Retail Meat Cut Selection and Storage
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Title
Retail Meat Cut Selection and Storage
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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.
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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Series/Report Number
AG-FS
1944-A
1944-A
Funding information
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.
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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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