CTRC
CTRC in meat judging stands for "Close-Trimmed Retail Cuts." This term refers to cuts of meat that have been trimmed of excess fat and bone to a level typically expected in a retail setting. The goal of close-trimming is to present consumers with a product that is almost entirely composed of consumable meat, making it easier to prepare and cook.
In meat judging, CTRC cuts are often evaluated based on their leanness (low visible fat content), overall meat quality (color, texture, marbling), and their size and shape (consistency in cut, the correct proportion of the meat to bone if bone is present).
In meat judging, CTRC cuts are often evaluated based on their leanness (low visible fat content), overall meat quality (color, texture, marbling), and their size and shape (consistency in cut, the correct proportion of the meat to bone if bone is present).
Species Distribution of Term
Distribution of the types of classes in our database this term is used in.