Relative Economy Composition And Nutritive Value of the Various Cuts of Beef
Relative Economy Composition And Nutritive Value of the Various Cuts of Beef
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77. 53 19. 61 2. 62 99. 76 9 Round steak 1 81. 85 15. 93 2. 22 100. 00 10 Round steak 1 .
78. 15 19. 33 2. 52 100. 00 11. Round steak 1 74. 90 21. 96 3. 14 100. 00 12 Round steak . .
73. 73 21. 95 3. 77 99. 45 13 Round steak 1 81. 02 14. 36 4. 62 100. 00 14 Round steak ...
75. 05 16. 63 7. 31 98. 99 15. Knuckle soup bone 19. 00 21. 78 58 . 36 99. 14 16 Pot roast 85. 43 13 38 0. 87 99 68 17. Shank soup bone 40. 13 11. 37 47 62 99 12 18. Shank soup bone ....
66 72 12. 35 20. 19 99 46 19. Shank so...up bone (hock) 8. 08 10. 36 80. 86 99. 30 Entire round 64 61 18 03 16 63 99. 27 'This cut was made from the round of Steer No. 1 only.
about one-third; and the rump trimmings are composed of about 56 percent bone, 30 percent fat and 14 percent lean. Fat only is trimmed from the round steaks, as a rule, and they are reduced only about 5 percent in weight. The greatest proportionate amount of trimmings is taken from the first cut steak, in which case the trimmings consist principally of bone ; and, in general, the fifth to the eighth cuts are trimmed more than the remaining ones.
What to read after Relative Economy Composition And Nutritive Value of the Various Cuts of Beef?
You can find similar books in the "Read Also" column, or choose other free books by L D Louis Dixon Hall to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
77. 53 19. 61 2. 62 99. 76 9 Round steak 1 81. 85 15. 93 2. 22 100. 00 10 Round steak 1 .
78. 15 19. 33 2. 52 100. 00 11. Round steak 1 74. 90 21. 96 3. 14 100. 00 12 Round steak . .
73. 73 21. 95 3. 77 99. 45 13 Round steak 1 81. 02 14. 36 4. 62 100. 00 14 Round steak ...
75. 05 16. 63 7. 31 98. 99 15. Knuckle soup bone 19. 00 21. 78 58 . 36 99. 14 16 Pot roast 85. 43 13 38 0. 87 99 68 17. Shank soup bone 40. 13 11. 37 47 62 99 12 18. Shank soup bone ....
66 72 12. 35 20. 19 99 46 19. Shank so...up bone (hock) 8. 08 10. 36 80. 86 99. 30 Entire round 64 61 18 03 16 63 99. 27 'This cut was made from the round of Steer No. 1 only.
about one-third; and the rump trimmings are composed of about 56 percent bone, 30 percent fat and 14 percent lean. Fat only is trimmed from the round steaks, as a rule, and they are reduced only about 5 percent in weight. The greatest proportionate amount of trimmings is taken from the first cut steak, in which case the trimmings consist principally of bone ; and, in general, the fifth to the eighth cuts are trimmed more than the remaining ones.
What to read after Relative Economy Composition And Nutritive Value of the Various Cuts of Beef?
You can find similar books in the "Read Also" column, or choose other free books by L D Louis Dixon Hall to read onlineMoreLess
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