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Meat Cookery

On Cooking Chapter 11- Art Institutes- Concepts and Theories Course

Primal cuts primary divisions of muscle, bone and connective tissue produced by the initial buchering of the carcass
subprimal cuts the basic cuts produced from each primal
fabricated cuts individual portions cut from a subprimal
marbling whitish streaks of inter and intra muscular fat
fabricate to cut a larger portion of raw meat, poultry or fish into smaller portions
USDA Beef Grades Prime, Choice, Select, Standard, Commercial, Utility and Cutter/Canner
Created by: tanaya.hutson