1. Meats Lesson Terminology

2. Types of Cuts

3. Meat Terms uCarcass-body of the animal with the skin or hide, entrails and other extremities removed uQuality-Edibility of the meat uYield- Amount of meat in comparison to bone and fat uLean- Part of the flesh consisting of the muscle without the fat uRib Eye- Large muscle laying outside the rib, used as an indicator of quality and yield uBullock- a young bull uCod- part of the scrotum left after castration uOssification- cartilage changing into bone. uMarbling- Flecks of fat within the meat

4. uCod- Part of the scrotum left after castration uOssification- Cartilage changing into bone uMarbling- Flecks of fat in the meat uConformation- Visual appearance of the carcass uHot Carcass- Weight of carcass before cooling uPYG- Preliminary Yield Grade Terminology

5. Terminology -cont- qMaturity- Age of animal as indicated by carcass characteristics qRoast- Thick cut of meat usually less than 11/2 inch of more qSteak- Thin cut of meat usually less than 1 1/2 inches or more qSweetbreads-Thymus glands of pancreas

6. Terminology -cont- qBnls -- Abbreviation for “Boneless” qVariety Cuts - Refers to those retail cuts coming from the glands or organs qVarious Cuts - Refer to those retail cuts that have to be prepared prior by mixing or cooking qCured or Smoked - Those retail cuts that are prepared by cooking or smoking.

7. Important Steps in Identification of Meat Wholesale and Retail Cuts qBone Structure qColor qFat Texture and Color qWholesale Cuts qRetail Cuts

8. Bone Identification Knowing where the bones are located will help you identify where the meat cuts originate q1. Neck Bone q2. Back Bone q3. Slip Joint q4. Tail Bone q5. Blade Bone q6. Arm Bone q7. Fore Shank q8. Elbow q9. Breast Bone q10. Rib Cartilage q11. Rib q12. Pelvic Bone q13. Leg q14. Knee Cap q15.Stifle Joint q16. Hind Shank

9. Bone Structure The name of meat cuts are frequently named in relation to the bone structure Examples of this would be --Arm Steak, Arm Roast, T-Bone Steak, Rib Steak, Flank Steak, Round Steak ECT.

11. Color of the Lean is a Major Factor in Identification Different species of animals have different color characteristics.Beef normally shows a bright cherry red color. Pork ranges from grayish pink to a delicate rose color. Lamb is a pinkish dark red.

12. FAT IS A FACTOR IN THE IDENTIFICATION OF MEAT CUTS qBeef Fat is cream colored and quite rigid qPork Fat is greasy white and has few or no air pockets qLamb Fat is white and tends to be flaky

13. Wholesale Cuts Because of an animals size the carcass has to be divided in smaller portions for ease of handling and for customer purchasing. These portions are called wholesale or primal cuts. These wholesale or primal cuts are then broken down into retail cuts which are generally the portions we see on the grocery counters.

14. Wholesale Cuts of Beef-Pork-Lamb *Indicates number matches worksheet

21. Yield Grades of Beef qU.S. #1 qU.S. #2 qU.S. #3 qU.S. #4

22. YIELD GRADES OF LAMB qU.S. #1 qU.S. #2 qU.S. #3 qU.S. #4

23. QUALITY GRADES OF LAMB qPrime qChoice qUtility

24. YIELD GRADES OF PORK qU.S. #1 qU.S. #2 qU.S. #3

25. QUALITY GRADES OF BEEF qPrime qChoice qSelect qStandard qCommercial qUtility qCutter qCanner