2012 New Cut With Codes 1 Pager Shaded.xlsx

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Date: 2012-11-26 12:02:03 Food and drink Meat Cuts of beef Steak Cuts of meat Beef European cuisine Chuck steak Meat chop Lamb and mutton Loin Pork		2012 New Cut With Codes 1 Pager Shaded.xlsx Add to Reading List Source URL: aggiemeat.tamu.edu Download Document from Source Website File Size: 51,08 KB Share Document on Facebook

	SAUSAGE AND CHOPS HOUSE We’re connoisseurs of proper sausages. Only the juiciest, most flavoursome sausages make it onto our menu. And when it comes to chops and steaks we only use the finest cuts of meat. SPECIALITY S DocID: 1uwQD - View Document
	ANKOM – a new instrument for the determination of fat in muscle and meat cuts – a comparison DocID: 1sgps - View Document
	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