The eight grades of beef are prime, choice, select, standard, commercial, utility, cutter, and canner. Although there are eight grades, only the first three are considered noteworthy. Although all meat must be inspected by the USDA for safety, not all are scored for their quality. Beef proc...
Nutrition facts and analysis for Beef, brisket, point half, separable lean only, trimmed to 0" fat, all grades, braised. Complete nutritional content according to the USDA
Beef, flesh of mature cattle, as distinguished from veal, the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef is firm, velvety, fine-grained, lean, bright red in color and well-marbled. The fat is sm
Are ribs graded select, choice and prime or is that just for beef? What do I look for when buying ribs? Are spare ribs as good as baby backs. The local market has buy one rack of spare ribs and get two free. Any help you give me will be great. I tried to find something on th...
The fatty acid composition of Hanwoo beef was investigated by different quality grades and cuts. Five cuts (strip loin, loin, chuck roll, top round, brisket) were obtained from 15 Hanwoo beef cattle [bulls and steers, 24-30 mon old]. For each quality grade of , , 1, 2, 3, three ...
Nutrition facts and analysis for Beef, brisket, flat half, separable lean only, trimmed to 0" fat, all grades, braised. Complete nutritional content according to the USDA
Nutrition facts and analysis for Beef, brisket, point half, separable lean only, trimmed to 1/4" fat, all grades, braised. Complete nutritional content according to the USDA
Nutrition facts and analysis for Beef, brisket, flat half, separable lean only, trimmed to 1/8" fat, all grades, braised. Complete nutritional content according to the USDA