Meat Inspection and Cuts Terminology

Front

What is an antemortem inspection?

Back

A health inspection performed by a USDA veterinarian prior to slaughter.

Front

Chickens or turkeys with the feathers, blood, viscera, head and feet removed are:

Back

Ready to Cook

Front

The rear leg of a hog is the:

Back

Ham

Front

The tender cut of meat along the backbone of a beef or pork animal is the

Back

Loin

Front

To make the feathers easier to remove on poultry, the birds are dipped in hot water after being stunned. This is called

Back

Scalding

Front

The removal of internal organs during the slaughter process is called:

Back

Evisceration

Front

The high value cut of meat located on the rear leg of a beef animal is called the:

Back

Round

Front

The whole chicken wing can be processed into two cuts called the:

Back

Flat and Drummette

Front

Beef animals are stunned by a captive bolt action puncture to the poll of the animal. This is called

Back

Mechanical stunning

Front

The method of stunning that involves using CO2 to render the animal unconscious is:

Back

Gas stunning