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Definition
| The muscle of animals, such as cattle and hogs |
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Definition
| Fat within the muscle tissue |
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Definition
| The fat that surrounds muscle tissue |
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Definition
| wrapping a lean meat with fat, such as bacon, before roasting |
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Definition
| Inserting long, thin strips of fat or vegetables into the center of lean meat |
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Definition
| Fiber in meat that determines the meat's texture and contribute to its flavor |
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Definition
| Soft, white tissue that breaks down into gelatin and water during slow, moist cooking processes |
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Definition
| A hard, yellow tissue that does not break down during cooking. Also referred to as gristle. |
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Definition
| Large primary pieces of meat separated from the animal; sometimes called wholesale cuts |
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Definition
| A smaller portion of meat taken from primal cuts |
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Definition
| What is left of the whole animal after it has been slaughtered. |
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| Measures the amount of usable meat on beef and lamb |
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Definition
| The meat from hogs that are less than one year old |
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Definition
| Preparing and cleaning food so that it can be eaten; the act of changing meat by artificial means |
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Definition
| Preserving pork with salt, sugar, spices, flavoring, and nitrites |
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Definition
| Meat that comes from sheep that are less than one year old |
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Definition
| The meat from calves that are less than nine months old |
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Definition
| Cooking methods such as broiling and grilling used for tender cuts of meat like tenderloins and strip steaks. |
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Definition
| The best method for preparing large cuts of meat, such as top round |
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Term
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Definition
| To allow cooked meat to sit so that juices redistribute throughout the meat |
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Definition
| The direction of muscle fibers, or treads, in meat |
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Definition
| A mixture of ground spices that is rubbed on raw food before it is cooked |
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