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APSC

Chapter 3

TermDefinition
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.
Created by: wil96
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