| A | B |
|---|
| beef | meat from bovine or beef animals |
| pork | meat from pigs |
| mutton | meat from sheep over a year old |
| lamb | meat from sheep under a year old |
| marbling | specks of fat inside the meat |
| tenderness | marbling provides this.....texture of meat |
| juiciness | marbling provides this....it renders down |
| flavor | marbling provides this.....yummy |
| lean | flesh or muscle without the external fat or less marbling |
| primal/wholesale cut | large portion of a carcass prior to cutting it up into roasts and steaks, |
| retail cut | cuts of meat that have been cut from the primal cuts into steaks and roasts |
| veal | beef coming from a bovine animal weighing 450-900 pounds |
| carcass | body of animal without the hide, entrails or extremeties |
| entrails | insides, guts |
| extremities | limbs, head |
| quality | edibility of the meat (tenderness, juiciness, flavor) |
| prime | highest quality grade, a lot of marbling |
| choice | quality grade of most steak places like Outback, good amount of marbling |
| select | cheaper quality grade of steak....little marbling |
| dressing percentage | amount of carcass compared to live weight |
| yield | amount of meat compared to the amount of bone and fat removed |
| aging | allowing time for enzymes to naturally break down meat fibers |
| enzyme | Changes proteins into amino acids which will in turn cause aging or spoilage |
| roast | Thicker cut of meat, cooked as a whole |
| steak | thinner cut of meat, sliced from a thicker cut then cooked |
| standard | lowest quality grade with virtually no marbling |
| 62% | Dressing percentage of a fat steer/heifer that weighed 1250 lbs on the hoof and had a carcass weight of 775 lbs |
| 52% | Dressing percentage of a fat steer/heifer that weighed 1250 lbs on the hoof and had a carcass weight of 775 lbs and you get 400 lbs to |
