentina", or 'beefsteak Florentine style', consists of a T-bone traditionally sourced from either the Chianina or Maremmana breeds of cattle. A favorite of Tuscan cuisine, the steak is grilled over a wood or charcoal fire, seasoned with salt, sometimes with black pepper, and olive oil, applied immediately after the meat is retired from the heat. Thickly cut and very large, "Bistecca" are often shared between two or more persons, and traditionally served very rare, sometimes garnished with lemon wedges, if not accompanied by red wine, and accompanied by Tuscan beans as a side dish. The same cut of

neg: Filet mignon restaurants. The French terms for these cuts are "tournedos" (the smaller central portion), "châteaubriand" (the larger central portion), and "biftek" (cut from the large end known as the "tête de filet" (lit. "head of filet") in French). Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak—in Commonwealth of Nations usage, only the strip steak is called the porterhouse. Filet mignon may be cut into 1- to 2-inch (2.5

neg: T-bone steak New Zealand and Australia, a Porterhouse is striploin steak off the bone. The origin of the term "porterhouse" is contentious, with several cities and establishments claiming to have coined it. The Oxford English Dictionary traces the etymology from proprietor Martin Morrison serving large T-bones in his Pearl Street (Manhattan) "Porter House" around 1814, while noting the lack of contemporary evidence to support the tale. This origin story gained traction in the late 19th century. Some sources contend a Cambridge, Massachusetts hotel and restaurant proprietor named Zachariah B. Porter lent his name to the cut of beef. In that era (late

neg: Hamburger States. In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in Normal, Illinois. This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation. Steak burgers are a primary menu item at Steak 'n Shake restaurants, and the company's registered trademarks included "original steakburger" and "famous for steakburgers". Steak 'n Shake's "Prime Steakburgers" are now made of choice grade brisket and chuck. Beef is typical, although other meats

neg: Gorat's Gorat's Gorat's Steak House is a restaurant in Omaha, Nebraska, at 4917 Center Street. It is best known as billionaire Warren Buffett's favorite steakhouse, where he annually holds dinners for the largest investors in his company, Berkshire Hathaway, and entertains business colleagues and CEOs, including Michael Eisner, Bill Gates, and Martha Stewart. Gorat's was founded in 1944 by Louis and Nettie Gorat. It has been one of Omaha's most famous restaurants for the past 60 years. Gorat's is a traditional-style Italian steakhouse which serves pasta dishes, seafood, and chicken, as well as steak. The house specialty is the T-bone steak,

neg: Steak 'n Shake primarily hamburgers and hand-dipped milkshakes, though other entrees, side items, and drinks are also available. There is no steak on the menu, despite the restaurant's name. The corporation's slogan "Famous for Steakburgers" refers to its most prominent food item, the "Steakburger", so called because it was originally made from a mixture that included T-bone, sirloin, and round steaks. The "Steak" in the restaurant name comes from that menu item. Gus Belt (born in Morrisonville, Illinois) founded Steak 'n Shake in Normal, Illinois in February 1934, after serving four years in the United States Marine Corps. He converted the combination gas

neg: What's Buzzin' Buzzard vulture complains to his friend Joe about his hunger that his stomach literally starts to talk back to him, ""Send down one hamburger! Everything on it!"" Joe opens his mouth where there is a spider web with a sign that reads "Closed for the duration" . The Durante Vulture expresses his desire for a T-bone steak. A picture of a steak is shown on the screen for a couple seconds followed by a sign the reads "3 minute intermission for drooling". They later spot a jackrabbit and fight over him. They get caught up in their fight and the rabbit

neg: Steak steak can be served raw, such as in steak tartare. Fish steaks are generally cooked for a short time, as the flesh cooks quickly, especially when grilled. Fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium-rare. The different ways in which a steak dish could be cut are - rib eye, sirloin, tenderloin, rump, porterhouse and t-bone. Cuts of steak are quite dissimilar between countries owing to different methods of cutting up the carcass. The result is that a steak found in one country is not the same as in another, although

neg: T-Bone Concerto and symphonic band consisting of the following forces: <nowiki>*</nowiki> The piano and the harp play the same part. The concerto consists of three movements (named after ways of preparing a t-bone steak): T-Bone Concerto T-bone Concerto is a concerto for solo trombone and wind band by Dutch composer Johan de Meij which was completed in January 1996. The work was commissioned by the Kentucky Music Educators Association (KMEA) for performance at the 1996 KMEA annual conference. The first movement was premiered in February 1996 at the conference in Louisville, Kentucky, performed by the soloist Jeffrey Thomas. A performance of the

neg: Meat chop Meat chop A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib cutlet. Chops are generally cut from pork, lamb, veal, or

neg: Jesse Winters his time at Tartleton State University that he acquired the nickname "T-Bone." While dining at a restaurant on a road trip, he ordered a T-bone steak. When his waitress brought him a boneless piece of meat, he became unhappy and created a scene. As a result, his teammates gave him the nickname "T-Bone." There have been multiple printed variations of his name. He is listed as Jesse Frank Winters on Baseball-Reference.com; however, his middle name is also listed as Franklin by other sources and his first name was commonly spelled "Jess" during his playing days. Winters began his professional career

neg: Skirt steak is the tail of the porter house and T-bone steaks of the short loin found on the flank. It has similar cooking properties. In the United States, the NAMP (North American Meat Processors Association) classifies all skirts steaks NAMP 121. NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The Beef Flank Steak (NAMP 193) is adjacent to the skirt nearer the animal's rear quarter. Skirt steak is the cut of choice for making fajitas, ranchera, Chinese stir-fry, churrasco, and in Cornish pasties. To minimize toughness and add

neg: Flank steak Flank steak The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow. The cut is common in Colombia, where it is known as "sobrebarriga", literally meaning "over the belly". A thin flank steak in South America is known as a "matambre" in Spanish. In Brazil, it is called fraldinha which literally translates to "little diaper" - named because of its position near the cow's groin and also its shape like a cloth diaper. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and

neg: Interchange (road) Illinois area. A 3/4 volleyball interchange is a divided-volleyball interchange designed to meet at three points instead of four. Like the half-clover, it can easily be upgraded to a fully divided volleyball interchange if the terminating highway is extended beyond the through highway. A T-bone interchange is essentially a compacted directional T interchange with sharper turns and a lower capacity, built when there is insufficient land or funds to build a directional T. Its two flyover/flyunder ramps contract together after passing over the through highway, but then they split into two segments, resembling the bone in a T-bone steak. A

neg: Rib steak its life. Its marbling of fat makes this suitable for slow roasting or grilling cooked to different degrees of doneness. Rib steak A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center portion of the rib steak, without the bone. It is considered a

neg: Rib steak Rib steak A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center portion of the rib steak, without the bone. It is considered a more flavorful cut than other steaks, such as the fillet, due to the muscle being exercised by the animal during

neg: Love That Pup causing the dog to scream in pain. Tom takes a detour to the side, sets up a rake for the dog to run into if he follows him, and then watches as Spike takes the original route. Knowing he has lost his opponent, he runs back through the detour, but forgets about the rake which ends up slamming him in the face. Tom finally realizes that in order to get Jerry, Spike, who is effectively Jerry's shield, has to be removed from the picture. He does this by dangling a large piece of T-bone steak from a clothesline. A sleeping

neg: Rib eye steak Rib eye steak The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak or Spencer steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used

neg: Bone: The Great Cow Race Bone: The Great Cow Race Bone: The Great Cow Race is the third video game endeavor by Telltale Games, and the second episode of the "Bone" adventure game series. It was released in April 2006 after approximately seven months of production. It is based on the second volume of the "Bone" comic series by Jeff Smith and follows the adventures of cousins Fone Bone, Phoney Bone, and Smiley Bone. The game starts up where "" left off, with the Bone cousins' arrival in Barrel Haven just in time for the Spring Fair and annual Cow Race. In this third-person game,

neg: 7-Bone Roast 7-Bone Roast The 7-bone roast (also known as the center-cut pot roast) or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone is shaped like a "7", which gives these cuts their name. The steak differs from the 7-bone roast only in thickness. 7-bone steaks are cut 1/2- to 3/4-inch thick. Like most of the chuck, the 7-bone roast or "steak" is generally considered a rather tough cut of meat and is most suitable for a long cooking in liquid at a low heat such

neg: Chuck steak Chuck steak Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the

neg: Rib eye steak interchangeably. The rib eye or "ribeye" was originally, as the name implies, the center best portion of the rib steak, without the bone. In Australia and New Zealand, "ribeye" is used when this cut is served with the bone in. With the bone removed, it is called "Scotch fillet". It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking. Rib eye steak The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from

neg: John B. Nixon gurney, Nixon said that: I did not kill Virginia Tucker. I know within my heart, and it hurts to acknowledge, that it was a son of mine and a Spanish friend and another man from Jackson. For his last meal, Nixon requested a well-done T-bone steak, buttered asparagus spears, a baked potato with sour cream, peach pie, vanilla ice cream, and sweet tea. Before his execution, Nixon released a statement through his attorneys, taken from a folksong titled "Katy Cruel": <poem> Oh that I was where I would be, Then would I be where I am not. Here am I

neg: Steak 'n Shake station and chicken restaurant that he owned (Shell's Chicken) into a hamburger stand. The original building at the intersection of Main Street and West Virginia Avenue was damaged by a fire in the early 1960s, but it was repaired and its dining room expanded. In the late 1990s, Steak 'n Shake sold this building to the Monical's Pizza company. Steak 'n Shake's slogan "In Sight It Must Be Right" originally referred to Belt's practice of wheeling a barrel of T-bone, sirloin, and round steaks into the public area of his restaurant, then grinding them into burgers in front of his

neg: Sirloin steak animal, similar to the American short loin, while the American "sirloin" is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. The word sirloin derives from the Middle English "surloine", itself derived from the Old French word "surloigne" (variant of "surlonge"), that is, "sur" for 'above' and "longe" for 'loin'. In Modern French, the cut of meat is called "aloyau" or "faux-filet". A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower

neg: Kotellet the ribs are used to make koteletts when speaking of veal. The hind part of the ribs is typically sold without the bones. Similarly to the veal, koteletts from mutton are taken from the front or middle part of the ribs only. The front kotelett of the beef is known as "Hochrippe" (lit. high ribs) and is usually used as boiled beef, goulash or, without the bones, as steak. The hind kotelett or the beef is known in two variants: with ribs and without. Together with the fillet, it is similar to the t-bone steak. Without bones, it is also

neg: Ranch steak is excellent when grilled, broiled, or pan-fried if it is marinated first and if it is not overcooked. Ranch steak The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat. Ranch steak is generally flavorful, but a bit tough. The best results are achieved if the steak is not

neg: Ranch steak Ranch steak The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat. Ranch steak is generally flavorful, but a bit tough. The best results are achieved if the steak is not cooked beyond medium when using dry heat cooking methods. It is best when it is braised, however it

neg: Come to Where I'm From and remixed to become "Come to Where I'm From". As this was not the official finalized release, few promos were made. Note Come to Where I'm From Come to Where I'm From is the second studio album by Joseph Arthur released by Real World Records on April 11, 2000. The album was co-produced by T-Bone Burnett, and features the singles "Chemical" and "In the Sun." Real World Records reissued the album in July 2012, as a part of their "Real World Gold" series. In the UK, there were two singles released from the album: On March 11, 1999, a promo

neg: Steak Steak A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the Silverfinger steak cut from the loin and includes three rib bones. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steak. Steak is usually grilled, but can be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over

neg: The White Bone the novel are mostly from the "She-S" family, into which Mud, a young cow who is pregnant with her first calf, has been adopted. Mud is blessed with visionary powers and can occasionally see into the future. Thrown into a drought, with human poachers becoming increasingly common, Mud and her family must find the legendary "Safe Place" where drought and poachers do not come. The "White Bone," a rib of a newborn elephant, is rumored to be lying somewhere in the savannah and is said to point in the direction of the Safe Place. After a slaughter which leaves most

neg: Come to Where I'm From Come to Where I'm From Come to Where I'm From is the second studio album by Joseph Arthur released by Real World Records on April 11, 2000. The album was co-produced by T-Bone Burnett, and features the singles "Chemical" and "In the Sun." Real World Records reissued the album in July 2012, as a part of their "Real World Gold" series. In the UK, there were two singles released from the album: On March 11, 1999, a promo CD titled Rusty Water was released via Virgin Records. The CD featured 13 tracks, most of which would later be re-recorded, edited,

neg: Florence include "crostini toscani", sliced bread rounds topped with a chicken liver-based pâté, and sliced meats (mainly prosciutto and salame, often served with melon when in season). The typically saltless Tuscan bread, obtained with natural levain frequently features in Florentine courses, especially in its soups, "ribollita" and "pappa al pomodoro", or in the salad of bread and fresh vegetables called "panzanella" that is served in summer. The "bistecca alla fiorentina" is a large (the customary size should weigh around ) – the "date" steak – T-bone steak of Chianina beef cooked over hot charcoal and served very rare with its more

neg: Steak hip steak or a shoulder blade steak, or a small portion of chuck steak with a visible line of white connective tissue. Sliced vegetables can be used as vegetarian non-meat "steak" alternatives, such as cauliflower, portobello mushrooms, and eggplant. Beans and legumes (such as soybeans) have also been used to form steak-like foods. Watermelon steaks are sliced and cooked pieces of watermelon. Steak A steak () is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank

neg: American cuisine Mexican cuisine over the border in that certain kind of offal, like "lengua" (tongue) "cabeza" (head) and "tripas" (tripe) are considered less desirable and are thus less emphasized. Typical cuts would include the ribs, brisket, sirloin, flank steak, skirt steak, and t-bone. Historically, Spanish settlers that came to the region found it completely unsuitable to the mining operations that much older settlements in Mexico had to offer as the technology of the age was not yet advanced enough to get at the silver that would later be found in the region. They had no knowledge of the gold to be

neg: Culture of England the pie". Suet is an ingredient in several traditional English dishes. Dumplings made with flour, suet and seasonings and pearl barley may be cooked with casseroles and stews. Potatoes are served roasted, boiled, baked, mashed, and as chips; popular varieties in England including King Edward, Jersey Royal, Charlotte and Maris Piper. Typical English main courses include beefsteak (such as sirloin, rump, fillet, T-bone and rib eye), lamb shank, pork and lamb chops chicken and chips, gammon, egg and chips, steak and kidney pie and other variants of steak pie, chicken and mushroom pie, bacon and egg pie, shepherd's pie, cottage

neg: Clifford's Really Big Movie in 2006. It is currently the only theatrical film based on a PBS Kids TV series, not counting the films based on "Sesame Street". A giant red Labrador Retriever named Clifford visits a carnival with his owner, Emily Elizabeth and her friends, Charley and Jetta, and Clifford's friends, Cleo and T-Bone. Clifford, Cleo, and T-Bone are amazed by an animal act known as Larry's Amazing Animals, consisting of Shackleford the Ferret, Dorothy the Cow, Dirk the Dachshund, and Rodrigo the Chihuahua. However, despite the animals best efforts, their show is failing due to their respective failed acts, but all remain

neg: Freddie Slack own band in 1942 and signed with the newly founded Capitol Records. He recorded three songs at his third recording session for Capitol, on May 21, 1942. His recording of "Cow Cow Boogie," sung by the 17-year-old Ella Mae Morse, was the second record Capitol issued on July 1, and by July 25 it had reached number 1 on the Hit Parade. It was Capitol's first gold single. T-Bone Walker was a member of Slack's band from 1942 to 1944 and Slack later accompanied Walker on his first solo recording for Capitol, "Mean Old World". This band also had a

neg: Steve Miller (musician) encouraged Miller to continue with his interest in the guitar ... and "perhaps he will be something one day." In 1950, the family relocated to Texas. Sonny had many distinguished musicians come to the house to record and Steve absorbed much from many "greats" right in his living room, such as T-Bone Walker, Charles Mingus and Tal Farlow. T-Bone Walker taught Steve how to play his guitar behind his back and also with his teeth in 1952. Later in 1955, Steven began attending Dallas' St. Mark's School, a non-denominational preparatory day school for boys where he formed his first band,

neg: Toxin (novel) out with his daughter Becky, he takes her to the nearby fast food chain, Onion Ring Burgers. There she eats a rare steak burger. The beef in the burger is revealed to have come from the cow mentioned at the start of the book. The next day Becky begins having loose motions and severe body pain. Kim and his estranged wife Tracy rush her into the emergency care unit of the hospital he works in. However he is ignored there which infuriates him. The doctors confirm that she has been infected by "E. coli"s renegade strain which is resistant to

neg: Richard Cooey effect, which would cause him to suffer greatly when the lethal drugs were administered. He also claimed that prison food was responsible for his obesity. On the night of October 13, he chose to consume a last meal that consisted of T-bone steak with A-1 sauce, onion rings, French fries, four eggs over easy, toast with butter, hash browns, a pint of rocky road ice cream, a Mountain Dew soft drink and authentic bear claw pastries from the bakery. He ate until shortly after midnight while watching local television. Cooey spent most of the night sitting on his bed and

neg: Trump Steaks mail-order porterhouses from Peter Luger Steak House and three New York City establishments. Trump Steaks earned a rating of 7.5 out of 10 (with the high cost of Trump Steaks noted), losing to $35-a-pound mail-order porterhouses from Peter Luger Steak House with a rating of 9.5, but a higher rating than the Greenwich Village butcher and the Ottomanelli Brothers. Tad's Steaks, a cheap steak cafeteria, received "This cow should be ashamed" The Associated Press and "The Oklahoman" wrote positive reviews of the steaks, but also noted the high pricing. "The Palm Beach Post" panelists best rated the Angus-certified and prime-graded

neg: Beef plate usually used for ground beef. Beef plate In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the ventral part of the plate, and it is commonly used to

neg: Beef plate Beef plate In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket. It is used for two kinds of steak: skirt steak, used for fajitas, and hanger steak. It may also be cured, smoked, and thinly sliced to make beef bacon. The beef navel is the ventral part of the plate, and it is commonly used to make pastrami. The remainder is

neg: Bone: The Great Cow Race It's still a little short and none too replayable, but it's a fun little quest while it lasts." "PC Zone" gave it 67% and called it "a cheaper, slightly longer and certainly more rewarding slice of saccharine silliness than before. Still not perfect, but very, very cute. Bone: The Great Cow Race Bone: The Great Cow Race is the third video game endeavor by Telltale Games, and the second episode of the "Bone" adventure game series. It was released in April 2006 after approximately seven months of production. It is based on the second volume of the "Bone" comic series

neg: Lymphatic system the bone marrow constitute the primary lymphoid organs involved in the production and early clonal selection of lymphocyte tissues. Bone marrow is responsible for both the creation of T cells and the production and maturation of B cells. From the bone marrow, B cells immediately join the circulatory system and travel to secondary lymphoid organs in search of pathogens. T cells, on the other hand, travel from the bone marrow to the thymus, where they develop further. Mature T cells join B cells in search of pathogens. The other 95% of T cells begin a process of apoptosis, a form

neg: Regulatory T cell for Foxp3 expression in CD4+CD25- T cells. In humans, Foxp3 is also expressed by recently activated conventional T-cells and thus does not specifically identify human Tregs. All T cells derive from progenitor cells in the bone marrow, which become committed to their lineage in the thymus. All T cells begin as CD4-CD8-TCR- cells at the DN (double-negative) stage, where an individual cell will rearrange its T cell receptor genes to form a unique, functional molecule, which they, in turn, test against cells in the thymic cortex for a minimal level of interaction with self-MHC. If they receive these signals, they

neg: Steak from the chuck or round are cooked with moist heat or are mechanically tenderized ("e.g." cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done. Pittsburgh rare is charred on the outside. Beef, unlike certain other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe. Beef steak

neg: Basque cuisine was initially published in 1933. "La cocina de Nicolasa" (the Kitchen of Nicolasa) by Nicolasa Pradera has gone into 20 editions. In addition to the dishes and products of the Basque Country, there are features of the way of preparing and sharing food unique to the area. Cider houses (sagardotegiak) are a feature of the hills around Donostia, especially near Astigarraga. These are usually large country restaurants with enormous barrels of cider. Cider is poured from a height straight into the glass for visitors, with a rustic menu invariably of salt cod omelette, grilled T-bone steak and ewes' milk cheese

neg: Dunlap's Dining Room Instead, patrons were able to choose from three entree options: fried chicken, baked ham, and T-bone steak. Despite its quaint approach, the establishment hosted such visitors as Frank Merriam, Earl Warren, and C.K. McClatchy. In 1997, George Dunlap's daughter, Audrey Dunlap Wilcox, donated the home, now featuring , to the Sacramento Children's Home with the request that it be used to help the families in Oak Park. In 2001, the home had a major renovation project costing $300,000 and turning the home into a family resource center for the county. The project included a new foundation for the house while

neg: Osedax explain this paradox is that "Osedax" are able to colonize a variety of vertebrate remains besides whalebones. This hypothesis is supported by an experiment involving cow bones suspended above the sea floor. A variety of "Osedax" species successfully colonized these bones. "Osedax" have also been observed colonizing terrestrial mammal bones mixed in with galley waste from a surface vessel. Other scientists have countered this hypothesis by pointing out how the cow bone experiment does not match any natural habitat and also the low probability of terrestrial mammal bones arriving at the ocean floor in significant quantities. They also point out

neg: Waffle House which grill operators are told the specific orders that go on each customer's plate; a 2017 "ESPN.com" story gave the following overview of this code:Using accoutrements such as jelly packets, mayonnaise packets, pickles, cheese and hash brown pieces, grill operators are told what orders go on which plates. A jelly packet at the bottom of the plate signifies scrambled eggs. Raisin toast is signified by a packet of apple butter. A mustard packet facing up means a pork chop. Face-down means country ham. A pat of butter is a T-bone, and its place on the plate determines how the steak

neg: Quaker Steak & Lube oil crisis. George "Jig" Warren III and Gary "Moe" Meszaros came up with the idea of preserving the culture of old gas stations and high-powered muscle cars. They opened Quaker Steak & Lube, initially a "cook-your-own-steak" restaurant that showcased old muscle cars. The original location includes a 1936 Chevrolet on the original hydraulic grease rack. On November 16, 2015, the company was acquired by TravelCenters of America (T/A) immediately after Quaker Steak & Lube filed for Chapter 11 bankruptcy. T/A plans to expand the chain both in its chain of truck stops as well as in standalone locations. As of

neg: Bone: The Great Cow Race the player gets to control all three Bone cousins (using a technique similar to the one employed in the LucasArts adventure game "Day of the Tentacle"). Fone Bone, smitten with the lovely Thorn, must find a way to impress her. Phoney Bone cooks up a scheme to swindle the townspeople out of their hard-earned eggs during the Cow Race, and enlists help from his happy-go-lucky cousin Smiley. Little do they know, the Rat Creatures are lurking nearby. Eventually, the Rat Creatures chase Fone on the race, and Phoney has no choice but to reveal his plan, as the Rat Creatures

neg: Flat iron steak of steak is from the shoulder of a beef animal. It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major. Flat iron steaks usually have a significant amount of marbling.

neg: Battle of Hill Eerie Combat Team, under the command of Colonel Querobin, engaged the Chinese forces at the town of Karhwagol, west of Chorwon; they were also involved in other major battles and assaults against the Chinese forces. There were numerous closely fought battles on Hill Eerie, as well as on Hills 18, 200, and 19, ('Yoke', 'Uncle' and 'Old Baldy'), all in the T-Bone Hill area, but later the 20th were committed to the Beef Steak Hill area and in Alligator Sky. Hill Eerie was a military outpost that changed hands many times and was a heavily fortified position with a commanding view

neg: Waffle House cooked, from well done at the top to rare at the bottom. The company claims to be the world's largest seller of several of its menu items—the namesake waffles, ham, pork chops, grits, and T-bone steaks. It also claims that it serves 2% of all eggs in the U.S. For years, Waffle House was known as "Waffle & Steak" in Indiana due to another chain of restaurants owning the rights to the Waffle House name in the state. Reportedly, the original Indiana Waffle House chain has started using the name "Sunshine Cafe". However, the d/b/a for "Sunshine Cafe" belongs to

neg: Nightcrawlers (The Twilight Zone) He relays that he dreams one recurring nightmare in which his unit, "The Nightcrawlers" are hunting him down to exact revenge. Price explains that he and other soldiers were "sprayed with something" that relates to his mysterious condition. He claims that he and the men of his unit were endowed with the power of mind over matter, which he demonstrates by materializing a t-bone steak on the grill. The trooper, who suspects Price is a dangerous troublemaker who may be responsible for the motel massacre, pulls his gun on Price but Price melts it with his mind. Wells knocks Price

neg: Slinger (dish) T-bone steak. There are numerous variations of the basic slinger: Slinger (dish) A slinger is a Midwestern diner specialty typically consisting of two eggs, hash browns, and a hamburger patty (or any other meat) all covered in chili con carne (with or without beans) and generously topped with cheese (cheddar or American) and onions. The eggs can be any style. Hot sauce is usually served on the side. The slinger is considered to be a St. Louis late-night culinary original. It is described as "a hometown culinary invention: a mishmash of meat, hash-fried potatoes, eggs, and chili, sided with your

neg: Wild Guitar advantage of McCauley, Bud helps the kidnappers to plan the crime, encouraging them to ask for more ransom money. They try to share the money with him, but he refuses. Steak breaks into the kidnappers' hideout, the group scatters, and Bud goes into hiding. He takes a job as a dishwasher at Marge's Koffee Kup Cafe, where he and Vickie reconcile, but are quickly apprehended by McCauley and Steak, who threaten violence if Bud does not return to them. After a climactic fist fight between Steak and Bud, Steak flees, and Bud demands that McCauley reform his dishonest business. McCauley

neg: Charles Brooks Jr. State sought the death penalty for both Brooks and Loudres. Loudres received a 40-year sentence but only served 11; Brooks received the death sentence. The Supreme Court of the United States rejected by 6–3 a petition to grant a stay of execution. The State Board of Pardons and Paroles recommended by 2–1 that the execution proceed. Brooks was held on death row at the Ellis Unit that housed condemned men. After a last meal consisting of a T-bone steak, french fries, ketchup, Worcestershire sauce, biscuits, peach cobbler and iced tea, Brooks was rolled into the death chamber at the Huntsville

neg: Clorindy: The Origin of the Cakewalk should eschew white patterns" and work to create unique styles to reflect their unique culture, rather than imitating the music of whites. Cook dreamed of presenting the first musical play with an all black cast on Broadway. Encouraged by the vaudeville duo Bert Williams and George Walker, Cook recruited his friend, poet Paul Laurence Dunbar, to write the book and lyrics for the new show. The duo completed the music and lyrics for the production in a single night in a basement near Howard University "equipped with beer, whiskey, a T-bone steak, but no piano." Dunbar found the collaboration so

neg: Jordan Halliday probation. On August 8, 2013, he was granted early termination of supervision after filing a motion with his lawyer. Halliday was raised in West Jordan, Utah, where he graduated from Copper Hills High School. According to testimony by his mother he became vegan at age 12. Halliday decided to go vegetarian when he witnessed a cow give birth to a calf which was named after him. The calf later was sold presumably for veal or rodeo entertainment. When eating steak one night with his family, they joked they could be eating "Jordan", so Halliday pushed his plate away and has

neg: University Club (Portland, Oregon) the fourth floor of the building belonging to the Failing Estate at Third Avenue and Washington Streets was leased for the club rooms. During this, club activities consisted of luncheons and gatherings at the cocktail hour, along with frequent appearances by famous local musicians and entertainers. When the members wished to have dinner, they went to Quells restaurant at Fourth and Alder for a thick T-Bone steak which cost the princely sum of $0.75. The University Club of Portland was eventually incorporated on June 24, 1901, and after a few temporary homes over the next decade, the present site of

neg: Chuck steak the proportion of meat and bone, although the fifth rib exceeds the prime rib in the amount of lean meat. The cross cut or cross rib, which is the last part of the chuck located between the brisket point and the short rib - can also be used as an alternative to the blade when cooking steaks. The chuck part cut from the shoulder clod is also used in place of sirloin since it has a very beefy taste. In the United States, chuck has the meat-cutting classification NAMP 113. Chuck steak Chuck steak is a cut of beef and

neg: The Great Cow Race The Great Cow Race The Great Cow Race is the second book in the "Bone" series. It collects issues 7-11 of Jeff Smith's self-published "Bone" graphic novels, along with the short story ""Up on the Roof"" which was originally published in "Wizard Presents: Bone 13½". The book was first published by Cartoon Books in its original black-and-white form in 1996. Paperback and hardback coloured editions were released in 2005 by Scholastic. This volume focuses on Gran'ma Ben's annual race against the town's cows, and Phoney and Smiley Bone's attempts to fix the race. It also delves into the deepening mystery

neg: Pot roast Pot roast Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Tougher cuts such as chuck steak, boneless chuck steak, short ribs and 7-bone roast are popular cuts for this technique. While the toughness of the fibers makes them unsuitable for oven roasting, slow cooking tenderizes the meat as the liquid exchanges some of its flavor with the beef. The result is tender, succulent meat and a rich liquid that lends itself to gravy. In North America, where

neg: Entrecôte Entrecôte In French, the word entrecôte () denotes a premium cut of beef used for steaks. A traditional "entrecôte" comes from the rib area, corresponding to the steaks known in different parts of the English-speaking world as rib, ribeye, club, Scotch fillet, or Delmonico. The term may also be used in France to denote the sirloin cut properly known as a contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the "contre-filet" may be called a Porterhouse steak (as the term is understood in

neg: Bone conduction auditory brainstem response the head and loosely coupled to the skull. When the head moves, the ossicles move out of phase with the head, but still follow the same cyclic motion. This causes the stapes to move in and out of the oval window. When vibrations come from the mastoid, inertial bone-conduction is greatest below 800 Hz. Putting the bone vibrator on the forehead instead of the mastoid does not significantly create this affect. This type of bone-conduction also involves low frequencies. As a bone vibrator vibrates the skull, the bone and cartilage of the external ear receives energy, most of which escapes

neg: Disco Rick such as Bone Thugs N Harmony, (Krayzie 'Bone, Bizzyie Bone), Ice-T, Fat Joe, and many others. Rick gave Lil Jon of the Eastside Boyz a brand new MPC-3000 beat player in 1996 and showed Lil Jon how to work it before leaving Atlanta to go back home to Miami to work with Bone Thugs. Shortly thereafter, Rick received a call from Lil Jon inviting him to come and work with him on the "Kings Of Crunk" album. Disco Rick has gained a lot of respect over the years in the South with regional artists like Trick Daddy, Dirt Bag, Pretty

neg: The Fat Cow The Fat Cow The Fat Cow was a restaurant owned and run by chef Gordon Ramsay and his business partner, Rowen Seibel. It opened in 2012 at The Grove shopping centre in Los Angeles, and after a series of legal challenges, it closed permanently in 2014. The menu was described by Ramsay as one you might expect to find in a "neighborhood restaurant". British chef Gordon Ramsay trademarked the name "The Fat Cow" in the UK in 2011, leading to speculation that he was about to open a chain of mid-priced steak and barbecue restaurants. Prior to its opening in

neg: Steak tartare Slavic regions. The first reference (to "tartar steak") in fact seems to come from America in 1889. In the early twentieth century what is now generally known as "steak tartare" was called "steack à l'Americaine". Steak tartare was a variation on that dish; the 1921 edition of Escoffier's "Le Guide Culinaire" defines it as "steack à l'Americaine" made without egg yolk, served with tartar sauce on the side. The current name is a shortening of the French original ""à la tartare"", literally meaning "served with tartar sauce", a dish popular in the 19th and early 20th centuries. Over time, the

neg: Fish steak fish can be sectioned so they are boneless. It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. Cutting through the backbone with a knife can be difficult, so it is preferable to use a butchers saw to make fish steaks. Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. Fish steaks can be grilled, pan-fried, broiled or baked. While beef steak takes time to cook and can be tough, fish cooks rapidly, is tender, and tends to fall apart. Fish steaks are

neg: 7-Bone Roast as braising. According to the USDA Institutional Meat Purchase Specifications (IMPS) the "Blade Portion, Boneless" of a beef chuck butchers to 22–25 lbs in a smaller animal (Range A) and in excess of 34 lbs in a large animal (Range D). The listing for "USDA IMPS - NAMP Beef Butchering Specs" has changed. New url is USDA IMPS - NAMP Beef Butchering Specs 7-Bone Roast The 7-bone roast (also known as the center-cut pot roast) or 7-bone steak is from the chuck section of the steer or heifer and it includes a cross cut of the shoulder blade. The bone

neg: Monte Verde visited the area of Monte Verde, where severe erosion was occurring due to logging. The student was shown a strange "cow bone" collected by nearby peasants who had found it exposed in the eroded Chinchihuapi Creek. The bone later proved to be from a gomphothere. Tom Dillehay, an American anthropologist and professor at the Universidad Austral de Chile at the time, started excavating Monte Verde in 1977. The site is situated on the banks of Chinchihuapi Creek, a tributary of the Maullín River located from the Pacific Ocean. One of the rare open-air prehistoric sites found so far in the

neg: Pittsburgh rare looking to make extra money and opened a restaurant in the front. Wealthy socialites could choose their cut of meat off of a live cow and wait while it was slaughtered. The steak would then be seared to kill bacteria and served at the cow's body temperature, thus creating "Pittsburgh Rare". The term started in the various steel mills in and around Pittsburgh. The mill workers needed high calorie food for the heavy work and had only 30 minutes for lunch. The blast furnaces were heated to over . They would throw a steak on the side of the blast

neg: The Case of the Night-Stalking Bone Monster The Case of the Night-Stalking Bone Monster The Case of the Night-Stalking Bone Monster is the 27th book in the "Hank the Cowdog" book series. While Hank is spying on the turkeys, Slim arrives in a gloomy mood and he and Loper deposit their checks to the IRS at the mailbox, leaving Hank to wonder what "IRS" means. Later on Hank tries to get steak bones from Little Alfred and Pete the local cat comes along and argues over them. While Hank chases Pete up a tree, someone (presumably Drover) steals the bones. Hank finds Drover with his bones and

neg: Bone folder Bone folder A bone folder, bonefolder, or folding bone is a dull-edged hand tool used to fold and crease material in crafts such as bookbinding, cardmaking, origami, and other paper crafts that require a sharp crease or fold. The tool was also used when correspondence by letter writing was more formal and an art. Often made from the leg bone of a cow, deer, or similar animal and ivory. Alternatives made from plastic now exist; however, those made from bone may be less likely to leave residue on the workpiece. In Japan, the equivalent folding tool is traditionally made from

neg: Tritrichomonas foetus cattle: cow-to-bull or bull-to-cow. If a bull naturally breeds an infected cow, the organism can transmit to the bull’s prepuce, where the parasite likes to reside. The most common route of transmission is from bull to cow. The cow can get infected either when naturally bred to an infected bull or when receiving semen from an infected bull during artificial insemination. However, in the case of artificial insemination, while "T. foetus" is capable of surviving the process used to freeze semen after collection, it is usually killed by drying or high temperatures. "Tritrichomonas foetus" in cattle is unlikely to survive

neg: Wild Heart (Mindi Abair album) surprise that sharing the stage with the likes of Aerosmith, Bruce Springsteen and Duran Duran would eventually be absorbed into her musical psyche. And it was those experiences that inspired Abair to want to capture the mojo she’s been holding in for so long." and Thom Jurek of All Music calls the record "a much rowdier, grimier fashion." Jazz Weekly said “Abair’s sax growls, grunts and grinds like it’s a smoky joint in Lafayette, Louisiana, with more gristle than a T-Bone steak at The Pantry.” And All Music said of the album; “Though it pays unapologetic tribute to retro inspirations,

neg: Cooking Mama 2: Dinner with Friends various ranges), the player will receive a "Broken Silver" medal, in which the medal is similar to that of the Silver medal with an addition: a crack. Unlike in previous "Cooking Mama" titles, bonuses earned during minigames do not influence the overall score, but instead accumulate as "bonus stars". For every 5 such bonuses which are earned, the player earns an unlockable item upon completion of the recipe. Recipes include baguettes, T-bone steak, california roll, ravioli, churros, crepes, sliced burdock root, bananas foster, apple pie, pizza, escargot, pancakes, waffles, meatloaf, ice cream, chili dogs, corn soup, kimchi, macaroon, scones, popcorn,