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- Chicken. Shredded chicken, pollo in Spanish, is one of the most popular meat options for many people who enjoy Mexican food. Chicken can be served in almost every Mexican food dish.
- Beef. Beef has a similar story as chicken in Mexican cuisine. Like chicken, the Spanish colonists were responsible for introducing cattle into Mesoamerican culture and pre-Mexican cuisine.
- Carne Asada. Carne asada, which literally translates into “grilled meat” in English, is a very popular meat option used in Mexican dishes. The preparation necessary to make carne asada is very simple and usually just requires salt, pepper, and a little bit of lime juice with some cilantro to top the marinated meat.
- Birria. Birria is another popular beef dish, though it is commonly made with goat or other meats in Mexico. Many consider it to be more complex than carne asada in flavor and preparation.
- Prime, Choice, Select, Standard, Commercial Grades
- Certified Beef
- Organic Beef
- No Antibiotics and No Hormones
- Grass-Fed Beef
- Free-Range Beef
- Humanely-Raised Beef
- Natural Beef
- Locally Grown Beef
- Kosher Beef
Beef is graded to indicate the amount, regularity, and quality of marblingor fat interlaced within the muscle or meat. The grading system is voluntary. When requested, it is performed by licensed federal graders to uniform United States Department of Agriculture (USDA) specifications. 1. Prime beef is the best, most abundantly marbled beef. It is r...
"Certified" isn’t used on its own but rather to modify other label terms. It verifies that the USDA's Food Safety and Inspection Service and the Agriculture Marketing Service (AMS) evaluated the beef for class, grade, or other USDA-certifiable characteristics. It is legal for “certified” to be used in other circumstances, but it must clearly state ...
USDA organic certification follows guidelines overseen by the National Organic Program (NOP). To be certified organic, beef cattle must be raised in an eco-friendly manner that complies with animal welfare standards.The cattle must eat only organically certified feed, and be given outdoor access year-round with minimal use of finishing feedlots tha...
Beef that does not meet all of the organic certification requirements may be labeled as antibiotic-free or hormone-free. To use these labels, beef producers must submit documentation to the USDA that the cattle were not administered any antibiotics or hormones. "Raised without antibiotics" is sometimes abbreviated RWA. It's important to note that t...
Without human intervention, cattle would eat grass their whole lives. Most cattle—including those raised to qualify for the organic label—are brought to feedlots and fattened up on grain and other feed. Studies have shown that beef from cattle raised exclusively on grass has less saturated fat and more nutrients, including more omega-3 fatty acids,...
Similar to grass-fed beef, the label free-range refers to cattle that have a natural diet of grass. However, they are raised exclusively on a range, and allowed to roam and forage for their entire lives. Because the animals never see a feedlot, it is viewed as one of the most humane farming practices.
Farmers and ranchers can turn to different groups that have developed standards for the humane treatment of animals and label their beef products as humanely raised. The strictest and most transparent standards are the Certified Humane label from Humane Farm Animal Care (HFAC) and A Greener World's (AGW) Animal Welfare Approved (AWA) label. Other o...
The USDA defines "natural" and "all-natural" as beef that has been minimally processed and contains no preservatives or artificial ingredients. Since this is all true of all fresh meat, this label is relatively meaningless at the meat counter.
The term locally grown has no legal meaning but implies that the meat came from a relatively close source to where it's sold. Any store or market that uses the label on beef should be able to tell you which farm or ranch-raised the cattle.
Kosherbeef is prepared under rabbinical supervision according to Jewish customs and laws. It comes only from the forequarters (or front) of the cow.
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Mar 29, 2021 · A Mexican meat market is the section of a market that sells all kinds of meats: poultry, red meat, seafood and more. Normally each stall specializes in only one of them if they are selling fresh products. Carnicerías or butcher shops and pollerías or poulterer’s shops are the main ones.
Mar 21, 2024 · There are many different types of meat, and they can be surprisingly different in their nutritional properties. Generally speaking, meat offers an excellent source of protein and provides a good range of essential nutrients. In this regard, it tends to be a better source of B vitamins than most other types of food.
6 days ago · Some ground beef packaging lists the cut that the meat is from—chuck, round, and sirloin are common. 80/20 is often ground chuck, 85/15 is often ground round, and 90/10 is usually ground sirloin. The USDA also allows ground beef to contain multiple cuts to get to the desired lean-to-fat ratio.
Aug 11, 2021 · 1. Red Meat: All livestock is considered red meat. This includes beef, pork, goat, and lamb. 2. Poultry: Commonly referred to as white meat, poultry includes chicken and turkey. 3. Seafood: That includes fish, as well as crustaceans, like crab and lobster, and molluscs, like clams, oysters, scallops, and mussels. Is Eating Meat Healthy?
Jan 14, 2023 · The steaks from the short loin are cut starting at the rib end and working toward the rear. The first-cut steaks are club steaks or bone-in strip steaks. The center-cut steaks are T-bones, of which there may be six or seven. Finally, a butcher may be able to get two or three porterhouse steaks at the sirloin end.
