| Appearance |
Red to dark red, finely textured meat |
| Color |
Dark red (muscle), white to yellowish (fat) |
| Texture |
Firm and tender with marbling (fat distribution) |
| Odor |
Mild, characteristic meat odor |
| Taste |
Rich, slightly beefy, and savory |
| Moisture Content |
60 - 75% |
| Fat Content |
10 - 30% (varies with cut) |
| Protein Content |
20 - 25% |
| pH |
5.4 - 5.8 |
| Bone Content |
Varies by cut (e.g., bone-in or boneless) |
| Salt Content |
< 1% (if unseasoned) |
| Shelf Life |
1 - 3 days (fresh), up to 12 months (frozen) |
| Crude Fiber |
< 1% |
| Marbling |
Varies by cut and grade (higher marbling means more fat within the muscle) |
| Foreign Matter |
< 0.1% |
