Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 16 · column 2 of 7 · from the scan, no model involved
Americans don’t know what they are having for dinner that night,” notes Boggs. “And this research can help. Knowing the best cooking method for a particular cut, for example, can take the guess work out of preparing beef, making mealtime more enjoyable.”
In addition, many cuts, because of their tenderness or moisture content, were seen as ideal candidates for new convenient beef meals that are ready in minutes, much like the heat-and-serve pot roasts and meat loaves that are currently on the market.
Researchers also found that certain components in the chuck and round, many more than previously thought, are lower in fat, as well. The study discovered that one third of the samples in the chuck and round contain less than five percent fat.
“We have a lot of opportunity to provide more convenient, flavorful and lower fat beef products to consumers,” adds Boggs. “This research will help make beef more valuable to those who manufacture meat items, which in turn will increase value to the consumer. This will improve demand and market share for beef.”
96.5%