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AGR. 376 - Meat Processing Technology

AGR. 376 - Meat Processing Technology. Beef Fabrication and Identification of Cuts Dr. Stanley F. Kelley Fall 2000. Rib Steak (contains the rib). Ribeye Steak (same except no rib). Rib. Longissimus dorsi. Marbling (intramuscular fat). Dorsal process (part of the thoracic vertebrae.

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Meat

Meat. Consumption. Red meat consumption has decreased from 145 lb per person in 1970 to 116 lb per person in 2005 Beef consumption decreased from 84 lb in 1970 to 65 lb in 2005 Increase in use of mixtures containing mainly meat, poultry or fish (hamburgers, frozen dinners, chili)

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Round bone - PowerPoint PPT Presentation

AGR. 376 - Meat Processing Technology

Meat