Chapter 16 - Meat

Term used to describe beef, veal, lamb, mutton, or pork.

• meat

• game

• animals

• mammals

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

• trimmed grade

• yield grade

• usable grade

• post trim grade

The pieces of meat first separated from the carcass of an animal when it is butchered.

• primary cuts

• first cuts

• initial cuts

• primal cuts

Cuts of meat that are ready for sale; they can be primal cuts or fabricated portions.

• for sale cuts

• store cuts

• retail cuts

• salable cuts

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

• medallions

• circulars

• filets

• rounds

Thin strips of meat used for sautéing.

• sliced meat

• emince

• stir fry strips

• saute pieces

Organ meat from hogs, cattle, or sheep, including sweetbreads (thymus glands), liver, kidney, tripe (muscular stomach lining), heart, and brain.

• offal

• internal meats

• aweful

• organ meat

The process of adding a layer of fat, commonly bacon or pork fatback, around meat before cooking it in order to protect and moisten the meat during cooking.

• larding

• fat wrapping

• barding

• brining

Meat from animals that are not raised domestically, including deer, wild boar, moose, and elk.

• game meat

• wild meat

• toy meat

• non-domesticated meat

Thin, boneless cuts of meat that are lightly pounded.

• scallops

• flat medallions

• pounded cuts

• thin steaks