Browsing by Subject "Quality Grade"
Now showing items 1-2 of 2
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(2015-12-01)Levels of positive and negative beef flavors attributes were created by cutting USDA Top Choice and Select beef top loin steaks to 1.3 cm or 3.8 cm thicknesses and cooking on a commercial flat top grill at 177°C or 232°C. ...
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(2011-08-08)In an effort to increase beef demand, the beef industry has expanded beyond commodity beef merchandizing into value-added cuts. As these beef cuts are developed it is critical that the industry be able to characterize the ...