Search Results for: Meat of ducks not cut in pieces
in, processed, fresh or chld., descr in gen. note of the hts % a bovine meat cuts, w/bone in, not processed, fresh or chld., descr in gen. note of the hts cents/kg a high-qual. beef cuts, w/bone in, processed, fresh or chld., descr in add. us note to ch. % a bovine meat cuts (except high-qual. beef cuts
than descr. in gen. note or add. us note to ch. % see annex , note high-qual. beef cuts w/bone in, processed, frozen, descr in gen. note of the hts % a bovine meat cuts (except high-qual. beef cuts), w/bone in, processed, frozen, descr in gen. note of the hts % a bovine meat cuts, w/bone in, not processed...
https://amcham.ma/wp-content/uploads/2014/pdf/annex4-us-schedule.pdf
my mind immediately goes to a sandwich of lean, thinly sliced, rosy meat, piled high on a squishy horseradish-slathered roll, with a ramekin of lost-in-translation "au jus." but what if we flip the order of those two words? does "beef roast" evoke the same imagery as "roast beef"?
not for me. when i hear "beef roast," i think of a cold-weather feast in the tradition of a proper british sunday roast, complete with a standing rib roast , gravy, yorkshire pudding , mashed potatoes, roasted root vegetables, and, in my dream world, a couple bottles of nice red wine. a small syntactic...
https://www.seriouseats.com/2018/11/how-to-make-roast-beef.html