[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-390387-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-390387-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","meat-cutter-licensing-resource-study-materials-beef-from-farm-to-table","Meat Cutter Licensing-Resource Study Materials - Beef From Farm to Table","","Meat Cutter Licensing-Resource Study Materials provides educational guidance on USDA-referenced safe handling, preparation, cooking, and storage of beef. It explains what beef, baby beef/calf, and veal are, how cattle are raised, and how antibiotics and hormones may be regulated and monitored. It covers mandatory inspection, voluntary grading, USDA beef grades and their retail meaning, and the USDA Certified Tender/Very Tender program criteria. 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The differences are largely based on diet and the resulting meat color and characteristics.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How are antibiotics and hormones used in cattle raising, and what controls exist?",{"text":68,"@type":64},"Antibiotics may be used to prevent or treat disease, followed by a required withdrawal period so residues exit the animal’s system. FSIS conducts random residue testing at slaughter. Hormones may be used to promote efficient growth or via ear implants, and are approved only for specific classes of cattle.",{"name":70,"@type":61,"acceptedAnswer":71},"What inspection and grading rules apply to beef, and what do USDA grades mean?",{"text":72,"@type":64},"Inspection is mandatory, while grading is voluntary and plants pay to have meat graded. Retail-level USDA grades include Prime, Choice, and Select, while lower grades are mainly ground or used in processed products. Prime has more fat marbling and is typically the most tender and flavorful.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},390387,1790531436,{"code":4,"msg":82,"data":83},"success",[84,88,92,95,100,105,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & 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https://www.fsis.usda.gov/food-safety  \n## Beef From Farm to Table\n\nhttps://www.fsis.usda.gov/food-safetv/safe-food-handling-and-preparation/meat/beef-farm-table  \nOver the past 100 years,Americans have been eating an average of 56 pounds of beef yearly.About 33million cattle are inspected yearly by USDA's Food Safety and Inspection Service.In 2012,this translatedinto more than 54.5 pounds of beef per person.In calls to the USDA Meat and Poultry Hotline,beef isthe second food category(behind turkey)callers most ask about.The following information answersmany of their questions about the safe handling,preparation,cooking and storage of beef.  \n### What is beef?\n\nThe domestication of cattle for food dates to about 6500 B.C.in the Middle East.Cattle were not nativeto America but brought to the New World on ships by European colonists.Americans weren't big eatersof fresh beef until about 1870,due to the enormous growth of the cattle industry in the West.Theintroduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef.\"Beef\"is meat from full-grown cattle about 2 years old.A live steer weighs about 1,000 pounds andyields about 450 pounds of edible meat.There are at least 50 breeds of beef cattle,but fewer than 10make up most cattle produced.Some major breeds are Angus,Hereford,Charolais and Brahman.\"Baby beef\"and \"calf\"are two interchangeable terms used to describe young cattle weighing about 700pounds that have been raised mainly on milk and grass.The meat cuts from baby beef are smaller;themeat is light red and contains less fat than beef.The fat may have a yellow tint due to the vitamin A ingrass.  \n\"Veal\"is meat from a calf which weighs about 150 pounds.Those that are mainly milk-fed usually areless than 3 months old.The difference between \"veal\"and \"calf\"is based on the color of their meat,which is determined almost entirely by diet.Veal is pale pink and contains more cholesterol than beef.NOTE:This information is about whole muscle beef and varietv beef.See \"Ground Beef and Food Safety\"for information about hamburger and ground beef.  \n### How are cattle raised?\n\nAll cattle start out eating grass;three-fourths of them are \"finished\"(grown to maturity)in feedlotswhere they are fed specially formulated feed based on corn or other grains.  \n### Can hormones and antibiotics be used in cattle raising?\n\nAntibiotics may be given to prevent or treat disease in cattle.A \"withdrawal\"period is required from thetime antibiotics are administered until it is legal to slaughter the animal.This allows antibiotic residues toexit the animal's system.FSIS randomly samples cattle at slaughter and tests for residues.Data from thismonitoring plan have shown a very low percentage of residue violations.Not all antibiotics are approvedfor use in all classes of cattle.However,if there is a demonstrated therapeutic need,a veterinarian mayprescribe an antibiotic that is approved in other classes for an animal in a non-approved class.In thiscase,no detectable residues of this drug may be present in the edible tissues of the animal at slaughter.Hormones may be used to promote efficient growth.Estradiol,progesterone,and testosterone (threenatural hormones),and zeranol and trenbolone acetate (two synthetic hormones)may be used as animplant on the animal's ear.The hormone is time released and is effective for 90 to 120 days.In addition,  \nmelengesterol acetate,which can be used to suppress estrus,or improve weight gain and feed efficiency,is approved for use as a feed additive.Not allcombinations of hormones are approved for use in allclasses of cattle.Hormones are approved for specific classes of animals and cannot be used in non-approved classes.  \n### How is beef inspected?\n\nInspection is mandatory;grading is voluntary,and a plant pays to have its meat graded.USDA-gradedbeef sold at the retail level is Prime,Choice and Select.Lower grades (Standard,C","cbCaihUYTXeBYOGA","https://ap.wps.com/l/cbCaihUYTXeBYOGA","pdf",28841256,82,"English","# Beef From Farm to Table\n## What is beef?\n## How are cattle raised?\n## Can hormones and antibiotics be used in cattle raising?\n## How is beef inspected?\n## What is the “USDA Certified Tender” and “USDA Certified Very Tender” program?\n## How is ungraded beef different?\n## What is marbling?\n## Retail Cuts of Fresh Beef","[{\"question\":\"How is beef defined, and what are baby beef/calf and veal?\",\"answer\":\"“Beef” is meat from full-grown cattle about 2 years old. “Baby beef” and “calf” refer to young cattle about 700 pounds, while “veal” is meat from a calf (often mainly milk-fed). The differences are largely based on diet and the resulting meat color and characteristics.\"},{\"question\":\"How are antibiotics and hormones used in cattle raising, and what controls exist?\",\"answer\":\"Antibiotics may be used to prevent or treat disease, followed by a required withdrawal period so residues exit the animal’s system. FSIS conducts random residue testing at slaughter. Hormones may be used to promote efficient growth or via ear implants, and are approved only for specific classes of cattle.\"},{\"question\":\"What inspection and grading rules apply to beef, and what do USDA grades mean?\",\"answer\":\"Inspection is mandatory, while grading is voluntary and plants pay to have meat graded. Retail-level USDA grades include Prime, Choice, and Select, while lower grades are mainly ground or used in processed products. Prime has more fat marbling and is typically the most tender and flavorful.\"}]","Meat Cutter Licensing-Resource Study Materials - Beef From Farm to Table | PDF",1790333694,207]