| A | B |
|---|
| dressing percentages | (carcass weight/liveweight) X 100 |
| wholesale or primal cuts | processed carcass into smaller portions |
| shipping meat in boxes | boxed beef, boxed pork, boxed lamb |
| meat from split hooved animals that have been slaughtered in a manner prescribed by Jewish Law | kosher meat |
| actomyosin | major protein in the muscle. contains myosin and actin |
| nutrient density | a measure of food value, compares amount of nutirents to calories |
| annual amount of meat consumed per person | per capita consumption (disappearance) |
| large livestock collection centers where an independent organization serces as selling agent | terminal markets |
| sale barns | often called auctions. livestock is sold in a sale ring |
| grade and yield | seller is paid on a carcass-merit basis |
| person purchasing the product | consumer |
