MF2888 Beef: Choices, Preparation and Flavor

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Steak Chuck steak Meat Skirt steak Hamburger Marination Roasting Strip steak Flat iron steak Food and drink Cuts of beef Beef		MF2888 Beef: Choices, Preparation and Flavor Add to Reading List Source URL: www.ksre.ksu.edu Download Document from Source Website File Size: 209,33 KB Share Document on Facebook

	FROM YOUR PURCHASEYou can expect to receive approximately the following amounts of TOP QUALITY meats: For each 1,000 lbs. of beef purchased: 400 lbs. of steaks, roasts, lesser cuts and ground meat. For each 200 lb DocID: 1rZsd - View Document
	BEEF Many of America’s Favorite Cuts are Lean Skinless Chicken breast DocID: 1rtNq - View Document
	SEAFOOD BAR Chilled Lobster, Crab Bites, Shrimp Cocktail, Oysters - Per Person…...………….…...... 38 Cracked Lobster Cocktail …………………………………………...……………………….... MK DocID: 1roU2 - View Document
	KCBS Meat Inspections Guide There are two reasons for meat inspections. The first is for safety, and to ensure the meat is properly handled and stored. The second is to ensure fairness. KCBS meats may not be precooked DocID: 1rnpy - View Document
	Eats The ribs at Smoke are ranked second best in the country by the Daily Meal By Leslie Brenner DocID: 1qZhP - View Document