meat
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| meat | the edible portion of mammals
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| beef | meat obtained from mature cattle over 12 months of age
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| wholesale cut | large cut of meat shipped to a retail grocery store or meat market
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| retail cut | a smaller cut of meat taken from a larger wholesale cut and sold to consumers in retail stores
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| veal | the meat of cattle less than three months of age
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| pork | the meat of swine
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| lamb | the meat of sheep less than one year old
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| variety meats | edible parts of animals other than muscle, such as liver, heart, and tongue
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| marbling | flecks of fat found throughout the lean muscles of meat
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| elastin | protein constituent of connective tissue in meat that is tough and elastic and cannot be softened by cooking
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| collagen | protein constituent of connective tissue in meat collagen is tough and elastic but can be softened by cooking
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| coagulation | act of thickening or forming a congealed mass. (Proteins are coagulated by heat and can cause a mixture to thicken).
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| cooking losses | fat, water, and other volatile substances that are retained in pan drippings or cooking liquid when meats are cooked
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