100% All Natural:  (Minimally Processed & No Artificial Ingredients).

100% American Grassfed®:  The label’s standards require that the animal’s diet was composed entirely of grass and forage, with the exception of milk prior to weaning. Grain in the diet is prohibited, and so are animal by-products. The administration of antibiotics and growth hormones is also prohibited.

Animals must have continuous access to pasture, and raising animals in confined animal feeding operations (CAFOs) is prohibited.

The standards include requirements for sustainable pasture and land management, such as ensuring that stocking rates are appropriate to the soil, climate and geography of the farm/ranch.

Standards prohibit the intentional feeding of genetically modified organisms (GMOs) to certified animals.

While there are no detailed standards for humane treatment during handling, transport and slaughter, the standards do require that all livestock production methods and management must promote animal health 100% Forage & Grass Except Milk Prior to Weaning, All Livestock Management & Production Methods Must Promote Animal Health & Welfare, Continuous Pasture Access & No Confined Animal Feeding Operations, No Animal By Products & Grain Diet, No Antibiotics & Growth Hormones, Non-GMO Feeding, Prohibited Use of Electric Prods Except for E and welfare and prohibit the use of electric prods except for emergency use. (GreenerChoices.org ©)

(100% Forage & Grass Except Milk Prior to Weaning, All Livestock Management & Production Methods Must Promote Animal Health & Welfare, Continuous Pasture Access & No Confined Animal Feeding Operations, No Animal By Products & Grain Diet, No Antibiotics & Growth Hormones, Non-GMO Feeding, Prohibited Use of Electric Prods Except for Emergency Use, Sustainable Land & Pasture Management).

100% Grass Fed:  (Lower Fat %, Pasture Raised).

100% USDA Certified Organic:  (Fertilizer: Chemical & Pesticide Free, Finishing Exempt, No Antibiotics or Hormones, Non GMO Environmental & Sustainability Benefits, Open Pasture Fed & Raised, Vegetarian Fed).

100% Vegetarian Fed:  (No Animal By Products).

21 Day Dry Aged Beef: (Most Preferred Method of Aging for Beef for Highest Value & Best Flavor Compared to other Aging Periods).

American Heart Association (AHA) Heart Check Certified®:  When you spot the American Heart Association’s Heart-Check mark, you’ll instantly know the food has been certified to meet our nutrition requirements. It’s a good first step in creating an overall sensible eating plan. (Heart.org ©)

(Food Certified to Meet Their Nutrition Requirements).

Beef Cattle Primal Cuts:

Brisket & Shank:

Beef Brisket; Brisket Flat; Brisket Point; Shank Cross Cut.

Chuck:

Chuck Arm Roast; Chuck Eye Roast; Chuck Eye Steak; Chuck Roast; Chuck Short Ribs; Country Style  Chuck Ribs; Cross Rib Roast (English Roast); Denver Cut (Underblade Steak); Flat Iron; Mock Tender Roast; Mock Tender Steak; Petite Chuck Tender Roast; Shoulder Center Steak (Ranch Steak); Shoulder  Clod Roast; Shoulder Tender Medallions; Sierra Cut; Top Blade Steak.

Flank:

Flank Steak; Flap Steak.

Loin (Short Loin):

Filet Mignon Tenderloin Steak; Filet of Strip; Hanger Steak (Hanging Tender); Porterhouse Steak;

T- Bone Steak; Tenderloin Roast; Strip Roast, Boneless New York Strip); Strip Steak, Boneless (New York Strip); Strip Steak, Bone In (Kansas City Steak, Shell Steak).

Loin (Sirloin):

Ball Tip Roast; Ball Tip Steak; Bottom Sirloin Flap Steak; Center Cut Sirloin Steak; Coulette Steak; Filet of Sirloin; Sirloin Steak; Tri-Tip Roast; Tri-Tip Steak.

Other Cuts:

Beef Kabobs; Cubed Steak; Fajita Steak; Ground Beef (Patties); Stew Beef; Stir-Fry Beef.

Plate:

Short Ribs; Skirt Steak.

Rib:

Back Ribs; Chef Cut Ribeye; Cowboy Steak; Filet of Rib; Prime Rib (Ribeye Roast); Rib Satay; Rib Steak; Ribeye Roast; Ribeye Steak- Bone In; Ribeye Steak- Boneless- (Delmonico); Short Ribs.

Round:

Bottom Round (London Broil); Bottom Round Roast; Bottom Round Steak; Butterfly Top Round Steak; Eye of Round Roast; Eye of Round Steak; Round Petite Tender Steak; Rump Roast; Sirloin Tip Center Roast; Sirloin Tip Center Steak; Sirloin Tip Roast; Sirloin Tip Side Steak; Top Round (London Broil); Top Round Roast; Top Round Steak.

 

Butcher Tied:  Roasts are tied for two reasons: 1) to keep the roast in an aesthetically pleasing round shape; and 2) to hold stuffing inside of the roast. (Dish.AllRecipes.com ©)

(Roasts & Some Steaks are Tied for 2 Reasons: Steps# 1 & # 2: Keep the Meat in an Aesthetically Pleasing Round Shape) & (Hold the Stuffing Inside the Meat).

Certified Humane Raised & Handled®:  Animals raised on farms that met the farm animal welfare standards of Humane Farm Animal Care, an organization that says it is dedicated to “improving the lives of farm animals in food production from birth to slaughter,” and that it does so by “driving consumer demand for kinder and more responsible farm animal practices.” (GreenerChoices.org ©)

(Farm Raised Animals Met Farm Animal Welfare Standards).

Certified Organic:  Certified organic  beef  must  meet  USDA’s  National  Organic  Program  standards. Organically-raised cattle  must  be fed 100  percent  organic  feed,  and  they  may  not  be  given hormones to promote growth or  antibiotics  for  any  reason.  Certified  organic  beef  can be corn-fed or  grass finished.   USDA  states  organically  produced  food is  no safer  or  more nutritious  than  conventionally produced  foods.  Organic  food  differs  only  in  the way  it  is  grown,  not  how  it’s  handled and  processed. Like  many  organic  products,  organic  beef  is  more  expensive to produce,  which  results  in  higher prices  than other  beef  choices  in  the  meat  case.

(National Corn Growers Association: (NCGA ©)).

Chicken Primal Cuts:

3-Joint Wing:

Drumette; Whole Wing.

Breast:

Filet Tenderloin; Tenders.

Drumstick:

Legs.

Thigh:

Thighs.

Corn-fed  (Conventional): Corn-fed,  also  known as  conventional  or  grain-fed,  is  the most  widely produced kind of  beef  in the U.S.  This  is  the product  most  consumers  see in  the meat  case  at  the supermarket.   Conventional  beef  assures  a consistent,  year-round supply  of  high quality  beef  with the tenderness  and  flavor  most  consumers  prefer.  Corn-fed  beef  cattle spend most  of  their  lives  in range or  pasture conditions  eating  grass.   At  12 to 18 months  of  age,  conventional  cattle are moved to a feedlot  and  are usually  separated  into  groups  of  100  animals  and live in pens  that  allow  about  125 to 250 square  feet  of  room  per  animal.  Cattle  usually  spend  four  to six  months  in a  feedlot,  during  which they  are  fed a  scientifically  formulated ration of  corn and/or  silage,  hay  and distillers  grains. (National Corn Growers Association: (NCGA ©)).

(Conventional or Grain-Fed: Most Widely Produced & Most Common in Supermarkets)Cured:  Most Companies cure their meats with celery juice or powder because celery contains natural nitrites.  This is a bonus for the healthy eater. Because nitrites are not added, the meats are considered by the USDA to be uncured. (LeguriaFoods.com ©). Nitrates & Nitrites are Added to the Meat to Prevent Spoilage & Longer Shelf Life.

(Process Utilizing Celery Juice or Powder to Prevent Spoilage While other Methods use Salt).

Denuded/ Hand Trimmed/ Peeled/ Zabiha:  The trimmed version has the fat and silver skin from the cow’s sides largely removed and is smoothly cut with the side medallion taken out. The trimmed version is more expensive since it has less fat and waste than untrimmed. The trimmed version is my favorite since it doesn’t require any special preparation. (Delishably.com ©).

(The Fat & Silver Skin are Removed while being a More Expensive Cut since having Less Fat & Waste than Untrimmed).

Dry Aged (Beef): Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. (Wikipedia ©)

(After Cattle is Slaughtered & Cleaned, Hung on a Rack as Full or Half Carcass for Several Weeks While Moisture Evaporates)

Finished Before Slaughtered (Beef): Grass-finished beef (sometimes marketed as grass-fed beef) comes from cattle that have been raised on a forage diet their entire lives. While most cattle spend the majority of their lives in pastures eating grass before moving to a feedlot for grain-finishing, grass-finished beef cattle remain on a pasture and forage diet. (Beef Checkoff Fact Sheet ®)

(Remain on Pasture & Forage Diet).

Paillards (Cutlets/ Flattened):  An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly. Today the term more commonly used to describe this thin cut is cutlet. Paillards are made from boneless slices of chicken, turkey, veal, beef, and pork. The thin slices are generally cut from larger pieces of meat but supermarkets now have a variety of thinly sliced meats that can be used for Paillards, eliminating the need to cut the thin slice before pounding.

Each type of meat has different cuts that are used for making cutlets / paillards. Chicken and turkey cutlets are made from the breast meat, veal cutlets are generally slices of meat from the leg or shoulder, beef cutlets can be slices from the tenderloin, round or sirloin, and pork cutlets are generally slices of meat from the loin or the leg. (RecipeTips.com ©).

(Words used to Describe Cuts of Meat, Whether Thinly Sliced or Lightly Pounded to Produce Flattened Cuts, Which are Grilled or Sauteed Very Quickly).

 

Free Range (Beef):  The labeling claim means that the animals were given free access to the outdoors for a minimum of 120 days per year. There is no space requirements, and no requirements for the condition of the outdoor space. The claim does not mean that the animals only grazed on range. (GreenerChoices.org ©)

(120+ Days Per Year Outdoor Access- FSIS Verified- Producers Demonstrate/ Imply Outdoor Access Given- & No Requirements for Condition/ Space).

Free Range (Chicken & Eggs): The claim implies that the chickens ranged freely outdoors. However, producers can make the claim as long as the birds are given access to an outdoor area, but there are no requirements for the size or condition of the outdoor area, how accessible to the outdoor area is to the birds, how often and for how long each day the birds have to be given access to the outdoors. Chicken and eggs labeled “free range” therefore do not necessarily come from birds that range freely outdoors. (GreenerChoices.org ©)

(Producers Demonstrate/ Imply Outdoor Access Given).

Global Animal Partnership®: Beef Cattle: Steps# 1- 5+:

Step# 5+ :  Entire Life on Farm: (Prohibits Transport to Slaughter).

Step# 5:  Animal Centered: (Physical Alterations Prohibited).

Step# 4:  Pasture Centered: (Pasture System with Some Grain Fed & others 100% Grass Fed).

Step# 3:  No Step Rating since Pasture Raised is Understood). 

Step# 2:  Enriched Environment: (Shade Structures & Scratching Posts).

Step# 1:  No Crowding: (Mounds in Pens Provide Cattle Dry Spot to Lie).

(GlobalAnimalPartnership.org ©)

Gluten Free: The FDA defines “gluten-free” foods as those containing less than 20 parts per million (ppm) of gluten. (VeryWellFit.com ©)

(FDA Defines as Foods Containing Less Than 20 Parts Per Million (ppm) of Gluten).

Gluten Free Certified®:   In theory, the three organizations in the U.S. that certify products gluten-free allow far less trace gluten in certified products — half or one-quarter as much trace gluten as the FDA allows. The FDA allows less than 20 parts per million of gluten in “gluten-free”-labeled foods while certifying organizations require less than 10 ppm or even 5 ppm, depending on the organization.

The certifying organizations also require manufacturers to take steps intended to ensure that the raw ingredients they use to make their products are sourced carefully to avoid gluten cross-contamination, and they help manufacturers follow best practices to avoid cross-contamination in facilities that also process gluten products. (VeryWellFit.com ®)

Grass-fed:  Consumers  typically  don’t  know  that  all  cattle  spend the  majority  of  their  lives  eating  grass in pastures.  Calves  start  grazing  at  a young  age and  are kept  on  pasture after  they  are weaned  until 12-18  months  of  age.  Then,  they  are  taken to a  feedlot  or  are kept  on grass  to  become “grass finished”.  In North America  it’s  difficult  to produce  grass-fed  beef  in large due  to limited growing seasons.  That’s  why  most  grass-finished beef  is  imported  from  Australia and New  Zealand  where grass  grows  all  year. (National Corn Growers Association: (NCGA ©)).

Grass-finished:  Also  called free-range,  grass-finished cattle  eat  only  a grass  and  forage-based diet throughout  their  whole  lifespan.  Grass-finished  beef  is  often  described  as  having  a  distinct  taste and may  require different  preparation  methods,  including  marinades  and  shorter  cooking  times. (National Corn Growers Association: (NCGA ©)).

Halal:  In Sunni Islam, animals slaughtered by Christians or Jews is halal only if the slaughter is carried out by jugular slice, it is mentioned before slaughter that the purpose is of permissible consumption, the slaughter is carried out following the name of the God (indicating that you are grateful for God’s blessings), and the meat is not explicitly prohibited, like pork. The requirement to invoke God’s name is a must. In other words, the word ?a??m refers to dhab??ah meat; i.e., the meat prepared after the slaughter of an animal by cutting the throat (i.e., the jugular vein, the carotid arteries, and the trachea) and during slaughter God’s name is invoked (Ibn ?Abb?s, Muj?hid, ?Ikrimah?—?all quoted by ?abar?, Ibn Kath?r).[19]

 

Kosher meats are permitted to be eaten by Muslims.[29] This is due to the similarity between both methods of slaughter and the similar principles of kosher meat which are observed by Jews.[30]

(Wikipedia ©).

Lamb Primal Cuts:

Chop; Leg; Loin Chop; Neck; Neck Filet; Rack; Rump; Shank; Shoulder.

 

Natural:  The  definition  of  “natural”  beef  can confuse some  consumers.  According  to  the  United States  Department  of  Agriculture (USDA),  natural  means  that  a  product  is  minimally  processed and contains  no  additives.  By  this  definition,  most  beef  in the  meat  case  is  natural.  Many  companies  are raising  beef  under  “natural”  production  practices.  Common “natural”  production claims  include,  “raised without  hormones,”  “raised without  antibiotics,”  “free range”  and “vegetarian  fed.”  Since  the  definition of  “natural”  production  practices  can vary,  it  is  important  for  consumers  to read labels  carefully  to understand what  a  particular  company  means  when  it  says  “natural.”

(National Corn Growers Association: (NCGA ©)).

No Fillers: Without Pink slime (also known as lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. (Wikipedia.com ©)

(No Pink Slime (Lean Finely Textured Beef (LFTB)- Finely Textured Beef- & Boneless Lean Beef Trimmings (BLBT)).

Non-GMO: For meat and poultry, the U.S. Department of Agriculture requires that companies meet a common standard when claiming to be “Non-GMO” but requires no on-farm inspection or annual paperwork audit. (GreenerChoices.org ©) (No Diet Containing Genetically Engineered Crops).

Pork Primal Cuts:

Belly:

Bacon; Pancetta; Pork Belly.

Hock:

Ham Hocks.

Jowl:

Jowls (Cheeks).

Leg:

Ham; Legs.

Loin:

Blade End; Chops; Center Loin; Sirloin; Tenderloin.

Shoulder:

Boston Butt; Boston Picnic.

Spare Rib:

Spare Ribs.

 

Tenderized: Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat.[3] It is also used to “pound out” dishes such as chicken-fried steakpalomilla, and schnitzel, to make them wider and thinner. (Wikipedia ©).

(Allows the Meat to be Easily Chewn & Digested. Meat is Pounded Out to be Wider & Thinner).

Uncured: (No Nitrates & No Nitrites).

Untrimmed:  (Generous Marbling Remains Attached to Meat Cut for Flavor Abundance Yet Labor Intensive for Customer).

USDA Beef Grades:

PRIME:. (Superior Quality) & (18 – 24 Month Beef Cattle) & (Abundantly Flavorful, Better Tasting, Buttery Richness, Dry Heat (Grilling/ Roasting) Preferred, Higher Fat %, Incredibly Tender & Juicy, Slightly Marbled, Young Well Fed Beef),

Certified Black Angus Beef®:. (Younger Than 30 Months Beef Cattle) & (Corn- Grass- & Wheat Blend Fed, Especially Flavorful, Finely Marbled, Juiciness, Tenderness),

Choice:  (18 – 30 Months Beef Cattle) & (Modest Marbling, Very Flavorful- Juicy- & Tender),

Select:  (Younger Than 30 Months Beef Cattle) & (Fairly Tender, Less Flavorful & Juiciness, Much Leaner, Slightly Marbled)

Standard+:.  (Younger Than 42 Months Beef Cattle) & (Much Less Flavorful- Juiciness- Leaner- & Tenderness, Trace Marbling)

Commercial:  (Very Much Less Flavorful- Juiciness- & Tenderness),

Canner:

Veal Primal Cuts:

Breast:

Breast; Ground Veal (Coarse or Fine).

Chuck:

Clod; Front Quarter; Ground Veal (Coarse or Fine); Seasoned Roast; Shoulder; Shoulder Chops; Shoulder Roast; Stew Meat.

Foreshank:

Foreshank (Osso Bucco).

Hindshank:

Osso Bucco, Sliced.

Leg:

BHS (Bottom Hip, Sirloin, & Knuckle); Leg.

Loin:

Butt Tender; Butt Tender- Silverskin Removed; Kansas City Strip Steak- Bone In; Loin Tender; Porterhouse Chops; Short Loin- Blockready; Short Loin- Trimmed; Strip Loin- Bone In; Strip Loin Steaks; T-Bone Loin Chops; Tenderloin Medallions; Tenderloin- Whole;

Wet-Aged Beef:  Is beef that has typically been aged in a vacuum-sealed bag to retain its moisture.(Wikipedia ©)

(Typically Aged in Vacuum Sealed Bag to Retain Moisture).

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