St. Paul, MN: University of Minnesota Extension Service
Manual or Documentation
This fact sheet give recommendations for choosing a meat cut (beef, pork, or lamb), choosing a cooking method, evaluating quality, and estimating cost per serving. Also provides guidelines for storing (frozen or nonfrozen) and thawing.
Epley, R. 1990. Retail Meat Cut Selection and Storage. University of Minnesota Extension Service Fact Sheet AG-FS-1944-A.
University of Minnesota Extension Service.
Epley, Richard J..
Retail Meat Cut Selection and Storage.
St. Paul, MN: University of Minnesota Extension Service.
Retrieved from the University of Minnesota Digital Conservancy,
Content distributed via the University of Minnesota's Digital Conservancy may be subject to additional license and use restrictions applied by the depositor.