Military of Venezuela
Military branches: National Armed Forces (Fuerzas Armadas Nacionales or FAN) includes Ground Forces or Army (Fuerzas Terrestres or Ejercito), Naval Forces (Fuerzas Navales or Armada), Air Force (Fuerzas Aereas or Aviacion), Armed Forces of Cooperation or National Guard (Fuerzas Armadas de Cooperacion or Guardia Nacional)Military manpower - military age: 18 years of age
Military manpower - availability:
males age 15-49:
6,398,169 (2000 est.)
Military manpower - fit for military service:
males age 15-49:
4,612,754 (2000 est.)
Military manpower - reaching military age annually:
males:
244,350 (2000 est.)
Military expenditures - dollar figure: $934 million (FY99)
Military expenditures - percent of GDP: 0.9% (FY99)
- See also : Venezuela
When first cut it will be of a dark red color, which changes
have a juicy appearance; the suet will be dry.html">dry, crumble easily and be
darker, and will appear dry and rather coarse. The quantity of meat.html">meat
kept as long as possible before cutting. The time depends upon climate
side of beef is first divided into two parts called the fore and hind
Different localities have different names for some of these cuts. The
and the tables give the New York and Philadelphia names for the same
into halves, they cut farther back on the hind quarter than they do in
gives one more rib roast. They do not have what in Boston is called
The Hind Quarter.
In Philadelphia they cut meat more as is done in Boston than they do
in Boston. In the other two cities the parts 1 and 13f are included in
cutting differs from the Boston:
[ILLUSTRATION: Diagram No. 1. Hind Quarter of Beef.]
2. Second cut of sirloin.
4. Back of rump.
6. Face of rump.
8. Best of round.html">round.html">round steak.html">steak.
10. Best part of vein.html">vein.
12. Shank of round.
PHILADELPHIA.
1. First cut of ribs.
3. Sirloin roast or steak.
5. Middle of rump.
7. Tail of rump.
9. Poorer round steak.
11. Poorer part of vein.
13. (e) Flank.
2. Porter-house steak or sirloin roast
4,5,6. /(a) Large sirloin (a) steaks or roasts
8. (and 4b and 5b) Rump.
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