Browsing Cattlemen's Day, 1986 by Subject "Tenderization"

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Browsing Cattlemen's Day, 1986 by Subject "Tenderization"

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  • Flores, H.A.; Kropf, Donald H.; Hunt, Melvin C.; Kastner, Curtis L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2010-12-03)
    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 ...

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