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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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