ERP Software to Help ETO Manufacturers Profiled by TR Cutler in Quality Digest Technology Articles | October 22 Customized Colts Jersey , 2005 According to Cutler, the author of the feature article, "In repetitive manufacturing you can apply Statistical Process Control (SPC) techniques to purchased components and manufacturing quality as wel... According to Cutler, the author of the feature article Cheap Colts Jersey , "In repetitive manufacturing you can apply Statistical Process Control (SPC) techniques to purchased components and manufacturing quality as well as scrap and yield. Statistical analysis is acceptable if a company is mass purchasing or mass manufacturing the same product to the same standards every time. The essence of ETO is building a unique complex product every time. There may be components that are common from one machine to another, but not in the same quantity as a repetitive manufacturer." Cutler profiles several Encompix ERP clients in the feature article. The September issue of Quality Insider produced by Quality Digest online profiles Engineer-to-Order manufacturing and a rundown of its different set of quality standards and tools.
The feature article can be found at www.trcutlerinc. In the increasingly competitive world of engineer-to-order and project-based manufacturing, companies have to operate at maximum efficiency to compete with not only domestic, but also the growing number of overseas competitors. The companies that will thrive in this environment are those that are continually looking for improvement.
Encompix (www.encompix) has filled the manufacturing software requirements of Engineer-to-Order companies since 1992. The company name reflects the commitment to developing business application solutions that encompass the complex areas of project-based and job-based manufacturing. Encompix provides ETO manufacturers with a competitive advantage by improving bottom line results.
Thomas R. Cutler Khari Willis Colts Jersey , President & CEO of Fort Lauderdale, Florida-based TR Cutler, Inc. (www.trcutlerinc), is the nation''s leading manufacturing journalist. Cutler is the founder of the Manufacturing Media Consortium of 2000 journalists writing about trends in manufacturing. Cutler is the lead spokesperson for the ETO Institute (www.etoinstitute.org). Cutler is also the author of the Manufacturer''s Public Relations and Media Guide. Cutler is a frequently published author within the manufacturing sector Bobby Okereke Colts Jersey , more than 200 feature articles annually. Encompix www.encompix Roger Meloy 513-733-0066 Article Tags: Quality Digest, Feature Article Snake River Farms Submitted 2018-12-29 06:25:18 It doesn matter if youe in the supermarket, at your local butcher, or ordering onlinehen it comes to choosing the perfect cut of dry-aged beef or any other cut of beef Parris Campbell Colts Jersey , you want to pay attention to the marbling.
Marbling is a physical factor that significantly affects not only the appearance of the steak but the flavor and tenderness of the meat as well. Let''s look at a few reasons it matters to pay attention to the marbling of a steak, along with some tips to help you choose the best cut for your preferences.
What Is Marbling?
When you look at a piece of tenderloin steak, you''ll probably notice white lines are running through the meat. These white specks and streaks through the meat are known as marbling because of the similar aesthetic it has to the black and gray streaks found in a slab of marble.
The marbling in a steak is essentially intramuscular fat, meaning it fat that is found inside the muscle rather than on the outside like a fat cap on a New York strip. Different cuts of beef will have different amounts of marbling. For example Ben Banogu Colts Jersey , an American Wagyu ribeye will have much more marbling than a standard filet mignon from the supermarket.
What Causes It?
One of the primary driving factors that determines how much marbling is in a steak is the animal''s diet and feed. Since marbling is fat built up inside of the muscle, it''s more common for animals that feed primarily on corn to develop more fatty tissue in their bodies as opposed to grass-fed or free-range cattle. Also, the genetics of the steer play a role in the levels of marbling in the animals. In most cases, Japanese breeds such as Wagyu along with its American counterpart are renowned for their high levels of marbling.
What Does It Do to a Steak?
Have you ever wondered why medium-rare is commonly considered the steakhouse standard for steaks? That''s because when cooked to medium rare (around 130 degrees Fahrenheit) Rock Ya-Sin Colts Jersey , the marbled intramuscular fat melts and coats the surrounding muscle fibers for a rich, almost buttery flavor and texture that only further enhances the beefy flavor of the meat itself. When cooked at medium rare or just slightly above, most steaks will be juicy and tender with a bold, meaty flavor. There are a few exceptions to the medium-rare rule Malik Hooker Colts Jersey , as tenderloin steak, commonly known as filet mignon, typically has less marbling, but is perfect when cooked to lower temperatures like rare because the meat is naturally tender.
What You Should Look for When Choosing Your Steak
First Darius Leonard Colts Jersey , you can look for a grading designation on the beef. Youl find that the USDA rates the most marbled rib eye steaks as USDA Prime, while Snake River Farms has designations above USDA Prime, including Black or Gold.
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