term1 Definition1term2 Definition2term3 Definition3
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I. The flesh is red and clean.
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2. The fat is white for carabeef and yellowish and creamy in cow's meat.
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3. The flesh is compact and does not separate when you hold it.
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4. There is no foul odor.
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5. The texture is fine and firm.
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6. The bone is pinkish if young; and grayish and coarse if old.
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7. The flesh is evenly layered with fat.
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