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| Term used to describe beef, veal, lamb, mutton, or pork. |
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| In regard to meat, the quality grade measures the flavor characteristics of meat products. The USDA evaluates meat for traits that indicate its tenderness, juiciness, and flavor. Quality grades for beef, lamb, and veal can include Prime, Choice, Select, |
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| Measures the proportion of edible or usable meat after it has been trimmed of bones or fat. |
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| The pieces of meat first separated from the carcass of an animal when it is butchered. |
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| Process after meat is cut from the carcass of the animal, where butchers hang the meat to help lengthen the muscle fibers and increase its tenderness. Butchers must age meat between 48 and 72 hours to allow the muscles to relax. When meat is aged for longer periods of time, it continues to darken and the flavor improves. |
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| The process of butchering primal cuts of meat into usable portions, such as roasts or steaks. |
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| Cuts of meat that are ready for sale; they can be primal cuts or fabricated portions. |
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| To cut a piece of meat lengthwise nearly in half so that it opens out and lies flat. |
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| Cuts of meat that are small, round pieces molded by wrapping them in cheesecloth. |
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| Small, usually round portions of meat (also the French word for hazelnuts). Sometimes the terms “medallions” and “noisettes” are both used to describe small, boneless, tender cuts of meat. |
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| Thin, boneless cuts of meat that are lightly pounded. |
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| Thin strips of meat used for sautéing. |
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| Organ meat from hogs, cattle, or sheep, including sweetbreads (thymus or pancreas), liver, kidney, tripe (muscular stomach lining), heart, and brain. |
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| Meat from animals that are not raised domestically, including deer, wild boar, moose, and elk. |
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| The process of adding a layer of fat, commonly bacon or pork fatback, around meat before cooking it in order to protect and moisten the meat during cooking. |
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