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Cuts in a Side of Beef—Continued
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Veal
Figure 6-2.—Department of Agriculture Inspection stamps. Figure  6-3.—Inspection  stamps  of  Department  of  Agriculture and Department of Defense. l l l l Grill steak. . . . . . . . . . . . . . .  Average weight: 7 ounces. Rib-eye,  loin  strip,  sirloin butt. Sandwich  steak. .  .  .  .  .  .Wafer-thin  slices  of  lean beef, 2 ounces. Swiss steak, braising . . . . . .Average weight: 6 ounces. Oven roast . . . . . . .. . . . . . Approximately  10  pounds. Knuckle, top round. l  Oven  roast, precooked . . . . . . . . . . . . . . . . .Top  round.  Product  is ready  to  be  sliced  and served.  May  be  heated on  grill  or  served  with hot au jus. l Pot roast . . . . . . . . . . . . . . . . . . . . . . .Maximum  weight:  10 pounds. Shoulder clod or chuck roll. . Beef pattie mix, bulk.. . . . . . Packaged in rectangular or chub with 20 percent soy pack units. Approx- imately  7-pound  package. . Beef patties with 20 percent soy . . . . . . . . . . .Weight. approximately 3   ounces. . Beef for stewing, diced. . . . . . . . Prepared from selected bone-in   or   boneless whole beef cuts. . Rib-eye roll . . . . . . . . . . . . . . . . . .Weight. 8 to 10 pounds. . Rounds . . . . . . . . . . . . . . . . . . . . . . . . .Prepared  from  bone-in rounds. Weight  35  to  57  pounds. . Tenderloin . . . . . . . . . . . . . . . . . . . . Minimum   weight:   4 pounds. Ready to roast or slice into steaks. Each box of boneless beef is clearly marked to show the type of meat inside. Bone-in beef (beef rounds and ribs) should be used only as storage space permits. It requires more storage space than boneless beef. The beef rounds have the rump and shank removed. The weight range for rounds is 40 to 64 pounds. The oven-ready weight range of beef ribs is 14 to 22 pounds. PORK Pork comes from hogs.    Pork  is  USDA  inspected and graded, but grade marks are not indicated on the meat  for  consumer  use. The   difference   in   the tenderness,  juiciness,  and  flavor  of  the  different  grades of pork is not as great as it is in the different grades of beef. The flesh of hogs is the lightest in color of all meats. Young pork is white to grayish pink; pork from older animals is darker pink. The flesh should be firm 6-4

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