Grocery Store Pickin
The reason I am writing this poster is to show how to pick out the right meat in the grocery stores, so a person who does not how to will. Picking out the right meat is healthy, and it takes better.
- Marbling is the white flecks and streaks of fat within the lean sections of meat. Marbling adds flavor, and the more more marbling it contains the better a cut of meat it is.
- The USDA defines a lean cut of beef as about 100 grams that contains less than, 10 grams total fat, 4.5 grams saturated fat, and 95 milligrams cholesterol. The USDA also defines an extra-lean cut of beef as about 100 grams that contains less than, 5 grams total fat, 2 grams saturated fat, and 95 milligrams cholesterol.
- Prime Grades has abundant marbling and is produced from young, well fed beef cattle.
- Choice Grades is high quality but has less marbling than prime.
- Select Grade is fairly tender, it has less marbling and because of that it may lack some of the flavor of higher grades.
Hairless: They are prone to environmental conditions and Skin Infections
Alopecia Anemia: They cannot tolerate stress and are very prone to disease. Malfunction of the skeletal structure results in reduced red blood cell reproduction.
Beta-mannosidosis: The birth of calves never get up and eventually die.
Translocations: Carriers of translocations have reduced conception rates and increased abortion rates.
Quality grade is determined by quality of lean meat