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Chapter 15&16 - Chapter 15 1 The appearance and flavor of beef and veal is veal is lighter in color than beef and has a more delicate flavor and is

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Chapter 15 1. The appearance and flavor of beef and veal is, veal is lighter in color than beef and has a more delicate flavor and is tenderer. Veal also has a firm texture, light pink color and has very little fat, because it is slaughtered at a younger age than beef. 2. Formula fed veal is fed only nutrient-rich liquids, they are tethered in pens only slightly larger than their bodies in order to restrict their movement, which keeps there muscles from toughening. Free- range veal is produced from calves that are allowed to roam freely and eat grasses and other natural foods. They eat lots of iron giving them a different flavor that the formula-fed veal. 3. Two differences between a veal and beef carcass is the veal carcass is much smaller than the beef carcass, and it has a lower fat content than beef. 4. The veal primals are: · Fore saddle- located on the upper half of the calf. Two sub primals are shoulder and fore shank. Can be cut into the breast or rib cartilage. · Hind saddle – located on the back half of the calf. Two sub primals are the
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This note was uploaded on 03/08/2011 for the course BCN 4862 taught by Professor Roberts during the Spring '11 term at FIU.

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Chapter 15&16 - Chapter 15 1 The appearance and flavor of beef and veal is veal is lighter in color than beef and has a more delicate flavor and is

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