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Aged beef animals Ascorbic acid beef—in BONE SIRLOIN Braise Brisket broiled Brucella Brucellosis carcass cattle Characteristics and Methods Characteristics of retail Choice grades CHUCK RIBS club steaks consumer Corn Belt cost of lean fat and bone Federal inspection Flank flavor Food Food energy Foreshank freezing Frozen beef full cut grade and cut grades of beef gravy Ground beef Hind shank illus juicy kidney knuckle less tender cuts marbled with fat meat products number of servings nutrients Nutritive value Oxtails package pan-fried percent of lean piece Porterhouse prepackaged meats price per pound Prime and Choice Processed protein quantity Retail Beef Cuts right-hand scale rolled and tied round bone round steak rump sausages self-service basis shank bone short loin shrinkage Sirloin steaks slaughter soups stew temperature tenderloin thawed thiamine Top sirloin Triangular trimming tuberculosis U. S. Dept U. S. Government inspection usually Utility grades variety meats Vitamin weight wholesome