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General Consumer Reactions to the Quarters
Cooking Methods by Cuts
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12 composite quarters Acceptability of Beef acceptability of cuts Arm Roast Baked no lid Baked with lid Barbecued beef cuts blade roasts bottom round steaks braising Broiled or Fried Carcass Grade cards Choice Good Standard comments of tough COMPOSITE CARCASSES Consumer Acceptability consumer evaluation cooked by moist cooked rare cooking methods cut mean D. E. Brady deﬁnitions dissatisfaction dissatisﬁed Evaluation of Cuts families reported ﬁnal interview ﬁrst ﬁve ﬂavor forequarter ground beef Group Group Group H. D. NAUMANN heat homogeneous income income income James Rhodes juiciness Kiehl laboratory panel loin and sirloin loin shears loin steaks Mean Quarter Score mean ratings Moist-heat methods number of complaints panelists percent pink meat poorest Rating Rating regular hindquarters regular quarters rib steaks shear values short loins short ribs signiﬁcant Sirloin Steak Standard carcass Standard grade tenderness tested thawed thickness Top Round Steak Totals unsatisfactory cuts unsatisfactory samples