| A | B |
|---|
| Beef and Veal | Comes from cattle |
| Pork | Comes from swine |
| Lamb and Mutton | Comes from sheep |
| Protein | Meats are high in what nutrient |
| Fat | gives meat flavor and appeal |
| Marbling | The flecks of fat throughout the lean |
| Prime quality | highest grade of meats |
| Choice and Select quality | Most common grade of meats sold |
| Meat Labeling | three part format (kind of Meat/wholesale cut/retail cut) |
| Refrigrated meat | use within 3 to 4 days |
| Frozen meat | use within 3 to 6 months |
| Medium Rare | 145 degrees |
| Medium | 160 degrees |
| Well Done | 170 degree |
| Poultry | comes from domesticated birds |
