The 29 cuts of beef that meet the government labeling guidelines for lean are:(7) Eye Round Roast and Steak* Sirloin Tip Side
Steak Top Round Roast and Steak* Bottom Round Roast and Steak* Top Sirloin Steak Brisket, Flat Half 95% Lean Ground Beef Round Tip Roast and Steak* Round Steak Shank Cross Cuts Chuck Shoulder Pot Roast Sirloin Tip Center Roast and Steak* Chuck Shoulder Steak Bottom Round Steak (Western Griller) Top Loin (Strip) Steak Shoulder Petite Tender and Medallions* Flank Steak Shoulder Center Steak (Ranch) Tri-Tip Roast and Steak Tenderloin Roast and Steak* T-Bone Cuts combined for listing purposes*
When handling doctor blades it is important to always wear safety gloves and keep the tip side
of the blade free from anything that could dent or nick the metering tip.
For a fresh idea, place a bundle of fresh asparagus, tip side
up, in a clear vase filled with water.
Available in grocery stores and many restaurants nationwide, the 29 lean beef cuts, beginning with the leanest, include: eye round roast and steak; sirloin tip side
steak; top round roast and steak; bottom round roast and steak; top sirloin steak; round tip roast and steak; 95% lean ground beef; flat half brisket; shank cross cuts; chuck shoulder pot roast; sirloin tip center roast and steak; chuck shoulder steak; bottom round (Western Griller) steak; top loin (strip) steak; shoulder petite tender and medallions; flank steak; round steak; shoulder center (Ranch) steak; tri-tip roast and steak; tenderloin roast and steak; and T-bone steak.
Use boneless beef chuck eye steak, beef shoulder center steak, beef shoulder top blade (flat iron) steak, beef round tip center steak, beef round tip side
steak, ground beef chuck, ground beef round or cuts requiring marinating such as boneless beef chuck shoulder steak, beef eye round steak, beef bottom round (Western griller) steak or beef top round steak.
Unlike competing catheter brands, the LifeJet(TM) does not have distal tip side
holes, thus reducing the potential for development of harmful fibrin formations.
The results were calculated based on the equations discussed previously through setting the lateral runout of tip sides to 0.
These two plots indicate that if a circular saw has a larger tip height, the surface roughness height of a machined piece tends to increase proportionally to the material feeding speed and converge to the magnitude of the lateral runout of the tip sides for the first half turn of each revolution.
The experimental and analytical results of the surface roughness height per revolution as a function of the lateral runout of tip sides are plotted in Figure 7.