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Refers to the excess meat scraps that have been cut from larger pieces of meat and are too small to be sold individually. These trimmed pieces are used to produce other meat products, such as sausage or ground meat, or they may be large enough to be cut into cubes for stew meat and kabobs. The trimmings must be free of bones, cartilage, glands, tissue, tendons, and skin.
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USDA Nutrition Facts |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 201 |
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| Protein 29g |
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| Total Fat 8g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 354mg |
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| Sodium 66mg |
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| Cholesterol 86mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 219 |
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| Protein 29g |
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| Total Fat 10g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 355mg |
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| Sodium 66mg |
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| Cholesterol 86mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 252 |
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| Protein 30g |
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| Total Fat 13g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 352mg |
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| Sodium 65mg |
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| Cholesterol 90mg |
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Trimmings term - Related Content |
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| The trim pieces from foods that are suitable to use for other products, reducing the amount of overall waste. |
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The first thing to do before starting any kind of trimming process is to be sure that the knives to be used are sharp. This will make the process go more smoothly. Dull ... |
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Many cuts of beef purchased at a food store or specialty meat market are ready to cook, but some cuts may need additional trimming or boning before they can be cooked. If ... |
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