Epley, Richard J.2009-09-092009-09-091990Epley, R. 1990. Retail Meat Cut Selection and Storage. University of Minnesota Extension Service Fact Sheet AG-FS-1944-A.https://hdl.handle.net/11299/533472 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 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.en-USmeat cutsManual or Documentation