Beef 101 Brochure

THE LANGUAGE OF BEEF Familiarize yourself with the terminology of beef products.

WHOLE

The whole cut of beef.

SLICED

Meat sliced prior to packaging.

INJECTION

A percentage of water or solution injected into the meat prior to cook. Beef prepared with higher percentages of injection are generally less expensive.

RETENTION

The percentage of water or injected solution retained after cook. Higher retention typically indicates lower cost.

BINDERS

Proteins injected to increase water retention. Beef containing binders is generally lower cost. Types of binders include Isolated Soy Protein (ISP), Concentrated Vegetable Protein (CVP) and Hydrolyzed Vegetable Protein (HVP).

DELI FACED

Meat that is cut against the grain after cooking. This gives the face of the meat a texture that is visually appealing.

SPLIT

Meat that is cut with the grain before cooking that has an oblong shape and offers consistent slicing.

WET PACK

Beef that is cooked and packaged in its own juices, generally ’”‘˜‹†‹‰ƒ„‡––‡”–ƒ•–‡’”‘ϐ‹Ž‡Ǥ

DRY PACK

Cooked beef that is drained of its natural juices and re-packaged which is convenient for displaying in a deli case and slicing.

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