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For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. [note 1] In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The allowable amount in France is 5 to 20% (15% being used by most food chains).
A carcass grade (or expected carcass grade) is used to determine selling prices for cull cows, which are estimated to comprise 20% of the beef available to consumers in the United States. [1] A Body Condition Scoring system or BCS, which is used to grade live cows and bulls, is used to determine the carcass grade. [1]
Feed conversion ratio (FCR) is the ratio of inputs to outputs; it is the inverse of "feed efficiency" which is the ratio of outputs to inputs. [ 2] FCR is widely used in hog and poultry production, while FE is used more commonly with cattle. [ 2] Being a ratio the FCR is dimensionless, that is, it is not affected by the units of measurement ...
Raw meat. Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures. [1]
The Belgian Blue ( French: 'Blanc-Bleu Belge', Dutch: 'Belgisch Witblauw', both literally meaning "Belgian White-Blue") is a breed of beef cattle from Belgium. [ 2] It may also be known as the Race de la Moyenne et Haute Belgique, [ 4]: 95 or dikbil (literally "fat buttocks" in Dutch). Alternative names for this breed include Belgian Blue-White ...
A serving (about ¼ cup) of flaxseeds has 170 calories, 11 grams of fat, 2.5 grams of unsaturated fat, 8 grams of filling fiber, and 6 grams of protein. To absorb more of the beneficial omega-3 ...
Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan 's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [ 1] The meat is a delicacy, valued for its flavour, tenderness and fatty, well- marbled texture.
The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5.5 and 30 kg (12 and 66 lb). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries .