enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Beef carcass classification - Wikipedia

   en.wikipedia.org/wiki/Beef_carcass_classification

   The EU employs a grading scheme that emphasizes carcass shape and amount of fat covering [4] instead of marbling and aging. The differences in grading yield incompatible value judgments of beef value in the United States and the EU. [5] Most beef offered for sale in supermarkets in the United States is graded U.S. Choice or Select. U.S. Prime ...

3. Hanger steak - Wikipedia

   en.wikipedia.org/wiki/Hanger_steak

   In the past it was among several cuts of beef sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. This is because the general populace believed this to be a crude cut of meat, although it is actually one of the most tender and flavoursome. [1]

4. Matsusaka beef - Wikipedia

   en.wikipedia.org/wiki/Matsusaka_beef

   Matsusaka beef as a topping on gyūdon. The cows take roughly three years to mature. [2] In order for the meat to be sold under the Matsusaka name, it must meet strict standards. [2] Only virgin female cows can be sold as Matsusaka beef and all calves must be of a breed registered by the Matsusaka Beef Management System. [2]

5. The USDA is testing ground beef for bird flu. Experts are ...

   www.aol.com/lifestyle/usda-testing-ground-beef...

   Two studies will test if particles of the bird flu virus, called Type A H5N1, is found in beef for sale in the states where dairy cows have te The USDA is testing ground beef for bird flu. Experts ...

6. 10 Fast-Food Chains That Never Freeze Their Beef - AOL

   www.aol.com/10-fast-food-chains-never-200000412.html

   10. Hopdoddy. Hopdoddy Burger Bar serves elevated burgers made from fresh, never-frozen beef. Its patties are ground in-house and hand-formed every day for the best quality.

7. Carcass grade - Wikipedia

   en.wikipedia.org/wiki/Carcass_grade

   A carcass grade (or expected carcass grade) is used to determine selling prices for cull cows, which are estimated to comprise 20% of the beef available to consumers in the United States. [1] A Body Condition Scoring system or BCS, which is used to grade live cows and bulls, is used to determine the carcass grade. [1]