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QuestionAnswer
Meat The edible portions of mammals
Variety meats Edible part of the animals other than the muscles
Beef Comes from mature cattle
Wholesale cut Beef side are cut into quarters and then into large pieces
Retail cut Meat cutters divide the wholesale cuts into still smaller pieces
Veal Meat that comes from young calves
Pork Meat from hogs
Lamb Meat from sheep less than one year old
Marbling A factor used to access quality, refers to flecks of fat throughout the lean muscles of meat
Elastin Is very tough and elastic, and it cannot be softened by cooking
Collagen Is strong and flexible, a type of connective tissue that can be tenderized by cooking
Cooking losses Fat, water, and other volatile substances that evaporate from the surface of meat during cooking
Tofu And alternative to meat, is a mild-flavored custard-like cake made from soybean
Tempeh An alternative to meat, is a fermented soybean product
Seitan (Wheat meat) alternative to meat, it is made of wheat gluten and has a chewy texture similar to meat
Created by: Lauren Pearson
 

 



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