meat which comes from cattle; is regulated with a specific grading system

(a)  

meat which comes from swine; is regulated with a specific grading system

(a)  

meat which has been cooked with high heat on both sides to at least an internal temperature of 140 degrees; offers no resistance when pressed

(a)  

meat which has been cooked to an internal temperature of 145 degrees and drops of blood rise to the surface; feels spongy when pressed

(a)  

meat which has been cooked to an internal temperature of 175 degrees and until the drops of juice are clear on the surface; firm when pressed

(a)  

Cooking which occurs when the internal temperature continues to cook the meat once it has been removed from the heat source

(a)  

based upon the maturity of the animal and the amount of marbling found within the meat

(a)  

measures the amount of usable or edible meat after it has been trimmed of bones or fat compared to the amount thrown away

(a)  

based upon the amount of back fat in relation to the amount of muscle a carcass ha

(a)  

leaving a carcass in large sections for 24 to 48 hours to enhance flavor and tenderness of the meat

(a)  

original cuts of a carcass

(a)  

process of cutting the primal cuts into more usable portion sizes and retail cuts

(a)  

cuts of meat which are ready for sale

(a)  

removing leftover liquids from the pan

(a)  

cornstarch and water mixture; slurry, thickened gravy

(a)  

ensures meat stays together which helps retain juices

(a)  

starting the oven at a high temperature to begin the cooking process then after a short time reducing the heat for the duration of cooking

(a)  

Meat that comes from a bird

(a)  

Dry and tender portion of the poultry

(a)  

Moist, fatty and flavorful portion of the poultry

(a)  

Bones which support the body of the chicken

(a)  

regulates fish which travel between states

(a)  

Voluntarily inspect processor of seafood

(a)  

agency which grades seafood

(a)  

Can live in fresh water or salt water; has a backbone

(a)  

round in shape and have an eye on either side of the body

(a)  

flat in shape and have both eyes on one side of the body

(a)  

different forms of fish available for purchase

(a)  

primarily lives in salt water; has a shell but no backbone

(a)  

has an outer shell and appendages

(a)  

Has one or two shells

(a)  

has internal bone structure and shell

(a)  

preservation process using salt to save the meat

(a)  

preservation process using heat to save the meat

(a)  

Meat which has been forced through tiny holes

(a)