APSC Word Scramble
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Term | Definition |
Antemortem | Before death |
Cutability | fat, lean and bone composition of meat animals; used interchangeably with Yield Grade |
Dressing Percentage (Yield) | The percentage of the live animal that becomes the carcass; determined by dividing carcass weight by live weight and multiplying by 100 |
Early Maturity | 1) Reaches full development quickly; 2) reaches market size and finish quickly; 3) Tendency to grow and fatten at the same time |
Finish | The degree of fatness of an animal |
Lard | Rendered (processed) fat from swine |
Marbling | Intramuscular fat; distribution of fat within muscle |
Market class | Grouping of animals according to use or characteristic (Ex: Angus feeder steers) |
Market grade | Animals grouped within a market class according to their value |
Meatiness | Degree of muscling; ratio of muscle to fat and bone |
Offal | All organs and tissues removed from an animal during the slaughter process |
Pelt | The natural, whole skin including the wool, hair or fur |
Primal Cuts | The most valuable portions of a carcass; usually includes leg, loin and rib but may include other cuts as well |
Shrink | loss of weight, generally used in reference to the marketing process |
Tallow | Rendered (processed) fat from cattle or sheep |
Veal | Meat from very young cattle, usually under three months of age |
Wasty | As applied to a carcass, this term means having too much fat, requiring excessive trimming; may also be applied to paunchy live animals |
Fresh-packaged product | Traditional fresh product sold with minimal processing |
Strategic alliances | partnerships b/w various independent segments of an industry to maximize cooperation, value, and return on investment. |
Value-added product | a product processed in some way that has enhanced value |
Vertical integration | The control of two adjacent stages in the vertical marketing channel from producers to consumers |
Kosher | Meat that is ritually fit for use as sanctioned by jewish religious law |
Roaster chicken | A young meat chicken, generally 12 to 16 weeks old, weighing 4-6 lbs. |
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wil96
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