Meat Production

Measures the flavor characteristics of meat

• yield

• choice

• select

• quality

Meat that is cute and ready for sale

• Aging

• Primal

• Retail

• Fabrication

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

• butterflying

• scallops

• emince

• medallions

What is the connective tissue that breaks down during long, slow, moist-heat cooking?

• elastin

• fibrous

• adipose

• collagen

Fat within the muscle tissue. Indicates higher quality meat.

• Elastin
• Primal Cuts
• Marbling
• Barding

Grading refers to the meat's

• quality

• appearance

• size

• smell

The quality of meat is based on its overall

• smell

• texture

• look

• flavor

What is NOT included in the poultry category?

• Turkey

• Quail

• Lamb

• Guinea

ID this cut

• Pork Ham/Leg Bacon

• Pork Loin Bacon

• Pork Side/Belly Sliced Bacon

• Pork Side/Belly Slab Bacon

ID this cut

• Pork Rib Spareribs

• Pork Spareribs Spareribs

• Pork Side/Belly Ribs

• Pork Loin Rib Roast