It is the meat of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered.

(a)  

It is the yellow connective tissue and is not broken down in cooking.

(a)  

The 20% muscles tissue of a meat.

(a)  

It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain.

(a)  

These determine the texture or grain of a piece of meat.

(a)  

Surface fats protect the meat from drying out during cooking. Adding surface fat is called (a)   .

Without (a)   desirable flavor-appearance of browned meats would not be achieved

It is the meat from deer/goat.

(a)  

ASF stands for (a)  

It is the addition of salt and white or black pepper to improve the flavor of food.

(a)  

It is the meat from flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.

(a)  

Remove as much gristles and sinews as possible and improve the appearance of the cut or joint.

(a)  

Marbling separates muscle fibers, making meat easier to chew.

(a)  

Aside from carbohydrates, it is the 5% of the muscle tissue of a meat.

(a)  

(a)  

(a)  

(a)  

(a)  

(a)