of how steaks feel at different degrees of doneness. rare sous vide steak ( °f/ °c): your meat is still nearly raw. muscle proteins have not started to contract much and will have a slippery, wet texture. chewier cuts, like hanger or flap meat, will be particularly tough at this stage. fat has not yet...
compensation fund honey bee compensation and industry development fund animal health and welfare digital agriculture invest in victorian agriculture innovation and research pests, diseases and weeds fisheries forestry game hunting emergencies livestock victoria's livestock industry includes meat cattle...
& edible meat offal company sub chapters fish,molluses & othr acquatic invertebrates company sub chapters dairy produce,bird's eggs etc,edbl prodcts of anml orgn nes company sub chapters products of animal origin n.e.s. company sub chapters live trees,bulbs,roots,cut flowers & ornamental foliage company...
meat, of fish or of crustaceans, ollusks or other aquatic invertebrates chapter- sugars and sugar confectionery chapter- cocoa and cocoa preparations chapter- preparations of cereals, flour, starch or milk; pastrycooks' products chapter- preparations of vegetables, fruit, nuts or other parts of plants...