| Question | Answer |
| How much of a percentage is water in meat? | 75% |
| How much of a percentage is protein in muscle? | 20% |
| How much of a percentage is fat in muscle? | 5% |
| Shrinkage: | occurs when the meat loses water as it cooks |
| Marbling: | is the fat within the muscle tissue (more marbling=tender) |
| Fat Cap: | fat that surrounds muscle tissue |
| Barding: | wrap lean meat with fat such as bacon |
| Larding: | long thin strips of fat or vegetable is inserted into the center of lean meat |
| Muscle fibers: | determine meat's texture and contribute to flavor (you want small fibers) |
| Connective tissue: | muscle fibers bound together by connective tissue. tissue tends to be tough |
| Collagen: | soft, white tissue that breaks down into gelatin and water |
| Elastin: | hard, yellow tissue that doesn't break down during cooking (gristle) |
| Bones: | make up the skeleton of animals. white bone=older animal. young animal=redder bone. |
| Primal Cuts: | sometimes called wholesale cuts, are large cuts separated from animals. foodservice operations buy these. |
| Fabricated Cuts: | smaller portions taken from primal cuts. menu-sized portions |
| Meat Inspection: | Federal Government. 1906 law requires inspection of meat crossing state lines (USDA stamp is required) |
| Quality Grades: | reveals meat's tenderness, juiciness and flavor |
| Yield Grades: | measures the amount of usable meat on beef and lamb. grade 1=best grade 5=lowest (large amount of fat) |
| Fresh meat: | stored in refrigerator 41*F or lower. |
| Frozen meat: | 0*F or lower. Wrap to prevent freezerburn. |
| What is the primal cut and the fabricated cut of the arm bone? | chuck, chuck eye roll steak, top blade steak |
| What is the primal cut and the fabricated cut of the leg or round bone? | top or bottom round, rump, round steak |
| What is the primal cut and the fabricated cut of the back bone or T-bone? | loin, t-bone steak, strip loin steak, tenderloin |
| What is the primal cut and the fabricated cut of the wedge bone? | loin, near round, bottom sirloin, tip steak |
| What is the primal cut and the fabricated cut of the flat bone? | loin, center cuts, sirloin steak |
| What is the primal cut and the fabricated cut of the pin bone? | loin, sirloin steak |
| What is the primal cut and the fabricated cut of the blade bone (neck area)? | chuck, top blade steak |
| What is the primal cut and the fabricated cut of the blade bone (center cut)? | rib, rib eye steak |
| What is the primal cut and the fabricated cut of the blade bone (rib area?) | rib, rib steak |
| What is the primal cut and the fabricated cut of the back and rib bone? | rib loin, back ribs |
| What is the primal cut and the fabricated cut of the breast and rib bones? | brisket, plate, flank, short ribs |
