Meat Gloassary Flashcards
Before death
Antemortem
The subcutaneous fat located directly below the skin/hide on an animal’s back
Backfat
Cuts of beef put in boxes for shipping from packing plants to retailers. These primal and subprimal cuts are intermediate cuts between the carcass and retail cuts.
Boxed Beef
Scrotal area of steer remaining after castration (fills with fat)
Cod
The physical form of an animal.
Conformation
Collective term referring to protein-based tissues that hold all other tissues together; i.e., surrounding muscles, tendons that connect muscle to bone, etc
Connective Tissues
Fat, lean, and bone composition of meat animals. Used interchangeably with yield grade.
Cutability
Color of the lean (muscle) in the carcass has a dark appearance, usually caused by extended stress (excitement, etc.) to the animal prior to slaughter
Dark Cutter
The removal of the internal organs during the slaughter process.
Eviscerate
Contents of the digestive tract
Fill
Breakdown of carcasses intosmaller pieces, but without addition of added ingredients.
Fresh Meat Processing
The iron-containing pigment of the red blood cells. It carries oxygen from the lungs to the tissues.
Hemoglobin
Meat from ruminant animals with split hooves where the animals have been slaughtered according to Jewish law
Kosher Meat
The distribution of fat within the muscular tissue; intramuscular fat.
Marbling
Sheep over one year old
Mutton
