Mushrooms of the genus agaricus cut

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of the subfamily xylocopinae . the genus includes some bees in subgenera. [ ] the common name "carpenter bee" derives from their nesting behavior; nearly all species burrow into hard plant material such as dead wood or bamboo. the main exceptions are species in the subgenus proxylocopa; they dig nesting

differ confusingly from the females, being covered in greenish-yellow fur. the confusion of species arises particularly in the common names ; in india , for example, the common name for any all-black species of xylocopa is bhanvra (or bhomora - ভোমোৰা - in assamese ), and reports and sightings of...

https://en.wikipedia.org/wiki/Carpenter_bee

best marbled choice beef cuts. choice beef is high quality, but has less marbling than prime. choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. many of the less tender cuts can also be cooked with dry heat if not overcooked.

such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan recipient : name of your friend * : e-mail address of your friend * : * required fields cancel send print bone in usda prime black angus standing rib roast (boned and tied) $ /ib. bone...

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best marbled choice beef cuts. choice beef is high quality, but has less marbling than prime. choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. many of the less tender cuts can also be cooked with dry heat if not overcooked.

such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan recipient : name of your friend * : e-mail address of your friend * : * required fields cancel send print frenched usda prime black angus standing rib roast (frenched and tied) $ /ib....

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best marbled choice beef cuts. choice beef is high quality, but has less marbling than prime. choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. many of the less tender cuts can also be cooked with dry heat if not overcooked.

such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan recipient : name of your friend * : e-mail address of your friend * : * required fields cancel send print bone in usda prime black angus standing rib roast (boned and tied) $ /ib. bone...

http://www.westenmarket.com/home/1081-bone-in-ribeye-3-or-4-or-7-bones-usda-choice.html