Meat

Measures the flavor characteristics of meat

• yield

• choice

• select

• quality

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

• Yield

• prime

• choice

• quality

The process of butchering primal cuts into usable portions

• Retail cuts

• Aging

• Primal cuts

• Fabrication

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

• Primal

• Retail

• Aging

• Fabrication

Meat that is cute and ready for sale

• Aging

• Primal

• Retail

• Fabrication

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

• quality

• yield

• aging

• fabrication

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

• butterflying

• scallops

• emince

• medallions

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

• butterflying

• medallions

• scallops

• offal

thin, boneless cuts of meat that are lightly pounded

• offal

• game meat

• noisettes

• scallops

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

• Noisettes

• Scallops

• Emince

• Offal