The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1972 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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Página 25
... amount for the very youngest carcasses classified as beef to a maximum modest amount for carcasses having the maximum maturity permitted in Choice . Likewise , in the Commercial grade the minimum marbling require- 66-009-72- -3 ment ...
... amount for the very youngest carcasses classified as beef to a maximum modest amount for carcasses having the maximum maturity permitted in Choice . Likewise , in the Commercial grade the minimum marbling require- 66-009-72- -3 ment ...
Página 27
... amounts of fat on other parts of the carcass . In determining the amount of this adjustment , if any , particular at- tention is given to the amount of fat in such areas as the brisket , plate , flank , cod or udder , inside round ...
... amounts of fat on other parts of the carcass . In determining the amount of this adjustment , if any , particular at- tention is given to the amount of fat in such areas as the brisket , plate , flank , cod or udder , inside round ...
Página 30
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( iii ) Carcasses in the older group range from those described above as rep- resentative of the juncture of the two groups to those at the ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( iii ) Carcasses in the older group range from those described above as rep- resentative of the juncture of the two groups to those at the ...
Página 31
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( 3 ) A development of quality superior to that specified as minimum for the Good grade may compensate , without limit , for a development of ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( 3 ) A development of quality superior to that specified as minimum for the Good grade may compensate , without limit , for a development of ...
Página 32
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly firm . ( iii ) The youngest carcasses in the most mature group included in the Com- mercial grade have hard , white chine bones and the outlines of the ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly firm . ( iii ) The youngest carcasses in the most mature group included in the Com- mercial grade have hard , white chine bones and the outlines of the ...
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