cooksomething chapter 10

Understanding meat and game
In a piece of meat, the fat that is deposited withing the muscle tissue
a type of connective tissue in meats that dissolve when cooked with moisture
a type of connective tissue that does not break down or dissolve when cooked
a government prodedure that checks the wholesomeness of meat to make sure that it is fit to eat
a governmment procedure that checks the quality of meat
green meat
meat that has not had enough time after slaughter to developed tenderness and flavor
primal cuts
one of the primary divisions of meat quarters, foresaddles, hindsaddles and carcasses as they are broken down into smaller cuts
carryover cooking
the continued rise of a roast's internal temperature after it has been removed from the oven
the name given to the degree of doneness of a piece of meat that is cooked on the outside but still uncooked or barely cooked on the inside
a disease that could be transmitted by eating undercooked pork
institution meat purchase specificiations
yield grading
a grading system that indicates how much useable meat a carcass has in proportion to fat
the process of inserting strips of fat into a piece of meat, usually a cut of meat that has little of it own fat
the process of tying sheets of fat over the surface of a cut of meat that does not have its own natural fat cover
offal (vriety meats)
a group of meats consisting of organs, glands, and other meats that don't form part of the dressed carcass of the animal
sweet breads
the thymus gland of calves and other young animals used as food
the muscular stomach lining of the beef animal used as food
pork intestines used as food
a fatty membrane covering a pig's stomach
deer meat
wild pig
an animal similar to rabbit but with dark red gamy meat
the process of exposing foods to radiation in order to kill bacteria, parasites, and other potentially harmful organisms
the process of holding dressed carcasses of game animals or birds outside of refrigeration for a period before further cutting, processing or cooking
thin layer or membrane of connective tissue that often covers surface of a muscle
beef primals
chuck, rib, short loin, full loin, sirloin, round, flank, short plate, brisket, shank
pork cuts
jowl, boston butt, fat back, loin, ham, foot, spareribs, bacon side belly, shoulder (picnic),hock, foot
lamb cuts
neck, shoulder, hotel rack, loin, sirloin, leg, shank, ------
veal cuts
shoulder, hotel rack, loin, sirloin, flank, --------, shank