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.

Beef

  • 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.

Deformities

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.

Swine

Quality grade is determined by quality of lean meat

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