It is composed of long, thin muscle fibers bound together in bundles

Meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts

Flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest me

What do you call to a slaughtered body of animals?

It is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)

It is a white connective tissue that dissolves or breaks down by long, slow cooking with liquid.

It is the yellow connective tissue and is not broken down in cooking. Tenderizing can be accomplished only by removing the elastin, by pounding and by slicing and grinding

Market form meat that is recently slaughtered, has not been preserved

It is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat.