Beef is flesh of mature cattle, as distinguished from veal, ie. the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has fim,…

Beef is flesh of mature cattle, as distinguished from veal, ie. the flesh of calves. The best beef is obtained from early maturing, special beef breeds. High-quality beef has fim, velvety, fine-grained lean, bright red in colour and well-marbled, the fat being smooth, creamy white, and well distributed. In young beef the bones are soft, porous, and red; the less desirable mature beef has hard white bones. Beef tenderness and favour are improved by ageing; in one common ageing method the carcass is hung for about two weeks at approximately 2ª C, encouraging physical changes in the muscle tissue that enhance the quality of the meat. Grading standards are somewhat similar in various countries, as there is a large international beef trade. In the United States, grades in order of quality are prime, choice, good, commercial, utility, cutter, and canner. Commercial grades are mainly from mature cattle, especially cows, Utility, cutter, and canner grades are used in processed meat products. Beef hide, used for leather manufacture, is a valuable byproduct of beef. I. Choose the proper words from those given in brackets and translate the sentences: 1. Beef is flesh of mature (sheep, pigs, cattle). 2. Veal is flesh of (lambs, calves, piglets). 3. There is a (large, small, enormous) international beef trade. 4. Beef hide is a valuable byproduct of beef for manufacture (tissue, fiber, leather). II.Give the English equivalents to the following Russian words: говядина, телятина, консервация, хранение, жирные кислоты, безопасность и качество продукта, влиять, мясные породы, изготовление кожи, постое мясо, кости, пористый. созреванне мышечная ткань, торговля,