The rules made sales of certain cuts of beef illegal and had a devastating effect on the UK's agricultural industry.
The council's environmental health team discovered that 10 out of 14 businesses were selling cheap cuts of beef but describing it as lamb.
In 33 of those, there was no lamb in the dishes, while the remaining 13 used some lamb and cheap cuts of beef.
BBC: Wrong meat in curries in Scotland is 'widespread practice'
Ten out of 14 dishes sampled by officers at three Clackmannanshire shops contained cuts of beef, which is currently cheaper to buy than lamb.
And then much smaller cuts of beef are sent already - you know, meat in general - are sent already pre-wrapped to stores like Safeway or Costco.
Working with 36 people on a sophisticated cookbook, he made his own ketchup out of mushrooms, and he ground meat using a special technique and different cuts of beef to enhance the juiciness of a burger that takes 30 hours to cook.
Consumers who wish to exercise extra caution can follow the advice presented by the Web-based consumer advocacy group Consumeraffairs.com, which advises the avoidance of brains, neck bones and beef cheeks, bone marrow and cuts of beef that are sold on the bone.
And Peru recently agreed to lift a ban on certain cuts of American beef.
But bacteria on the surface of cuts of frozen beef are almost always killed by cooking, she said.
Peru recently agreed to lift a sanitary ban on certain cuts of American beef to satisfy Max Baucus, who will chair the Senate Finance Committee in the new Congress.
As its name would suggest, the restaurant serves cuts of prime beef, but goes beyond the typical steak with regional fare such as tender ostrich fillet, marinated venison and South African kingklip (cusk eel imported from the coast).
Though every family had its variations, the basic premise was the same: braise cuts of pork and beef in olive oil.
Aisles snaking between the various shops and counters lead to bountiful displays of cakes, shiny unblemished fruits, packages of pickled vegetables and marbled cuts of marbled wagyu beef.
The group also says to choose boneless cuts of meat and ground beef only if it has been ground in the store.
Still, for true beefy fattiness, slow-simmered short ribs may capture the meaty soul of beef better than most steak cuts: molten spoon-tender beef with melting fat and savory juices.
I'm down with Jeffrey Steingarten, Vogue's food writer, who says that the carapace of super-fatty beef that curves around the top of most rib-eye cuts is the best there is (though a case can be made for the tender smaller side of a Porterhouse or T-bone).
About 90 percent of American beef is sold as large vacuum-packed cuts.
And they took in from the slaughter houses big, you know, an entire side of beef, which they would then butcher into specialty cuts.
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