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New Universal Beef Labels Aimed at Clear Counter Readouts
The National Live Stock and Meat Board endorses a standard meat identification system called meat identity labeling With over 300 identifications for beef pork lamb and veal the Master List partners with retailers to replace fanciful names with clear primal and retail cut terms Buyers will see the meat kind on line one primal cut on line two and the retail cut name below The system includes suggested cooking methods and may allow retailers to retain familiar old names as long as the standard label appears In general tender cuts come from the loin and rib and are best with dry heat while less tender cuts from chuck round and other wholesale cuts benefit from braising or moist heat
MENTIONED IN THIS ARTICLE
National Live Stock and Meat Board
Denver
Cooperative Meat Identification Standards Committee
The
Meat Board
BNLS