Meat

Front

Measures the flavor characteristics of meat

Back

quality

Front

Measures the proportion of edible or usable meat after it has been trimmed of bones and fat

Back

Yield

Front

The process of butchering primal cuts into usable portions

Back

Fabrication

Front

Pieces of meat first separated from the carcass of the animal when it is butchered

Back

Primal

Front

Meat that is cute and ready for sale

Back

Retail

Front

The process where butchers hang meat for 48 to 72 hours to help lengthen the muscle fibers and increase its tenderness

Back

aging

Front

to cut a piece of meat lengthwise nearly in half so that it opens out and lies flat

Back

butterflying

Front

cuts of meat that are small, round pieces molded by wrapping them in cheesecloth

Back

medallions

Front

thin, boneless cuts of meat that are lightly pounded

Back

scallops

Front

small, usually round portions of meat (also the French word for hazelnuts)

Back

Noisettes