Beef cut detailed information

I require detailed information for 88 beef cuts. I already have the cuts identified and about 60 words for each cut. Each cut will need to be researched and extra content provided. Content should be detailed under each of following categories: * brief description - 25 to 75 words. * also-known-as - a list of other names this cut is known by * preparation - 50 to 150 words about preparation methods * anatomy - 25 to 150 words about where on the animal this cut is found. * history - 0 to 150 words on any important historical information about this cut. * fun facts - 0 to 150 anything of interest about this particular cut, trivia etc. Each cut should be approx 250 words long with a minimum of 150 words. The content is for a cut database so the content must be both original & factual. Here is a representative sample of the quality & quantity of the content: Name: Brisket Front Cut Also Known As: Point Cut, Triangular Cut, Second Cut, Fat End Description: More tender, juicy and tender than the Brisket First Cut, the Front Cut will reward after long slow cooking in moisture. Preparation: Popular methods in the United States include rubbing with a spice rub or marinating the meat, then cooking slowly over indirect heat from charcoal or wood. The fat cap helps to keep the meat from over-drying during the prolonged cooking necessary to break down the connective tissue in the meat. Cook it fat side up, so that the fat will melt into the meat, keeping it moist. Anatomy: The Brisket muscles are sometimes separated for retail cutting: the lean "Brisket First Cut" or "Brisket Flat Cut" is the deep pectoral, while the fattier "Second cut", "Point Cut", "Fat End", or "Triangular Cut" is the superficial pectoral. The fat on it is called the "deckel" or "deckle." History: The term "brisket" is derived from the Middle English "brusket", which in turn comes from earlier Old Norsk brjósk, meaning cartilage. Fun Facts: The brisket muscles support about 60% of the body weight of the beast. This requires a significant amount of connective tissue which gives brisket a signature texture when cooked correctly. Here are the 88 cuts (includes offal) Sirloin Flap, Tri-Tip, Brisket First Cut, Brisket Front Cut, Rolled Brisket, Arm Roast, Arm Steak, Blade Minute Steak, Blade Roast, Blade Steak, Bone in blade steak, Chuck, Chuck 7-Bone Pot Roast, Chuck 7-Bone Steak, Chuck Eye Roast, Chuck Eye Steak, Chuck Short Ribs, Country-style Chuck Ribs, Cross-Rib Roast, Flat Iron Steak, Ranch Steak, Shoulder Tender, Sierra Cut, Underblade Steak, Stew Beef, Stir-fry Strips, Ground Beef, Flank Steak, Boneless Shin, Shin Bone-in, Cheek, Tongue, Eye of Round, Knuckle Medallion, Round Steak, Hanger Steak, Back Ribs, Rib Eye Roast, Rib Eye Steak, Rib Steak, Short Ribs, Rib Roast, Boneless Rolled Rump Roast, Bottom-Round Roast, Rump Roast, Ox Tail, Sirloin Tip Center Steak, Sirloin Tip Side Steak, Top-Round Steak, Rump Centre Steak, Rump Medallion, Rump Minute Steak, Rump Roast, Rump Steak, Eye Round, Topside Minute Steak, Topside Roast, Topside Steak, Bone-in Strip Steak, Strip Roast, Strip Steak, T-Bone, Coulotte Steak, Pin-Bone Sirloin Steak, Flat-Bone Sirloin Steak, Round-Bone Sirloin Steak, Wedge-Bone Sirloin Steak, Sirloin Roast, Sirloin Steak, Butt Fillet, Tenderloin Steak, Lower Intestines, Kidney, Sweetbreads, Honeycomb Tripe, Bible Tripe, Flat Tripe, Tendon, Brain, Small Intestines, Uterus, Liver, Testicles, Spleen, Heart, Hoof