Assortment (butcher shop)

As a range refers to various product groups of meat , resulting in meat type , intended use and the degree of decomposition differ.

One differentiates:

• the coarse range (also industrial coarse range )

the meat parts of the coarse cutting

• the fine industrial range

Pieces of meat that are suitable for both further processing and sale to the end consumer

• the fine range (also consumer range )

the fine industrial range, parts of the coarse industrial range and products from these ranges. Some of the meat parts are portioned and packaged.

In addition, intermediate products are grouped in the value sorting according to visual appearance, analysis values ​​and intended use. Essential for this is the proportion of tendons , visible fatty tissue, blood-streaked meat and possibly the proportion of glands.

See also

• range
• Assortment (butcher shop)

literature

• Fleischverarbeitung , Fachbuchverlag Leipzig, 1978, 4th edition, p. 225 u. 247, LNR 114-210 / 76/8