Federal beef grading
1940
Beef shows a wide variation in quality. A government grade stamp, on carcasses and retail cuts, indicates that a trained specialist has appraised the meat in light of federal quality standards and ascertained its grade. Stamping is done with a harmless vegetable compound which usually disappears during cooking of the meat.
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Bibliographic information
Publisher U.S. Dept. of Agriculture | Washington, D.C. : U.S. Dept. of Agriculture, 1940
This bibliographic record has been provided by National Agricultural Library
