Retail Meat Cut Selection and Storage

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Title

Retail Meat Cut Selection and Storage

Published Date

1990

Publisher

St. Paul, MN: University of Minnesota Extension Service

Type

Manual or Documentation

Abstract

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.

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Description

2 pages.
This archival publication may not reflect current scientific knowledge or recommendations. Current information available from the University of Minnesota Extension: https://www.extension.umn.edu.

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University of Minnesota Extension Service.

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Previously Published Citation

Epley, R. 1990. Retail Meat Cut Selection and Storage. University of Minnesota Extension Service Fact Sheet AG-FS-1944-A.

Suggested citation

Epley, Richard J.. (1990). Retail Meat Cut Selection and Storage. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/53347.

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