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INTRODUCTION TO NOMENCLATURE AND TRADE TERMS
TRENDS IN MEAT PROCESSING AND MERCHANDISING
PRIMAL AND SUBPRIMAL BEEF CUTS
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13th rib bone aitch bone approximately arm bone arm chuck band saw beef flank beef forequarter beef hindquarter beef loin beef rib beef round beef tenderloin bench bone FIG bone see Fig bone side boned round boneless bottom round muscle brisket carcass cartilage Caution chine bone chuck steaks chuck tender cooking cross rib muscle cube steaks deckle direction of cutting eye round muscle feather bones flank edge flank steak foreshank ground meat items hindshank inside round intramuscular fat knife knuckle face London broil meat cuts meat cutter merchandising method natural seam neck bones Note pelvic bone porterhouse steak primal round processing remove rib eye muscle round bone selling price shank bone shank meat short chuck short hip short loin short plate short ribs short shoulder sirloin steaks strip loin subprimal cuts surface tail bone tenderloin muscle thick thin membrane top chuck top round top sirloin triangle muscle trimmed weight