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A darkcutter or dark cutter (also known as DFD, or Dark Firm Dry) is a carcass of beef that has been subjected to undue stress before slaughter, and is dark in color. Sometimes referred to as dark cutting beef, they have a dark color which makes the meat appear less fresh, making them undesirable to consumers. Darkcutters fetch a lower price ...
[72] [74] [75] Suwannee County was formerly dry, but county voters chose to go "wet" by a 2–1 margin in a 2011 vote. [72] Washington County was dry until 2022. [73] Until the 1950s Leon County and Wakulla County were dry. The closest spot alcohol could be legally purchased was Perry, in Taylor County.
The beef is usually kept for a period of 4 to 10 days in wet aging. Modified-atmosphere packaging (MAP) is usually employed for the vacuum packaging of meat; typically between 60 and 80 percent oxygen to retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork.
Beef quality grades - are based on a composite evaluation of the degrees of (1) marbling and (2) maturity. [1] These designations reflect carcass firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. High grades represent high projected levels of tenderness, juiciness, and flavor.
National Beef is the U.S.'s fourth largest beef processor, with sales exceeding $7 billion annually. [15] National Beef products are available to national and regional retailers, including supermarket chains, independent grocers, club stores, wholesalers and distributors, foodservice providers and distributors, further processors and the U.S. military. [16]
Rax Roast Beef is a regional U.S. fast food restaurant chain specializing in roast beef sandwiches. The company has been through many iterations, declaring bankruptcy more than once, rising to as many as 504 locations in 38 U.S. states in the 1980s and falling to fewer than 20 locations on more than one occasion.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...
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