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133:- estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck. However, they also show differences in the total yield of retail cuts. A YG 1 designation indicates a carcass having the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest of each.
105:- is the intermingling or dispersion of intramuscular fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade.
188:
Prime, Choice, Select and
Standard grades commonly come from younger cattle (under 42 months of age); Commercial, Utility, Canner and Cutter are applied to older cattle carcasses which are not marketed as wholesale beef sides or blocks, and are used in ground products and for cheaper
93:- are based on a composite evaluation of the degrees of (1) marbling and (2) maturity. These designations reflect carcass firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. High grades represent high projected levels of
125:. Cartilage becomes bone, lean color darkens and texture becomes coarser with increasing age. Cartilage and bone maturity receives more emphasis because lean color and texture can be affected by other postmortem factors.
113:- refers to the physiological age of the animal rather than the chronological age. Because the chronological age is virtually never known, physiological maturity is used; the indicators are bone characteristics,
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The USDA Yield Grades are rated numerically from 1 to 5, with 1 denoting the highest yielding carcass and 5 the lowest.
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185:. Choice is most commonly sold in retail outlets, and Select is sold as a cheaper option in many stores.
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148:, which has been designed to reward marbling, has eight different grades (listed in descending order):
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Prime is the premium grade, has the highest marbling content, and fetches the highest prices at
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288:"Effect of Marbling Degree on Beef Palatability in Bos taurus and Bos indicus Cattle"
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Meat containing various amounts of intramuscular fat
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34:Extensive fat marbling in slices of high-grade
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307:: CS1 maint: multiple names: authors list (
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65:is meat that contains various amounts of
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236: – Type of cured pork leg product
73:. The term is principally applied to
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266:"USDA Beef Quality and Yield Grades"
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286:, ARS, USDA (September 9, 1994).
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284:U.S. Meat Animal Research Center
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121:, and the color and texture of
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1424:Countries by meat consumption
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1711:Non-vegetarian food in India
1429:Countries by meat production
338:. You can help Knowledge by
140:United States grading system
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1434:Food and drink prohibitions
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1020:Black soldier fly maggots
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97:, juiciness, and flavor.
1549:Beef hormone controversy
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195:family chain restaurants
1574:Water holding capacity
334:-related article is a
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27:
1559:Feed conversion ratio
1461:Ethics of eating meat
230:– A cut of pork
146:USDA's grading system
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33:
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1612:Environmental impact
240:List of steak dishes
223:Artificial marbling
90:Beef quality grades
1736:Warmed-over flavor
1504:Semi-vegetarianism
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67:intramuscular fat
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1772:Category: Meat
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1584:Meat industry
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1499:Vegetarianism
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1471:Animal rights
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1231:Luncheon meat
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234:Jamón ibérico
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123:ribeye muscle
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1701:Mystery meat
1688:
1657:Arachnophagy
1597:Branch house
1564:Preservation
1541:Meat science
1492:Alternatives
1481:Meat paradox
1403:Smoked foods
1042:Grasshoppers
987:Sea cucumber
982:Shrimp/prawn
340:expanding it
329:
278:
270:Meat Science
269:
187:
183:supermarkets
176:
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115:ossification
109:
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63:Marbled meat
62:
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52:Angus cattle
1684:Entomophagy
1672:Meat diaper
1662:Cannibalism
1338:Meat dishes
1120:Charcuterie
1083:preparation
1067:Mopane worm
1057:Mezcal worm
228:Boston butt
215:Food portal
179:restaurants
1798:Meat stubs
1787:Categories
1741:White meat
1716:Pink slime
1694:Artificial
1569:Tenderness
1454:psychology
1452:Ethics and
1286:Salt-cured
992:Sea urchin
560:Guinea pig
246:References
164:Commercial
95:tenderness
1632:Slaughter
1554:Drip loss
1276:Rillettes
1236:Marinated
1174:Forcemeat
1160:Fermented
1100:Barbecued
1072:Palm grub
903:Shellfish
873:Swordfish
808:Mahi Mahi
638:Crocodile
613:Alligator
492:Livestock
422:Cassowary
119:cartilage
84:Key terms
48:entrecĂ´te
25:Kobe beef
1726:Red meat
1721:Raw meat
1650:subjects
1531:Veganism
1398:Meatball
1261:Pemmican
1246:Meatloaf
1241:Meatball
1081:Cuts and
1062:Silkworm
1052:Mealworm
1030:Crickets
942:Crayfish
922:Calamari
818:Milkfish
803:Mackerel
798:Kingfish
773:Flounder
673:Pangolin
658:Kangaroo
643:Elephant
628:Bushmeat
303:cite web
201:See also
161:Standard
110:Maturity
102:Marbling
75:red meat
46:Marbled
23:Marbled
1689:Marbled
1648:Related
1627:Packing
1602:Butcher
1466:Carnism
1408:Sausage
1383:Seafood
1351:Chicken
1321:Tartare
1316:Tandoor
1296:Sausage
1281:Roasted
1266:Poached
1256:Pickled
1179:Cretons
1169:supreme
1110:Braised
1105:Biltong
1007:Insects
972:Scallop
962:Octopus
952:Lobster
947:Dolphin
917:Abalone
909:seafood
893:Walleye
878:Tilapia
853:Sardine
843:Pollock
793:Herring
788:Halibut
783:Haddock
778:Grouper
763:Crappie
753:Catfish
733:Anchovy
703:Venison
520:Buffalo
510:Beefalo
447:Ostrich
427:Chicken
414:Poultry
173:Canner.
167:Utility
56:rib eye
1770:
1622:Jobber
1607:Cutter
1592:Broker
1393:Steaks
1311:Stewed
1301:Smoked
1291:Salumi
1271:Potted
1221:Kidney
1201:Ground
1196:Frozen
1165:Fillet
1145:Cutlet
1135:Corned
1130:Confit
1115:Burger
1046:locust
1025:Cicada
967:Oyster
957:Mussel
927:Chiton
907:other
848:Salmon
813:Marlin
698:Turtle
688:Rabbit
663:Monkey
653:Iguana
595:Żubroń
550:Snails
545:Donkey
500:Alpaca
467:Turkey
452:Pigeon
191:steaks
170:Cutter
158:Select
155:Choice
71:marble
1706:Offal
1417:Other
1306:Steak
1251:Offal
1226:Liver
1216:Kebab
1211:Jerky
1191:Fried
1150:Dried
1140:Cured
1095:Bacon
1035:Flour
997:Whale
883:Trout
858:Shark
833:Perch
693:Snake
668:Mouse
575:Llama
565:Horse
525:Camel
515:Bison
457:Quail
442:Goose
330:This
291:(PDF)
152:Prime
50:from
36:Wagyu
1793:Meat
1388:Veal
1371:Pork
1366:Lamb
1361:Goat
1356:Fish
1346:Beef
1184:Pâté
1125:Chop
1090:Aged
1015:Ants
977:Seal
937:Crab
932:Clam
888:Tuna
868:Swai
863:Sole
838:Pike
748:Carp
743:Bass
738:Basa
725:Fish
713:Wolf
683:Hare
633:Boar
623:Bear
605:Game
585:Veal
580:Pork
555:Frog
535:Goat
505:Beef
462:Rhea
432:Duck
406:Meat
336:stub
332:meat
309:link
295:USDA
181:and
144:The
54:, a
38:beef
1376:Ham
1206:Ham
1155:Dum
905:and
768:Eel
758:Cod
708:Dog
678:Rat
648:Fox
618:Bat
590:Yak
540:Dog
530:Cat
437:Emu
193:in
117:of
58:cut
1789::
305:}}
301:{{
293:.
268:.
253:^
197:.
77:.
1167:/
1048:)
1044:(
398:e
391:t
384:v
367:e
360:t
353:v
342:.
311:)
297:.
272:.
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