Meat

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

• butterflying

• medallions

• scallops

• offal

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

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

• Primal

• Retail

• Aging

• Fabrication

What are the 2 types of connective tissue?

• collagen and elastin

• collagen and marbling

• marbling and elastin

• elastin and harvesting

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

• elastin

• fibrous

• adipose

• collagen

Fresh meat must be delivered at what temperature or lower?

• 21F

• 31F

• 41F

• 51F

Meat that is cute and ready for sale

• Aging

• Primal

• Retail

• Fabrication

The process of butchering primal cuts into usable portions

• Retail cuts

• Aging

• Primal cuts

• Fabrication

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

• Yield

• prime

• choice

• quality

What are the 2 primary grades of meat

• quality and prime

• quality and yield

• yield and prime

• prime and retail