Homework 2 Flashcards
Meat from cattle, typically over 1 year of age.
Beef
Meat from calves 3 months of age or younger (these carcasses are distinguishable by grayish-pink color of their lean).
Veal
Meat from mature sheep.
Mutton
Meat from young sheep.
Lamb
Meat from goats, but more commonly called goat meat.
Chevon
A chicken raised specifically for meat.
Broiler
Slaughtered meat birds that are less than 30 days of age and weigh 2 lbs.
Cornish Game Hens
Slaughtered meat birds weighing between 2 lbs 6 oz and 2 lbs 14 oz, less than 42 days of age, delivered cut-up without necks, giblets, tail fat, or leaf fat.
Fast Food Oriented Broiler
Birds weighing 3 - 4.75 lbs and between 40 and 45 days of age, delivered in whole, parts, and cut-up forms. This is the standard bird sold at retail.
3’s and up
A bird weighing 5 -8 lbs and between 55 and 60 days of age.
Roaster
Male birds weighing 7 - 9 lbs, 47 - 56 days of age, processed to make nuggets, patties, and other value-added products.
Broilers for deboning
Was once the industry standard. These are surgically castrated male birds, approximately 14 - 15 weeks of age weighing 7 - 9 lbs. This product is very desirable in plumpness and tenderness but is considered a specialty item.
Capon
15 month old spent breeders (culled from the laying flock). They typically weigh 5 - 5.5 lbs. These birds are used to produce cooked, diced, or pulled meat for inclusion in precooked and canned items such as soups and stews.
Heavy Hens
A hen bred and used specifically for egg production.
Layer
Helps meatpackers determine value of the carcass by calculating the relative yield of product that they will get from the animal. It is the relationship of hot or cold carcass weight to live weight.
Dressing Percentage
