Flores, H.A.; Kastner, C.L.; Kropf, D.H.; Hunt, M.C.
(Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1986)
Restructured, pre-cooked roasts were prepared from four hot-boned USDA
Utility grade cow carcasses. Before forming the roasts, meat was either blade
tenderized, manually trimmed of large connective tissue deposits, or ...