Information on How to Buy Lamb
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Meat Thermometer with Wireless Display 01185 Instructions
Instruction Manual Meat Thermometer with Wireless Display model 01185 CONTENTS Unpacking Instructions ........... 2 Troubleshooting ....................... 8 Package Contents .................. 2 Care and Maintenance ............ 8 Features & Benefits ................. 3 Specifications ........................... 8 Setup .................................... 4 Customer Support .................... 9 Using the Thermometer .......... 4-7 Warranty................................. 9 Questions? Contact Customer Support at (262) 249-3259 or visit www.AcuRite.com. SAVE THIS MANUAL FOR FUTURE REFERENCE. Congratulations on your new AcuRite product. To ensure the best possible product performance, please read this manual in its entirety and retain it for future reference. Unpacking Instructions Remove the protective film that is applied to the screen prior to using this product. Locate the tab and peel off to remove. Package Contents 1. Wireless Display 4. Ambient Temperature Probe 2. Thermometer Base 5. Instruction Manual 3. Meat Temperature Probe 6. Ambient Temperature Probe Clip Features & Benefits 1 2 Thermometer Base 1. POWER Button 3 2. BACKLIGHT Button Press and hold for 5 seconds to 4 activate/deactivate backlight. 5 3. Current Ambient Temperature 4 4. Color-Coded Probe Plug-Ins 5. Current Meat Temperature 6. F/C Switch Slide to select between Fahrenheit and Celsius. 7. Battery Compartment 8. Meat Temperature Probe 9. Ambient Temperature Probe Should not have any contact 6 with food. 7 8 9 2 Features & Benefits 9 8 Wireless Display 1. Target Temperature 2. Target Temperature Indicator Select target temperature from -57°F to 572°F (-49°C to 300°C). 1 3. Meat Type Indicator 2 Select from Beef, Veal, Chicken, 3 Pork, Poultry, Lamb, Fish, Custom 4 or Boil. 5 4. Meat Doneness Setup Indicator Select Rare, Medium Rare, Medium, Medium Well or Well done; temperatures based on USDA 6 7 recommended guidelines. -
Greater China Beef & Sheepmeat Market Snapshot
MARKET SNAPSHOT l BEEF & SHEEPMEAT Despite being the most populous country in the world, the proportion of Chinese consumers who can regularly afford to buy Greater China high quality imported meat is relatively small in comparison to more developed markets such as the US and Japan. However, (China, Hong Kong and Taiwan) continued strong import demand for premium red meat will be driven by a significant increase in the number of wealthy households. Focusing on targeted opportunities with a differentiated product will help to build preference in what is a large, complex and competitive market. Taiwan and Hong Kong are smaller by comparison but still important markets for Australian red meat, underpinned by a high proportion of affluent households. China meat consumption 1 2 Population Household number by disposable income per capita3 US$35,000+ US$75,000+ 1,444 13% million 94.3 23% 8% 50 kg 56% 44.8 China grocery spend4 10.6 24.2 3.3 5.9 million million 333 26 3.0 51 16.1 Australia A$ Australia Korea China Korea Australia China US US China US Korea 1,573 per person 1,455 million by 2024 5% of total households 0.7% of total households (+1% from 2021) (9% by 2024) (1% by 2024) Australian beef exports to China have grown rapidly, increasing 70-fold over the past 10 years, with the country becoming Australia’s largest market in 2019. Australian beef Australian beef Australia’s share of Australian beef/veal exports – volume5 exports – value6 direct beef imports7 offal cuts exports8 4% 3% 6% 6% 3% Tripe 21% 16% Chilled grass Heart 9% A$ Chilled grain Chilled Australia Tendon Other Frozen grass Frozen 10% 65 71% Tail 17% countries million Frozen grain 84% Kidney 67% Other Total 303,283 tonnes swt Total A$2.83 billion Total 29,687 tonnes swt China has rapidly become Australia’s single largest export destination for both lamb and mutton. -
United States Standards for Grades of Lamb, Yearling Mutton, and Mutton Carcasses
United States Department of Agriculture United States Standards Agricultural Marketing for Grades of Service Livestock Lamb, Yearling Mutton, and and Seed Division Mutton Carcasses Effective date July 6, 1992 United States Standards for Grades of Lamb, Yearling Mutton, and Mutton Carcasses The following is a reprint of the Official United States Standards for the Grades of Lamb, Yearling Mutton, and Mutton Carcasses promulgated by the Secretary of Agriculture under the Agricultural Marketing Act of 1946 (60 Stat. 1087; 7 U.S.C. 1621-1627) as amended and related authority in the annual appropriation acts for the Department of Agriculture. The standards are reprinted with amendments effective July 6, 1992. Development of the Standards The official standards for grades of lamb and mutton carcasses were initially promulgated and made effective on February 16, 1931. The standards were amended in October 1940 (Amendment No. 1 to S.R.A. 123) so as to change the grade designations Medium and common to Commercial and Utility, respectively. In April 1951, the official standards were again amended (Amendment No. 2 to S.R.A. 123). By this amendment, Prime and Choice grades were combined and designated as Prime. The Good grade was renamed Choice, which also became the highest grade for carcasses of mutton older than yearlings. The top two-thirds of the Commercial grade was combined with the top two-third of the Utility grade and designated as Utility, thereby eliminating the Commercial grade name. The lower one-third of the Utility grade was combined with the Cull grade and designated as Cull. This amendment also provided for reflecting the minimum requirements for each grade, specified the grade requirements for varying degrees of maturity, and clarified the method for differentiating between lamb, yearling mutton, and mutton carcasses. -
Sensory Evaluation of Various Lamb Meat Foods by Judging Consumers
KUKOVICS & NÉMETH: SENSORY EVALUATION OF LAMB MEAT FOODS BY CONSUMERS Acta Alimentaria, Vol. 43 (2), pp. 254–263 (2014) DOI: 10.1556/AAlim.43.2014.2.9 SENSORY EVALUATION OF VARIOUS LAMB MEAT FOODS BY JUDGING CONSUMERS S. KUKOVICS* and T. NÉMETH Research Institute for Animal Breeding and Nutrition, 2053 Herceghalom, Gesztenyés u. 1. Hungary (Received: 6 November 2012; accepted: 24 February 2013) Four kinds of lamb meat foods (Wiener sausage, ham, roasted meat, and roasted leg) were developed based on 8 different genotypes to improve lamb meat quality and quantity, and to study the differences among them. The stringiness, flavour, and odour of the products were judged in food sensory evaluation by a total of 265 (60% male and 40% female) randomly selected consumers. In stringiness and flavour five (from 1 to 5), and concerning odour three (from 1 to 3) categories were created according to decreasing quality. The consumers represented different age groups: below 20 years, between 21–30, 31–40, 41–50, 51–60, 61–70, and above 70 years. The groups of consumers were involved in sheep farming, other animal farming, other agriculture sector, industry, catering, education, other service; administrative department of the state, were students, and others. Analyses of variance were calculated to estimate the effects of the genotype of lamb, the gender, age, and occupation of judging consumers on the sensory evaluation of the meat foods. In conclusion, new lamb meat foods were highly appreciated by consumers, who made definite distinctions among genotypes according to flavour, stinginess, and odour. There were significant interactions between gender, age, and occupation of consumers as well as sensory evaluation of various lamb meat foods. -
Cooking Temperatures (Oven)
Cooking Temperatures (Oven) 1. Bottom Round Roast- Bake at 325 degrees for an hour and a half or until internal temperature is 135 degrees 2. Eye Round Roast- Cook at 350 degrees F for 20 for 25 minutes per pound. 30 minutes per pound at 350 degrees F until Internal Temperatures reaches 175 degrees F 3. Top Round Roast- Bake for 15 minutes at 450 degrees. Then reduce the oven to 325 degrees and bake for an hour or until an instant read thermometer reads 135 to 140 degrees. Remove from the oven and tent with tin foil for 15 minutes. 4. Chuck Roast- Sear first! Cover and roast at 250 degrees on the center rack for 2 hours. Remove from oven and take roast from pan - best in crockpot 5. Top Sirloin Roast- Place in the oven at 375 degrees, and roast until you reach an internal temperature of 130 F for medium rare. For each additional 'step' of doneness, add ten degrees. So medium would be 140, medium-well, 150, and well-done 160. 6. Brisket- Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. 7. Standing Rib Roast- Bake at 350 degrees for 16 to 18 minutes a pound, to an internal temperature of 120 degrees. For a 7-pound roast, that's going to be about two hours 8. -
Sheep Skill-A-Thon Booklet
2016-2017 Citrus County Fair Sheep Skill-a-Thon Sheep Skill-a-thon 1 INTRODUCTION This manual has been developed by the Animal Sciences Department Faculty at the University of Florida as a study guide for the Sheep Skill-a-thon. The topic for this year’s Skill-a-thon is Products and Marketing. The Citrus County Fair recognizes that agricultural education instructors, parents, 4H agents and leaders provide the traditional and logical instructional link between youth, their livestock projects and current trends in the animal agriculture industry. PLEASE NOTE: This manual is provided as a study guide for the Skill-a-thon competition and should be used as an additional aid to ongoing educational programs. Sections are labeled Junior, Intermediate & Senior, Intermediate & Senior, or Senior to help exhibitors and educators identify which materials are required for each age level. The knowledge and skills vary by age group and may include: Juniors (age 8-10 as of September 1, 2016) By Products, Wholesale cuts & Primal Intermediates (age 11-13 as of September 1, 2016) all of the above plus... Retail Cuts Cookery Seniors (age 14 and over as of September 1, 2016) all of the above plus.... Sheep/Lamb Evaluation Wool Grades Quality Assurance Skeletal Anatomy GOOD LUCK! Sheep Skill -a-thon 2 Products and Marketing Youth livestock projects focus on the selection, raising, showing and often selling of animals. By virtue of their participation in livestock projects, youth become part of an industry that provides food and fiber for the world. Steps involved in the movement of animals and animal products from producer to consumer are known as processing and marketing. -
STOP-How Temperatures Affect Food-Meat Thermometers
QUICK FACTS: HOW TEMPERATURE AFFECTS FOOD About the Two-Hour Rule* Have you ever cooked food and then forgotten it? Or, maybe left the milk out too long (like, all night) and then just put it back in the fridge, not giving it a 2nd thought? Have you been to a party where the food sits out all evening? Is there any real harm with leaving food out longer than two hours? Temperature plays an important role in keeping food safe and keeping you free from the perils of foodborne illness. Hot or cold foods left out at room temperature (Below 90° F) for 2 hours or more are a veritable breeding ground for harmful (and possibly deadly) bacteria like Staphylococcus aureus, Campylobacter, E. coli O157:H7, and Salmonella. KEEP FOOD OUT OF THE TEMPERATURE DANGER ZONE (40°F - 140°F) The Danger Zone is the where bacteria grow fastest. At room temperature, the numbers of bacteria that cause foodborne illness can double every 20 minutes! SET THE FRIDGE + FREEZER TO THE RIGHT TEMPERATURE One of the most basic and important ways to make sure your food is safely stored is using a thermometer to set your refrigerator (40°F) and freezer (0°F) to safe temperatures. Bacteria either doesn’t grow, or grows very slowly, at these temperatures. COOK FOOD TO SAFE TEMPERATURES Just because food looks done doesn’t mean it is. Color and aroma are not good indicators of doneness. The only way to know if your meat, poultry, and egg dishes are safely cooked is to use a meat thermometer. -
Kitchen Thermometers
United States Department of Agriculture Food Safety and Inspection Service Food Safety Information USDA Photo Kitchen Thermometers t is essential to use a food thermometer when cooking meat, poultry, and egg products to prevent Iundercooking, verify that food has reached a safe minimum internal temperature, and consequently, prevent foodborne illness. lamb and veal steaks, chops, and roasts to a Why Use a Food Thermometer? Photo USDA minimum internal temperature of 145°F as measured Using a food thermometer is the only reliable way to with a food thermometer before removing meat from ensure safety and to determine desired “doneness” the heat source. For safety and quality, allow meat to of meat, poultry, and egg products. To be safe, these rest for at least three minutes before carving or foods must be cooked to a safe minimum internal consuming. For reasons of personal preference, temperature to destroy any harmful microorganisms consumers may choose to cook meat to higher that may be in the food. temperatures. “Doneness” refers to when a food is cooked to a Cook all poultry to a safe minumum internal desired state and indicates the sensory aspects of temperature of 165°F as measured with a food foods such as texture, appearance, and juiciness. thermometer. For reasons of personal preference, Unlike the temperatures required for safety, these consumers may choose to cook meat to higher sensory aspects are subjective. temperatures. Color is Not a Reliable Indicator A food thermometer should also be used to ensure that cooked food is held at safe temperatures until served. Cold food should be held at 40 °F or below. -
Import Demand for Goat Meat, Sheep and Lamb, and Other Lesser
IMPORT DEMAND FOR GOAT MEAT, SHEEP AND LAMB, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE (Under the Direction of Jack E. Houston) ABSTRACT American diets, especially meat consumption, have changed dramatically over the past decade. There has been a shift away from red meats towards white meats. These changes are not in isolation; they seem to be in line with dietary changes worldwide. Changes in consumption patterns in the United States have mainly been prompted by the current wave of population diversity, as well as the health consciousness of the American population. These factors have created a favorable environment for goat meat. This thesis investigates the import demand elasticity for goat meat, along with sheep and lamb, and other lesser meats as a system of minor meats. Due to lack of local production data on goat meat, import data was utilized to determine the import demand. The Generalized Composite Commodity Theorem was employed to test for separability of imports from local production. It was determined that import demand for goat meat and sheep and lamb are both price inelastic and luxury goods, which implies that import demand does not vary much with changes in import prices. INDEX WORDS: Food Consumption, Import Demand, Minor Meats, Goat Meat, Ethnic Community, Separability, LA/AIDS Demand System IMPORT DEMAND FOR GOAT MEAT, LAMB AND MUTTON, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE B.Sc. Agriculture, The University of Nairobi, Kenya, 1994 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2005 © 2005 Doris Nekesa Sande All Rights Reserved IMPORT DEMAND FOR GOAT MEAT, LAMB AND MUTTON, AND OTHER LESSER MEAT BY THE UNITED STATES by DORIS NEKESA SANDE Major Professor: Jack E. -
Foreign Trade in LIVESTOCK PRODUCTS Principles • Issues • Patterns • Trends
EXTENSION MM-229 Departmental Series AE 353 October, 1963 Foreign Trade in LIVESTOCK PRODUCTS Principles • Issues • Patterns • Trends by GENE A. FUTRELL and THOMAS T. STOUT Department of Agricultural Economics and Rural Sociology COOPERAT VE EXTENSION SERVICE THE OHIO STATE UNIVERSITY TABLE OF CONTENTS Page Introduction •••• • • • • • • • • • • • • • • • • • • • • • • • • • 1 Why Nations Trade • • • • • • • • • • • • • • • • • • • • • • • • • • l Special. Features of Foreign Trade • • • • • • • • • • • • • • • • • • 2 Extent of United States Participation in Foreign Trade • • • • • • • • 4 Importance of Agriculture in United States Foreign Trade • • • • • • • 4 Livestock and Livestock Products in U. s. Foreign AgriculturaJ. Trade • 7 World Production and Trade in Livestock and Livestock Products • • • • 10 United States Foreign Trade Patterns for Meat • • • • • • • • • • • • 17 U. s. World Trade in Meats end Related Products • • • • • • • • • 20 u. s. World Trade in Live Animals • • • • • • • • • • • • • ••• 22 Effect of Beef Imports on U.S. Cattle Prices • • • • • • • • • • 25 Barriers to Free Trade • • • • • • • • • • • • • • • • • • • • • • • • 26 The European Economic Comm.unity • • • • • • • • • • • • • • • • • 27 S\lD11llS.l"y" • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 30 rn1-229 io63/1000 The Ohio s·te.te Univers:i;~y coopere:cinc 1·1i·i;h -~he u. s. De:pe.rtm.ent o:f' ..!'.-:;ricv.l-Gure Cooperative Exte:1sion Scrvice1 Edwin L. Jarby1 Acti:1::; Director1 Colui:ibus1 Ohio 43210. Dis·i;ributed in furtherance o:f' 1\.cts of Hay 8 end June 30 1 1914 FOREIGN TRADE IN LIVESTOCK PRODUCTS Gene A. Futrell and Thomas T. Stout y INTRODUCTION The bulletin deals with the nature and extent of United states partici• pation in international trade of livestoclc, meat and related products. It attempts to define the basis for trade and to answer several recurring and relevant questions about foreign trade. -
PEB's GUIDE to U
^6/ e.a. PEB'S GUIDE To U. S. Grades for Food „^-^ Home and Garden Bulletin No. 58 U. S. DEPARTMENT OF AGRICULTURE CONTENTS Page Meats 2 Beef 2 Lamb, Yearlin3 Mutton, and Mutton 3 Veal and Calf 3 Pork 3 Poultry 4 Eggs 5 Dairy Products 6 Butter 6 Cfieese 7 Nonfat Dry Milk 8 Fresh Fruits and Vegetables 8 Processed Fruits and Vegetables (and related products) 10 Dry Beans and Peas 11 Rice 11 Chart—U. S. Grades at a Glance 12 Publications 14 Slishtly Revised March 1964 This publication supersedes Miscellaneous Publication No. 553, "A Consumer's Guide to U. S. Standards for Farm Products." This \s a Cls^ÁÁUmeJV QçJUMJÎ' of USD A For sale by the Superintendent o( Documents, U.S. Government Printing Office Washington, D.C., 20402 - Price 10 cents SHOPPEl'g GUIDE To U. S. Grades for Food By Eleanor Ferris, Agricultural Marketing Service Shopping for food today is much more mark ; and most consumer grades except for complicated than it used to be. Most gro- meats are designated by letters—U. S. cery stores have a bewildering array of Grade A, B, or C. foods; and perhaps you find it difficult to An explanation of the meaning of each of select the particular variety or quality you the Federal grades, and suggestions on suit- want. able uses for some of the foods of different Your solution may be to buy a particular grades, are also included in this pamphlet. brand, or a food that carries an official grade Buying graded foods, of course, does not mark. -
Digital Wireless BBQ and Kitchen Thermometer Item No. 203678 WELCOME Thank You for Purchasing the Sharper Image Digital Wireless BBQ and Kitchen Thermometer
Digital Wireless BBQ and Kitchen Thermometer Item No. 203678 WELCOME Thank you for purchasing the Sharper Image Digital Wireless BBQ and Kitchen Thermometer. This product is designed to bring you many years of cooking and grilling success. Please take a moment to read this guide and familiarize yourself with the many features and conveniences of this product. Then, get ready for perfectly cooked meats… just the way you like them! FEATURES • Easy to use • Accurately measures temperature of Beef, Veal, Lamb, Pork, Chicken or Turkey • Beeps when food is cooked to your liking • Built-in temperature presets • Manual temperature setting option • Wireless range: 100 feet • Built-in LED flashlight • Cordless and portable • For indoor or outdoor use • Can be used with an oven or BBQ grill • Measures temperature in Celsius or Fahrenheit COMPONENT LIST A B C A. Handheld Unit (Receiver) B. Base Unit (Transmitter) C. Stainless Steel Meat Probe and Heat-Resistant Probe Wire OPERATING THE THERMOMETER (GRILL OR OVEN) 1. Locate the battery compartments. Insert 2 AAA batteries into the Handheld Unit (Receiver) and 2 AAA batteries into the Base Unit (Transmitter). Batteries are not included. 2. Place the Handheld Unit in the Base Unit cradle (units should be in close proximity for establishing data link). 3. Place meat on the grill or in the oven. 4. Insert the stainless steel meat probe into the thickest part of the meat. 5. Carefully close the grill lid or oven door on the heat- resistant braided steel probe wire. 6. Plug the probe wire into Base Unit. 7. Turn ON the Handheld Unit and Base Unit by locating both small “ON/OFF” switches.