Wiki User
∙ 16y agoGreatly! that is what it is all about. Location, location, location.
Wiki User
∙ 16y agoextreme tenderness of skin on arms. cuts and bruises easily
A butcher or meat processor is responsible for cutting the carcass into primal and retail cuts for distribution. They have the skills and tools needed to properly break down the carcass into smaller, more manageable cuts for sale to consumers or restaurants.
Carcass-Weight Equivalent (CWE) is the weight of meat cuts and meat products converted to an equivalent weight of a dressed carcass. Includes bone, fat, tendons, ligaments, and inedible trimmings (whereas product weight may or may not).
Hiding cuts depends on the length, depth and location of the cuts. Wearing clothing to cover the cuts as well as a make up concealer are both good options.
Because it has a relatively high fat content that results in tenderness and better flavor than leaner cuts.
a meat block test is where u do a costing of the different meat cuts that comes from the carcass and that way u can determain ur cost of the cuts and also calculate ur selling price in order not to undercharge or overcharge ur clients
Hamburger is not from a designated area of the cow, it usually is the cutoffs from making the prime, select or choice cuts (such as steaks and roasts) and any left over meat from the carcass.
Hamburger is not from a designated area of the cow, it usually is the cutoffs from making the prime, select or choice cuts (such as steaks and roasts) and any left over meat from the carcass.
It cuts a wider, shallow channel .
No it doesn't.
Certainly. They will produce proportionately smaller cuts of meat compared to a full size goat, but the meat quality (flavor, color, tenderness, etc.) will be comparable.
Nope not at all, it doesn't affect it. It's probably just a myth ...