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The service works well and is very convenient, however I was disappointed by the way I was able to complete an entire form but was not advised it was not free until the form was completed after spending a couple hours working on it. Since this is a pay service, the consumer should be advised immediately upon accessing any forms on an internet search. In order to preserve my work, I had no choice but to subscribe. Perhaps you should market a new service that charges by the document. I would have gladly paid for that up front. The service itself works very well.
2015-07-02
desde un inicio debería estar la indicación de que la aplicación es de pago para contemplarlo, en cuanto el funcionamiento es excelente, solo tengo duda acerca de la leyenda de que solo 5 documentos... al día al mes o a que se refieren? agradezco de antemano su atención.
2019-07-17
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2024-05-31
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2021-07-21
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2021-06-24
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2020-08-19
There are some minor things I have not figured out how to do. Not sure yet if they are just missing features, or just not readily available in a way that I was expecting.
2020-06-15
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How do you identify beef cuts?
Round Steak. This steak is identified by the round leg bone and three muscles. Boneless Rump Roast. When the rump is removed, boned, rolled and tied, a retail cut called the Beef Round Rump Roast is made. Top Round Steak. Bottom Round Steak. Eye Round Steak. Tip Roast. Tip Steak. Heel of Round.
Which cuts of beef are tender?
The most tender cut of beef is the beef tenderloin, and it is found within the loin. This is where we get filet Mignon, which is made from the very tip of the pointy end of the tenderloin. Châteaubriand is made from the center cut of the tenderloin. The tenderloin extends from the short loin into the sirloin.
Which part of steak is most tender?
The tenderloin is, as its name implies, the most tender cut of beef. Those who do not prefer the marbling of the rib eye and strip loin will thoroughly enjoy the tenderloin.
What is less tender cuts of meat?
Less tender cuts of meat are made tender by cooking with moist heat as in braising and as in simmering in liquid. They require long, slow cooking in moisture to soften connective tissue -- the part of meat which makes meat less tender.
What part of the meat helps you identify less tender cuts?
So the meat that comes from the front shoulder or hind end of either a cow or pig will be a less tender cut as those animals do a LOT of walking around. Pork chops and beef steaks generally come from the rib or mid-section of the animal. That area gets much less exercise than a leg or neck.
What is the plate cut of beef?
Beef plate. In U.S. butchery, the plate of beef (also known as the short plate) is a forequarter cut from the belly of the cow, just below the rib cut. It is typically a cheap, tough, and fatty meat. In U.K. butchery, this cut is considered part of the brisket.
What is the most tender cut of roast?
Tenderloin Roast The most tender beef roast that is well known for being lean and succulent.
Where each cut of beef comes from?
A beef carcass is divided into primal cuts (e.g., chuck or short plate), which include subcategories known as subprimal cuts (e.g., flat-iron or short ribs) Classic steaks that you find at high-end steakhouses including New York strip, T-bone, porterhouse, filet Mignon come from the short loin.
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