chapter 18 Beef, Veal, and Bison

2. The thymus glands located in the neck of a calf.
3. A soft, white connective tissue that breaks down into gelatin when heated.
5. A ready-to-cook cut that is packaged to certain size and weight specifications
6. The tail from a cattle carcass.
9. The fat found within a muscle.
11. The muscular inner lining of a stomach of an animal, such as cattle or sheep.
15. Fed Beef, Beef from cattle that were raised on grass for their entire lives.
16. The edible parts of an animal that are not part of a primal cut. Also known as offal.

1. The loss of volume and weight of a piece of food as the food cooks.
2. Fat, The fat that runs between muscles in a cut of meat.
4. The process of inserting thin strips of fatback into lean meat with a larding needle.
5. Cap, The fat that surrounds the outside of a muscle on a cut of meat. Also known as external fat or trim fat.
7. The period of rest that occurs after an animal has been slaughtered.
8. The process of laying a piece of fatback across the surface of a lean cut of meat to add moisture and flavor.
10. A large cut from a whole or a partial carcass.
12. A tough, rubbery, silver-white connective tissue that does not break down when heated. Also known as silverskin.
13. Brisket A thin section of beef that contains some of the ribs, the breastbone, and layers of lean muscle, fat, and connective tissue.
14. The process of aging larger cuts of meat that are hung in a well-controlled environment.