Buying and Preparing the Broiling Steaks

Duration: 11

Year Published: 1970

Creator: United States Dept of Agriculture

Format: 16mm

Color: Color

Description: 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 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.

Metadata Source:University of Georgia Brown Media Archives

2 users have this film:
Indiana University Library Moving Image Archive, University of Georgia Walter J Brown Media Archives and Peabody Collection

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Original permalink · Record added: 2024-04-22 18:11:32