Without the help of any 9/11 release date battle or publicity beef, Grammy award winning songstress Alicia Keys debuted her third release, As I Am, at the #1 spot on the charts this week selling a staggering 743k in its first week.

Yeah, me too. And thanks to this chart, you can see where the various cuts of beef come from, and some recommended cooking methods. Take a look.

Welcome to the 7th installment of Enter Thunderdome, Shoutmouth's handy flow chart of the petty squabbling that continues unabashed in hip hop culture.

Yahoo Inc. is beefing up the finance section of its Web site with more interactive stock charts and other features to help it maintain its longtime lead over rival financial information sites.

Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when served. The gradations of cooking are most often used in reference to beef (especially steak) but are also applicable to lamb, pork, poultry, veal, and sometimes fish.The gradations in common use in most English-speaking countries are:As meat is cooked, it turns from red to pink to brown to black (if burnt), and the amount of myoglobin (not blood) and other juices decreases. Well done cuts are drier and contain little or no juices.The interior of a cut of meat may still increase in temperature 5–10°F (3–5°C) after being removed from the grill or oven, and the meat is therefore allowed to "rest" before being served, which allows its temperature to stabilize. This is caused when the hot exterior continues to cook the comparatively cool inside- in short, heat moves from the hot exterior into the cooler interior.The USDA recommends a temperature of at least 145°F (63°C) for beef, veal, and lamb steaks and roasts, or fish to prevent foodborne illness. Other meats require higher temperatures; see Critical Control Point.