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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Cattle that is at least 51% black and exhibit Angus-type characteristics are eligible for "Certified Angus Beef" evaluation. However, it must meet all eight of the following criteria to be labeled "Certified Angus Beef" by USDA Graders : modest or higher degree of marbling; medium or fine marbling texture; "A" maturity; yield grade 3. 9 or leaner; moderately thick or thicker muscling; no hump on the neck exceeding 2 inches; no evidence of internal hemorrhages; no dark cutting characteristics.  1, record 1, English, - Angus%20beef

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le bœuf Angus [...] est reconnu pour sa qualité, sa tendreté et son goût incomparables. C'est une viande persillée, c'est-à-dire parsemée de mince filets de collagène [...]  2, record 1, French, - viande%20de%20b%26oelig%3Buf%20Angus

Record number: 1, Textual support number: 2 CONT

Chez Andy, la viande de bœuf Angus est rigoureusement sélectionnée parmi les meilleures bêtes âgées de 12 mois seulement et élevées aux grains. La viande est légèrement colorée; la texture est excellente grâce à une maturation de 35 jours.  3, record 1, French, - viande%20de%20b%26oelig%3Buf%20Angus

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

An exclusive grade of beef from cattle raised in Kobe, Japan.  1, record 2, English, - Kobe%20beef

Record number: 2, Textual support number: 1 OBS

These pampered cattle are massaged with Sake and fed a special diet that includes plentiful amounts of beer. This specialized treatment results in beef that is extraordinarily tender and full flavored. It also makes the beef extravagantly expensive, which is why it’s rarely available in the United States.  1, record 2, English, - Kobe%20beef

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Parmi les sujets qui seront abordés lors de ces trois journées de conférence, on compte [...] l'application de la technique du «bœuf de Kobe» aux races européennes [...]  2, record 2, French, - b%26oelig%3Buf%20Kobe

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Establishing the Canada Prime grade potentially has several benefits. In 1995, the Canadian cattle slaughter totalled...  1, record 3, English, - Canada%20Prime%20grade

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

La création de la catégorie Canada Primé pourrait présenter plusieurs avantages. En 1995, on a abattu au Canada [...]  1, record 3, French, - cat%C3%A9gorie%20Canada%20Prim%C3%A9

Record number: 3, Textual support number: 1 OBS

Nouvelles catégories dans les modifications réglementaires.  2, record 3, French, - cat%C3%A9gorie%20Canada%20Prim%C3%A9

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Beef carcass marketing is moving towards prices based on quality of an individual carcass; so, producers who own their cattle to that stage have the opportunity of getting a superior price on qualifying animals.... With such a system, the buyer determines what he/she wants(quality grade, yield grade, cut size, etc.) and gives price incentives for carcasses that meet those specifications.  1, record 4, English, - carcass%20marketing

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

[...] un esquema rígido de comercialización de canales o aves enteras, han imposibilitado que se liberen cortes de menor precio para abastecer la creciente demanda por parte de la industria procesadora de carnes frías.  1, record 4, Spanish, - comercializaci%C3%B3n%20de%20canales

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Meat from older cattle falls into one of the following grades : commercial, utility, cutter and canner. The marbling in these grades can be as high as that of prime beef(in the case of the commercial grade) or practically noexistent(canner grade).  1, record 5, English, - canner%20grade

Record number: 5, Textual support number: 1 OBS

The systems for grading veal, calf and lamb are similar to those for beef. Pork, however, doesn’t have a system like the prime or choice grades for beef.  1, record 5, English, - canner%20grade

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish