FFT Chapter 34 Meat

wholesale cut

A large cut that is sold to retail stores.

variety meat

A meat consisting of edible organs and extremities of beef, veal, lamb or pork.

cut

A specific, edible part of meat, such as a steak, chop, or roast.

processed meat

Meat with added flavor and preservatives.

grain

Plants in the grass family cultivated for their fruits or seeds.

cold cuts

Processed slices of cold meat and poultry.

muscle

Protein-rich tissue made of long, thin cells grouped in bundles.

marbling

Small white flecks of fat.

meat

The edible muscle of animals, typically cattle, sheep, and pigs.

doneness

The point at which meat has cooked enough to make it flavorful and safe to eat.

connective tissue

The protein material that binds muscle into bundles.

retail cut

The small cut of meat sold to consumers.

collagen

The thin, white, transparent connective tissue found in tendons, between muscle cells and muscles.

elastin

The tough, elastic, and yellowish connective tissue found in ligaments and blood vessel walls.