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Marbling (beef)
Marbled meat is meat that contains various amounts of intramuscular fat, giving it an appearance similar to marble. The term is principally applied to red meat. Key terms ''Beef quality grades'' - are based on a composite evaluation of the degrees of (1) marbling and (2) maturity. These designations reflect carcass firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. High grades represent high projected levels of tenderness, juiciness, and flavor. ''Marbling'' - is the intermingling or dispersion of intramuscular fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade. ''Maturity'' - refers to the physiological age of the animal rather than the chronological age. Because the chronological age is virtually never known, physiological maturity ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
4 Kobe Beef, Kobe Japan
4 (four) is a number, numeral (linguistics), numeral and numerical digit, digit. It is the natural number following 3 and preceding 5. It is a square number, the smallest semiprime and composite number, and is tetraphobia, considered unlucky in many East Asian cultures. Evolution of the Hindu-Arabic digit Brahmic numerals represented 1, 2, and 3 with as many lines. 4 was simplified by joining its four lines into a cross that looks like the modern plus sign. The Shunga Empire, Shunga would add a horizontal line on top of the digit, and the Northern Satraps, Kshatrapa and Pallava dynasty, Pallava evolved the digit to a point where the speed of writing was a secondary concern. The Arabs' 4 still had the early concept of the cross, but for the sake of efficiency, was made in one stroke by connecting the "western" end to the "northern" end; the "eastern" end was finished off with a curve. The Europeans dropped the finishing curve and gradually made the digit less cursive, endi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
USDA Beef Grade
Countries regulate the marketing and sale of beef by observing criteria of cattle carcasses at the abattoir (slaughterhouse) and classifying the carcasses. This classification, sometimes optional, can suggest a market demand for a particular animal's attributes and therefore the price owed to the producer. USDA grading system In the United States, the United States Department of Agriculture's (USDA's) Agricultural Marketing Service (AMS) operates a voluntary beef grading program that began in 1917. A meat processor pays for a trained AMS meat grader to grade whole carcasses at the abattoir. Such processors are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The official USDA grade designation can appear as markings on retail containers, individual bags, or on USDA shield stamps, as well as on legible roller brands appearing on the meat itself. The USDA grading system uses eight different grades to represent various levels of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boston Butt
A Boston butt is the slightly wedge-shaped portion of the pork shoulder above the standard picnic cut which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin cut and can be used in place of the tenderloin. Generally the pork shoulder is considered a primal cut with the picnic and butt sections being sub-primal cuts; however, some sources do refer to the butt as a primary cut. The tenderloin is closer to the rear of the hog. The shoulder is at the front. Etymology and origins of the cut In Colonial and Revolutionary New England, butchers would use specialty barrels called ''butts'' to store a particular cut of pork. The butchering technique for this cut of pork also seems to have originated in New England and Boston, giving the cut the name "Boston butt". A 1912 issue of the ''Agricultural Experiment Station of the University of Illinois'' bulletin states that the barrels were still in use for exports to Germany, Denmark and other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artificial Marbling
Artificial marbling is the injection of animal fat or vegetable oil into lean meat in order to simulate the appearance of marbling and attempt to improve the palatability of inexpensive cuts by preventing them from drying out or losing flavour during the freezing or cooking process. Lean cuts of beef are one common target of artificial marbling. The process may also be performed on pork. It has been described as a more technologically advanced form of larding. Names and labelling The Agri-Food and Veterinary Authority of Singapore labels artificially marbled beef as "beef tallow-injected further processed beef". Hokubee Australia markets its fat-injected beef product under the brand name Meltique, though its halal products use canola oil instead of fat, due to concerns about cross-contamination with pork tallow. The United States Department of Agriculture requires that when fats and oils are added to red meat products such as roast beef and steaks, the product indicate this prom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Department Of Agriculture
The United States Department of Agriculture (USDA) is an executive department of the United States federal government that aims to meet the needs of commercial farming and livestock food production, promotes agricultural trade and production, works to assure food safety, protects natural resources, fosters rural communities and works to end hunger in the United States and internationally. It is headed by the secretary of agriculture, who reports directly to the president of the United States and is a member of the president's Cabinet. The current secretary is Brooke Rollins, who has served since February 13, 2025. Approximately 71% of the USDA's $213 billion budget goes towards nutrition assistance programs administered by the Food and Nutrition Service (FNS). The largest component of the FNS budget is the Supplemental Nutrition Assistance Program (formerly known as the 'Food Stamp' program), which is the cornerstone of USDA's nutrition assistance. The United Stat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Family Restaurant
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the US, while categorisation differs widely around the world. Origin of categories Historically, ''restaurant'' referred only to places that provided tables where one ate while seated, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter. Sit-down restaurants are often further categorized, in North America, as "family-style" or " formal". In British English, the term ''restaurant'' almost always means an eating establishment with table service, so the "sit down" qua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally Grilling, grilled or Pan frying, fried, and can be diced or cooked in sauce. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from Bison#Livestock, bison, Buffalo meat, buffalo, Camel#Meat, camel, Goat meat, goat, Horse meat, horse, Kangaroo meat, kangaroo, Lamb and mutton, sheep, Common ostrich#Economic use, ostrich, Pork, pigs, Turkey as food, turkey, and Venison, deer, as well as various types of Fish as food, fish, especially Salmon as food, salmon and large fish such as swordfish, Shark meat, shark, and marlin. Some cured meat, such as Gammon (meat), gammon, is commonly served as steak. Some cuts are categorized as steaks not because they are cut across the muscle fibers, but because they are relatively thin and cooked over a grill, such as skirt steak and flank steak. Grilled Agaricus bisporus, portobello mushroom may be called mushroom steak, and si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supermarket
A supermarket is a self-service Retail#Types of outlets, shop offering a wide variety of food, Drink, beverages and Household goods, household products, organized into sections. Strictly speaking, a supermarket is larger and has a wider selection than earlier grocery stores, but is smaller and more limited in the range of merchandise than a hypermarket or Big-box store, big-box market. In everyday American English usage, however, "grocery store" is often casually used as a synonym for "supermarket". The supermarket retail format first appeared around 1930 in the United States as the culmination of almost two decades of retail innovations, and began to spread to other countries after extensive worldwide publicity in 1956. The supermarket typically has places for fresh meat, fresh produce, Dairy product, dairy, Delicatessen, deli items, baked goods, and similar foodstuffs. Shelf space is also reserved for canned and packaged goods and for various non-food items such as kitchenwa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and Customer service, service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from the early 19th century, taken from the French language, French word 'provide meat for', Literal translation, literally 'restore to a former state' and, being the present participle of the verb, the term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribeye
The rib eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section. Description Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. The longissimus dorsi is also referred to as the "eye of the ribeye". The spinalis is also referred to as the "ribeye cap" and the complexus is a small muscle at the front of the ribeye which may be trimmed off by the butcher. It is both flavoursome and tender, coming from the lightly worked upper rib cage area which spans from the sixth to twelfth ribs of the cattle. Its marbling of fat makes it very good for fast and hot cooking. The ribeye is the state steak of Oklahoma. Terminology * In Australia and New Zealand, "ribeye" refers to a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". * In French cuisine, the ''entrecôte'' corresponds to the rib eye steak, while rib steak is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wagyu Beef Marbling Detail
Wagyu (, Hepburn: ''wagyū'', ) is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle originate from early twentieth-century cross-breeding between native Japanese cattle and imported stock, mostly from Europe. Wagyu beef is among the most expensive meats in the world. It features marbling, meaning that streaks of fat exist within the red meat that make it tender and moist, while adding flavor. Wagyu beef is often known by different names depending on its place of origin. In several Japanese prefectures, Wagyu beef is shipped with an area name; examples include Matsusaka beef, Kobe beef from the Tajima cattle, Yonezawa beef and Ōmi beef. In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of feed, resulting in larger, fattier cattle. Definition Wagyu refers to "Japanese cattle" and is not a specific breed. Japanese native cattle became almost extinct after the M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cartilage
Cartilage is a resilient and smooth type of connective tissue. Semi-transparent and non-porous, it is usually covered by a tough and fibrous membrane called perichondrium. In tetrapods, it covers and protects the ends of long bones at the joints as articular cartilage, and is a structural component of many body parts including the rib cage, the neck and the bronchial tubes, and the intervertebral discs. In other taxa, such as chondrichthyans and cyclostomes, it constitutes a much greater proportion of the skeleton. It is not as hard and rigid as bone, but it is much stiffer and much less flexible than muscle. The matrix of cartilage is made up of glycosaminoglycans, proteoglycans, collagen fibers and, sometimes, elastin. It usually grows quicker than bone. Because of its rigidity, cartilage often serves the purpose of holding tubes open in the body. Examples include the rings of the trachea, such as the cricoid cartilage and carina. Cartilage is composed of specialized c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
