Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.

By signing up, I agree to StudyStack's Terms of Service and Privacy Policy.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.

Remove ads
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how


Chapter 3

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