| A | B |
|---|
| wholesale cuts that have been separated from the animal | primal cuts |
| wrapping a lean cut of mean with fat (bacon) | barding |
| hard yellow tissues the does NOT break down during cooking | elastin |
| Used to determine meat's texture and contribute to its flavor | muscle fibers |
| publication put out by North Am. Meat Processors | Meat Buyers Guide |
| holds muscle to the bone and binds muscle fibers | connective tissue |
| fat within the muscle tissue | marbling |
| soft white tissues that breaks down during cooking | collagen |
| that which is left of the whole animal after it has been slaughtered | carcass |
| the amount of usable mets | yield grades |
| menu-sized portions of meat | fabricated cuts |
| process by which meat loses water as it cooks | shrinkage |
| denotes meat tenderness, juciness, and flavor | quality grades |
| interting thin strips of fat into the center of lean meat | larding |
| fat that surrounds muscle tissue | fat cap |
