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CUBED STEAK REGULAR [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-01-03

English

Subject field(s)
  • Meats and Meat Industries
OBS

Produced by delicating any solid muscle of the beef carcass that is reasonably free of tendons, ligaments and membranous tissue, and has a maximum visual fat content of 10%. Delicating, folding and knitting of two or more pieces into a single portion during the delicating process is permissible.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Produit par l'attendrissement de tout muscle solide de la carcasse de bœuf raisonnablement libre de tendons, de ligaments et de tissus membraneux et présentant au maximum 10% de gras visible. L'attendrissement, le pliage et la réunion de deux ou plusieurs morceaux durant le processus sont des pratiques permises.

Spanish

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