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Meat of the Matter
- There are six "degrees of doneness"
for beef steak widely known in the restaurant industry as: very rare,
rare, medium rare, medium, well done and very well done.
- Quality Grades of meat serve to identify the
eating characteristics–tenderness and palatability–of the
meat.
- You would have to eat three times as much chicken
or fish to get the same amount of iron found in one serving of beef.
- You would have to consume five 8 oz. glasses
of milk and three 4 oz. cans of tuna to get the same amount of zinc
found in 3 oz. of beef.
- The beef you buy today is 27% leaner than it
was 20 years ago.
- Beef is one of the best sources of Protein,
B12, Niacin, Zinc, B2 and Iron.
- A 1,000 pound Angus steer yields 465 pounds
of retail beef cuts from a 600-pound carcass: 25% are steaks, 25% are
roasts, 25% is burger and ground beef, 25% is lost due to fat, bone
and shrinkage.
- Beef is the most consumed source of protein
in America.
- Three ounces of beef will give you all the
ZIP you need each day: Zinc-Iron-Protein.
- Steaks that are dry aged for tenderizing go
through a process of storage (without vacuum packaging) for various
periods of time, under controlled temperatures, humidity and air flow
to avoid spoilage and ensure flavor enhancement, tenderness and palatability.
- Vacuum packing refers to the process of encasing
meat cuts in bags or pouches fabricated from laminated plastic, evacuating
air from the bags and sealing them for extended refrigerated storage.
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