| A | B |
|---|
| Collage | thin white |
| Connective tissue | thin sheets of protein material that bind muscle fiber into bundles |
| Cut | specific |
| Elastin | tough |
| Marbling | small white flecks of fat in meat; may appear within muscle tissue |
| Meat | edible muscle of animals |
| Muscle | tissue made of long |
| Processed meat | meats changed by various methods to add flavor and help preserve them |
| Variety meat | edible organs and extremities of beef |
| Wholesale cuts | large cuts of meat sold to retail stores |
| Crustaceans | shellfish with long bodies and jointed limbs; includes crabs |
| Drawn | whole fish with scales |
| Dressed | drawn fish with head |
| Fillets | sides of fish cut lengthwise away from bones and backbone |
| Mollusks | creatures with soft bodies covered by rigid shell; includes clams |
| Seafood | saltwater fish and shellfish |
| Shellfish | aquatic creatures with shell but no spine or bones |
| Steaks | cross sections cut from large |
| Whole fish | fish sold as caught and the most perishable form |
