Beef and Veal in Family Meals; A Guide for Consumers

Michigan State University Extension
USDA Home and Garden Publications - 00000118
Revised - 05/19/03

Beef and Veal in Family Meals; A Guide for Consumers

Human Nutrition Research Division
Agricultural Research Service
Home and Garden Bulletin 118, USDA, 1968.
32 pages
Issued January 1967 (Fil. 1)
Slightly revised June 1968 (Fil. 2)

Consumer and Food Economics Institute
Agricultural Research Service
Revised June 1975 (Fil. 3)
Slightly revised January 1978 (Fil. 4)

Human Nutrition Information Service
Agricultural Research Service
Slightly revised December 1982 (Fil. 5)

Archive copy of bulletin. Do not use for current
recommendations.

A large number of black and white photographs illustrate the
various cuts of beef and veal. Textual descriptions of
different cuts, types and grades of beef and veal are
provided. Recipes and cooking tips describe how to prepare
the meat.

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This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base US on 03/03/04. Data base US was last revised on 05/19/03. For more information about this data base or its contents please contact heatley@msue.msu.edu .