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a government prodedure that checks the wholesomeness of meat to make sure that it is fit to eat
one of the primary divisions of meat quarters, foresaddles, hindsaddles and carcasses as they are broken down into smaller cuts
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 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
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
jowl, boston butt, fat back, loin, ham, foot, spareribs, bacon side belly, shoulder (picnic),hock, foot
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