G10 Different kinds of meat and its source Flashcards

1
Q

meat from domesticated pigs
typically high in fat
commonly slaughtered one year or less of age to ensure tender cuts

A

pork

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2
Q

collective name for all domesticated oxen

A

Cattle

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3
Q

meat from cattle over one year old

A

Beef

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4
Q

male cattle

usually not raised to be eaten

A

Bulls

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5
Q

young cows or bulls prized for their meat

A

Calves

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6
Q

female cattle after first calving raised principally for milk and calf production

A

Cows

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7
Q

male cattle castrated prior to maturity and principally raised for beef

A

Steers

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8
Q

entire beef carcasss can range in weight from

A

500-800 pounds

225-360 kg

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9
Q

flesh of a young calf
4-5 months old
cause of its age, its considered by some to be the finest meat

A

Veal

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10
Q

cows must calve before they begin to give milk

A
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11
Q

meat of calves under the age of nine months

most veal comes from calves slaughtered when they are 8-16 weeks

A

Veal

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12
Q

Veal is _ in color than beef

A

lighter

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13
Q

Veal has a _ delicate flavor

A

more

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14
Q

Veal is generally more tender

A
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15
Q

Young veal has a _ texture

A

firm

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16
Q

young veal is _ in color

A

light pink

17
Q

young veal has very _ fat

A

little

18
Q

iron in the food begins to turn the young anima;s meat

_

A

red

19
Q

meats of domesticated sheep

Its texture is a direct result of what it consumes and the age at which it is slaughtered

A

Lamb

20
Q

a young lamb that has not been fed grass or grains

A

Spring Lamb

21
Q

lamb is slaugtered at an early age, quite tender and can be prepared by almost any cooking method

A
22
Q

lamb carcass generally weighs between

A

41 to 75 pounds

20 to 35 kg

23
Q

meat from deer/goat

A

Chevon

24
Q
beef rare
beef medium
beef medium well
beef well done
ground beef
pork
A
25
Q

stage of doneness

red, juices, blood, soft, jelly-like

A

very rare

26
Q

stage of doneness

raw red portion of meat is small, around is pink brown outer surface, juices are red

A

rare

27
Q

interior portion is rich and pink

meat is plump and firm

A

medium rare

28
Q

modified rose, pink juices are less

A

medium

29
Q

pink color dissapears, juices are clear, gray, firm to touch

A

medium well

30
Q

gray inside and out, shrunken, little or no juice appear, brown and dry

A

well