Meat Terms

Question 1

The subcutaneous fat located directly below the skin/hide on an animals back

Answer 1

Backfat

Question 2

Cuts of beef put in boxes for shipping from packing plants to retailers. These primal and suboptimal cuts are intermediate cuts between the carcass and retail cuts

Answer 2

Boxed Beef

Question 3

Scrotal area of steer remaining after castration (fills with fat)

Answer 3

COD

Question 4

The physical form of an animal

Answer 4

Conformation

Question 5

Collective term referring to protein-based tissues that hold all other tissues together, I.c., surrounding muscles, tendons that connect muscle to bone, etc

Answer 5

Connective Tissue

Question 6

Fat, lean, and bone composition of meat animals. Used interchangeably with yield grade

Answer 6

Cutability

Question 7

Color of the lean (muscle) in the carcass has a dark appearance l, usually caused by extended stress (excitement, etc.) to the animal prior to slaughter

Answer 7

Dark cutter

Question 8

The removal of the internal organs during the slaughter process

Answer 8

Eviscerate

Question 9

Contents of the digestive tract

Answer 9

Fill

Question 10

Breakdown of carcass into smaller pieces, but without addition of added ingredients

Answer 10

Fresh meat processing

Question 11

The iron-containing pigment of the red blood cells. It carries oxygen form the lungs to the tissues

Answer 11

Hemoglobin

Question 12

Meat from the ruminant animals with split hooves where the animals have been slaughtered according to Jewish law

Answer 12

Kosher meat

Question 13

The distribution of fat within the muscular tissue; intramuscular fat

Answer 13

Marbling

Question 14

Meat from a sheep that is over 1 year old

Answer 14

Mutton

Question 15

Protein in muscle used for oxygen storage, contains heme iron

Answer 15

Myoglobin

Question 16

All organisms and tissues removed from inside the animal during slaughtering process

Answer 16

Offal

Question 17

Refers to the part of the meat industry that deals with converting live animals to carcasses

Answer 17

Packing industry

Question 18

How a food tastes

Answer 18

Palatability

Question 19

Pork meat which is very light-colored, soft, and watery

Answer 19

Pale, soft, and Exudate (PSE)

Question 20

The stiffening of a carcass after death, due to irreversible contraction of muscle

Answer 20

Rigor

Question 21

The period of freshness and wholesomeness of food items

Answer 21

Shelf life

Question 22

Loss of weight

Answer 22

Shrink

Question 23

Situated beneath, occurring beneath the skin

Answer 23

Subcutaneous

Question 24

The time before slaughter that a drug should not be given to an animal

Answer 24

Withdrawal time

Question 25

Before death

Answer 25

Antemortem

Question 26

The meat from cattle

Answer 26

Beef

Question 27

A young meat-type chicken of either sex (fryer or young chicken)

Answer 27

Broiler

Question 28

A product considerably less value than the major product

Answer 28

By- product

Question 29

Complex carbohydrate from the call walls of plants, not digestible by humans or other monogastics

Answer 29

Cellulose

Question 30

Meat from goats

Answer 30

Chevon

Question 31

Domesticated animals not used for production of food, draft or other products

Answer 31

Companion animal

Question 32

Used for drawing/ hauling loads

Answer 32

Draft

Question 33

The amount of feed required to produce a unit of weight gain

Answer 33

Feed conversion

Question 34

Meat from a young male or female sheep less than 1 year of age

Answer 34

Lamb

Question 35

Amount of essential nutrients relative to the number of calories in a given amount of food

Answer 35

Nutrient density

Question 36

A medical drug

Answer 36

Pharmaceutical

Question 37

The meat from swine

Answer 37

Pork

Question 38

Chickens, turkeys, geese pigeons Guinea game birds etc.

Answer 38

Poultry

Question 39

Meat from cattle, sheep, swine and goats, as contrasted with the white meat of poultry

Answer 39

Red meat

Question 40

A mammal else stomach has four parts. (Cattle, sheep, goats, deer, elk)

Answer 40

Ruminant

Question 41

Edible organ by-products

Answer 41

Variety meats

Question 42

Meat from a very young cattle under 5 months of age

Answer 42

Veal

Question 43

Meat from poultry

Answer 43

White meat

Question 44

Refers to non lactating female

Answer 44

Dry

Question 45

A confined area generally equipped with troughs, automatic watering devices, shelter and working facilities where animals are fed and managed

Answer 45

Dry lot

Question 46

The degree of fatness of an animal

Answer 46

Finish

Question 47

The final feeding stage when animals are readied for meat

Answer 47

Finishing

Question 48

The wool covering of a sheep

Answer 48

Fleece

Question 49

A group of sheep or poultry

Answer 49

Flock

Question 50

A heifer that has calved once l, after which the heifer is fed for slaughter; the calf usually died or been weaned at an early age

Answer 50

Heiferette

Question 51

Refers to no pregnant females

Answer 51

Open

Question 52

Breeding animals; sometime used interchangeably with purebred

Answer 52

Seeds rock

Question 53

Length of wool fibers

Answer 53

Staple length

Question 54

Spectating young animals from their dams so that offspring can no longer suckle

Answer 54

Weaning

Question 55

An animal of weaning age

Answer 55

Weanling

Question 56

Animals that are approximately one year old

Answer 56

Yearling