A fabricated cut of the beef primal chuck. It provides a thin, tender steak.
A robust blend of several, usually ten, black teas, usually including Assam and Ceylon tea. One blend is English breakfast tea, and another is Irish breakfast tea which always includes Ceylon tea.
Sea bream (US: porgy, scup). A large family of fish which includes black sea bream, bogue, Couch’s sea bream (known as red porgy in North America), dentex, gilt-headed bream . They are usually sold weighing up to 1 kg (2 lb). All have a deep, narrow body, small mouth, big eyes, quite large, tough scales, a single, spiny dorsal fin and a black spot on the shoulder. They are good to eat cooked whole, stuffed and baked or braised.
Breast is a cut of lamb, beef or veal which is usually boned, stuffed, rolled and braised or roasted in a slow oven. In beef this is approximately equivalent to brisket. In lamb it is equivalent to the breast. Breast of chicken is the white meat from the breast of the bird.
A beef cut from the breast section, under the first five ribs, from the lower part of the shoulder, it is a fabricated cut of the beef primal brisket and fore shank. It provides tough, tasty, economical meat. Either on the bone or boned and rolled it has good flavour. It comes in two sections: the flat cut, which has very little fat and the point cut which has more fat and more flavour. Uses include boiling, braising or pot roasting, sometimes after salting and spicing, but it must always be cooked slowly for a long time. It is sometimes served cold after slicing thinly. Brisket is also used to describe corned beef.
