Juiciness
21Tangelo — A tangelo fruit (Cushman Honeybells) Scientific classification Kingdom: Plantae …
22Shawarma — rotisserie, Istanbul, Turkey …
23Feedlot — A feedlot or feedyard is a type of Confined Animal Feeding Operation (CAFO) (also known as factory farming ) which is used for finishing livestock, notably beef cattle, prior to slaughter. They may contain thousands of animals in an array of pens …
24Pyrus pyrifolia — Chinese pear redirects here. For the Chinese White Pear, see Pyrus × bretschneideri. Pyrus pyrifolia Scientific classification Kingdom: Plantae …
25Hata, Nagano — Infobox City Japan Name= Hata JapaneseName= 波田町 Map Region= Chūbu Prefecture= Nagano District= Higashichikuma District Area km2= 59.42 PopDate= 2007 Population= 15,256 Density km2= 256.75 Coords= coord|36|12|N|137|51|E|region:JP type:city Tree=… …
26Wagyu — nihongo|Wagyu|和牛|wagyū refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyu cattle is known worldwide for its marbling characteristics …
27Italian beef — Infobox Prepared Food name = Italian Beef caption = Italian beef, as served by Portillo s in Chicago. alternate name = country = United States region = Chicago creator = Multiple claims course = served = main ingredient = roast beef variations =… …
28Blood orange — taxobox name = Blood Orange image caption = Blood Orange regnum = Plantae unranked divisio = Angiosperms unranked classis = Eudicots unranked ordo = Rosids ordo = Sapindales familia = Rutaceae genus = Citrus species = C. sinensis binomial… …
29Belted Galloway — The Belted Galloway is a rare beef breed of cattle originating from Galloway in South West Scotland, adapted to living on the poor upland pastures and windswept moorlands of the region. The exact origin of the breed is unclear although it is… …
30Temperature (meat) — Medium rare redirects here. For other uses, see Medium Rare. Meat thermometer Temperature is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are …
