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2. Beef carcass classification - Wikipedia

   en.wikipedia.org/wiki/Beef_carcass_classification

   The USDA grading system uses eight different grades to represent various levels of marbling in beef: Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter).

3. Meat slicer - Wikipedia

   en.wikipedia.org/wiki/Meat_slicer

   A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. As compared to a simple knife, using a meat slicer requires less effort, as well as keeps the texture of food more intact. [1]

4. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining (though most ...

5. Subway franchisees say their new $6,000 meat slicers ... - AOL

   www.aol.com/news/subway-franchisees-6-000-meat...

   Some Subway franchisees say the chain's new $6,000 meat slicers and freshly sliced meat are causing issues with workflow, food waste and more.

6. Cut of beef - Wikipedia

   en.wikipedia.org/wiki/Cut_of_beef

   Some representative cuts are round steak, eye of round, top round, and bottom round steaks and roasts. The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas.

7. Meat industry - Wikipedia

   en.wikipedia.org/wiki/Meat_industry

   The meat industry are the people and companies engaged in modern industrialized livestock agriculture for the production, packing, preservation and marketing of meat (in contrast to dairy products, wool, etc.).