Chapter 3
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| Antemortem | Before death
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| Cutability | fat, lean and bone composition of meat animals; used interchangeably with Yield Grade
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| 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
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| Early Maturity | 1) Reaches full development quickly; 2) reaches market size and finish quickly; 3) Tendency to grow and fatten at the same time
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| Finish | The degree of fatness of an animal
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| Lard | Rendered (processed) fat from swine
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| Marbling | Intramuscular fat; distribution of fat within muscle
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| Market class | Grouping of animals according to use or characteristic (Ex: Angus feeder steers)
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| Market grade | Animals grouped within a market class according to their value
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| Meatiness | Degree of muscling; ratio of muscle to fat and bone
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| Offal | All organs and tissues removed from an animal during the slaughter process
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| Pelt | The natural, whole skin including the wool, hair or fur
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| Primal Cuts | The most valuable portions of a carcass; usually includes leg, loin and rib but may include other cuts as well
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| Shrink | loss of weight, generally used in reference to the marketing process
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| Tallow | Rendered (processed) fat from cattle or sheep
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| Veal | Meat from very young cattle, usually under three months of age
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| Wasty | As applied to a carcass, this term means having too much fat, requiring excessive trimming; may also be applied to paunchy live animals
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| Fresh-packaged product | Traditional fresh product sold with minimal processing
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| Strategic alliances | partnerships b/w various independent segments of an industry to maximize cooperation, value, and return on investment.
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| Value-added product | a product processed in some way that has enhanced value
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| Vertical integration | The control of two adjacent stages in the vertical marketing channel from producers to consumers
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| Kosher | Meat that is ritually fit for use as sanctioned by jewish religious law
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| Roaster chicken | A young meat chicken, generally 12 to 16 weeks old, weighing 4-6 lbs.
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
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You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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