Wholesale (primal) cuts are large cuts of an animal carcass, which are further divided into retail cuts.
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Q43: The degree of doneness cannot be determined
Q44: Natural beef juices are called
A) Bordelaise.
B) Chasseur.
C)
Q45: The factor that has the greatest impact
Q46: Bones in a cut of meat serve
Q47: Pin bones identify a cut of meat
Q49: Grading of meat is voluntary.
Q50: In general, it usually takes 12 to
Q51: Quality grades reflect the amount of lean
Q52: When the meat is a bright cherry
Q53: To ensure that consumers are purchasing meat
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