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244 <td width="465" valign="top"><font size="1"> <!--webbot bot="PurpleText" 245 PREVIEW="Leave this at the top" --> </font> 246 <div align="center"> 247 <table border="0" cellpadding="5" cellspacing="0" width="450"> 248 <tr> 249 <td valign="top" align="center" width="438"> 250 <h4>News</h4> 251 <h1>Steak Pefection News</h1> 252 <p class="ByLine"><font size="1">By 253 <a href="mailto:[email protected]">Joe O'Connell</a>, 254 Food Writer<br> 255 First posted 3 July 2003 at 1840 GMT<br> 256 Last updated 30 November 2003 at 1724 GMT</font></p> 257 <p>LOS ANGELES, California This section of <i><b>Steak 258 Perfection</b></i> presents news stories. This website 259 and the <b><i>Steak Perfection </i></b>book include news on recent 260 discoveries and events, so that everyone can keep current with steak 261 perfection news.</p> 262 <hr> 263 <h5 align="left">Related information:</h5> 264 <blockquote> 265 <ul> 266 <li> 267 <p align="left">Canada Beef website for 268 <a href="http://www.cbef.com/Cowmap1.htm" target="_blank">cut 269 identification</a></li> 270 <li> 271 <p align="left">Oklahoma State University website on 272 <a href="http://www.ansi.okstate.edu/breeds/cattle/" target="_blank"> 273 Breeds of Livestock</a></li> 274 <li> 275 <p align="left"> 276 <a href="http://www.ams.usda.gov/lsg/stand/st-pubs.htm" target="_blank"> 277 USDA Institutional Meat Purchase Specifications (IMPS)</a></li> 278 <li> 279 <p align="left">An excellent site for learning beef muscles and retail 280 cuts ("beef myology") at the University of Nebraska's 281 <a href="http://deal.unl.edu/bovine/" target="_blank">Beef Myology 282 website</a>.</li> 283 </ul> 284 </blockquote> 285 <p align="left"><font size="1"><!--webbot bot="PurpleText" 286 PREVIEW="Leave this hard space (so that there is something in the big table at the bottom of the little table)" 287 --> </font></td> 288 </tr> 289 </table> 290 </div> 291 <p><font size="1"> <!--webbot bot="PurpleText" 292 PREVIEW="Leave this hard space" --> </font></td> 293 <td width="180" bgcolor="#E5E5E5" valign="top" style="border-style: ridge; border-color: #DBDBDB"> 294 <font size="1"> <!--webbot bot="PurpleText" PREVIEW="Leave this at the top" 295--> </font> 296 <div align="center"> 297 <center> 298 <table border="0" cellpadding="5" cellspacing="0" width="170"> 299 <tr> 300 <td> 301 <h4 class="cen">Beef</h4> 302 <p>Want to know where beef cuts come from? Or information about 303 hormones, Mad Cow Disease (BSE), Foot and Mouth Disease (FMD), and 304 other stories? Check out these 305 <a href="http://www.beef.org/" target="_blank">the Beef Industry 306 Resource</a>.</p> 307 <p>Here are 308 <a href="http://www.beef.org/kitchen/beef_cut_charts.htm" target="_blank"> 309 pictures drawing and posters</a> of the various retail cuts and where 310 they come from.</p> 311 <hr> 312 <p class="cen"> 313 <font size="1"> 314 <a target="_blank" href="mailto:[email protected]">Send us your comments and questions.</a></font></td> 315 </tr> 316 </table> 317 </center> 318 </div> 319 <hr> 320 <p align="left"> <!--webbot bot="PurpleText" 321PREVIEW="Leave this hard space" --> </td> 322 </tr> 323 <center> 324</table> 325</center> 326 327<!--msnavigation--></td></tr><!--msnavigation--></table><!--msnavigation--><table border="0" cellpadding="0" cellspacing="0" width="100%"><tr><td> 328 <table width="770" bordercolor="#C0C0C0"> 329 <tr> 330 <td width="125" style="border-top-style: solid; border-top-color: #C0C0C0" valign="top"> 331 <font size="1"><a href="#top_of_page"><b>Back to the Top</b></a></font></td> 332 <td width="645" style="border-top-style: solid; border-top-color: #C0C0C0" valign="top"> 333 <p class="SmallBold">© 2011 STEAK PERFECTION, INC. <br> 334 All rights reserved. 335 <a href="http://www.SteakPerfection.com/Legal.html">Terms</a> under
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