Beef

Specification	Details
Weight per Piece	Varies by cut (e.g., steaks 200-500 grams, roasts 1-5 kg)
Length	Varies by cut, typically 10-40 cm
Width	Varies by cut, typically 5-15 cm
Color	Red to dark red (fresh); light brown (cooked)
Texture	Firm, grainy with visible muscle fibers
Fat Content	Varies by cut; 5% - 30% (lean cuts to marbled)
Marbling	Present in higher-fat cuts (e.g., ribeye)
Shape	Varies (steaks, cubes, roasts, ground)
Bone Structure	Present in bone-in cuts (e.g., ribs, shank)
Moisture Content	55% - 70%
Packing	Typically vacuum-packed, fresh or frozen
Storage	Best stored at 0-4°C (fresh) or -18°C (frozen)
Odor	Fresh beef has a mild, metallic smell; cooked beef has a savory aroma

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