Rib take the meat cut off 103109109d export 112a lip

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-Rib: Take the meat, cut off 103,109,109d export, 112a lip on,112 rib eye roll, 1112a portion cut -Beef Loin: Full tenderloin, 189 cut, PSMO tenderloin 189a cut, Portion cuts 1190a. 3.Create a list of purchasing specifications for each HRI cut of the beef loin and rib, listing correct terminology, trim levels, average weights, bone status, and NAMP number. - 4.Identify basic cooking methods and uses for cuts from the beef loin and rib. Give examples of basic dishes created from each cut.
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-Beef Loin tends to be grilled, chargrilled, pan seared, broiled, dry cooked as steaks, most high heat methods work best. The Loin can provide the common T-bone steak, and carne asada or filet mingion can be made. The ribs are usually roasted. The ribs are good for cowboy steak and Delmonico steak. 5.What is the purpose of aging beef? -Storing meats postmortem, increases palatability traits. 6.What are the differences between dry and wet aging beef? -Dry aging beef: longer time period 45 days, left to hang, uses large primals or subprimals with fat and bone coverage, done with the middle meats. -Wet aging beef: Shorter time period 2-3 weeks, vacuum sealed and ages in its purge, used for HRI cuts. Sources - Wikipedia - Hirschsmeats -Buedel Meat Up
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