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3 Cards in this Set
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Meat |
Cut from beef,veal,pork and lamb. Centre of plate protein Whole muscle for roast and steaks. Processes for bacon,sausage.patties.ham and turketly Value added(pumped)whole muscle. |
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Wet aged meats |
Process of storing vacuum packed meats under refrigeration for up to six weeks to improve their flavor. |
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Dry aged meats |
The storing of fresh meats in an environment of controlled temperature,humidity and air flow for up to six weeks to improve their flavor. |
