VL

Visual Lean – amount of lean meat as opposed to fat expressed as a percentage by visual assessment. Can be used on any muscle or comminuted (e.g. Dice or mince)typically of any meat. More commonly used for red meats such as pork, beef or lamb. The European definition meat allows for an approximation of actual fat content to be (100-VL) + VL x 10%. So a 70VL cut of meat would have an estimated fat content of (100-70)+(0.1 x 70) = 37% Fat. #C1. Raw Red Meat