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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 26g |
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| Total Fat 9g |
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| Total Carbohydrates 0g |
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| Potassium 318mg |
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| Sodium 80mg |
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| Cholesterol 87mg |
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| Serving Size 1 oz |
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| Calories 142 |
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| Protein 20g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Potassium 320mg |
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| Sodium 83mg |
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| Cholesterol 64mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 256 |
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| Protein 24g |
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| Total Fat 16g |
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| Total Carbohydrates 0g |
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| Potassium 301mg |
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| Sodium 76mg |
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| Cholesterol 87mg |
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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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