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Unformatted text preview: good quality. Select grade beef is leaner than prime or choice beef, and is usually a tougher cut suitable for a moist heat cooking method or marinating. It typically has about 3 to 4 percent marbling. Commercial and standard cuts of beef generally have between 2 and 3 percent marbling and are frequently sold as ungraded or “store brand” cuts. From there, the beef is rarely sold as cuts. Cutter, utility, and canner grade meats, which usually have 2.5 percent marbling or less, are generally used as ground beef or for processed products....
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This note was uploaded on 04/24/2008 for the course FSS 101 taught by Professor Sterling during the Fall '07 term at Paul Smith's College.
- Fall '07