Meats Terminology

2. harvesting also yields products made from the blood and internal organs of the animal
7. the large pieces into which a carcass is divided
8. the prescribed period of time the meat animal must not have received the compound or drug immediately preceding harvest
11. The meat industry term for butchering and involves breaking the carcass down into easier-to-handle parts
12. highest and best quality cuts of meat
13. the cuts of meat that are ready for the consumer
17. meat is known as a complete source of ______
18. meat from goats

1. meat produce from lambs
3. meat cooked to an internal temperature of 140F
4. cattle that have been raised exclusively on forage
5. there are ______ required features to a label
6. amount of white flecks of fat within the lean meat
9. meat produced by pigs
10. meat from chickens, turkeys, and ducks
14. a process by which meat is held under controlled temperatures for a period of time.
15. to brown meat in a small amount of fat then cook slowly in a covered pan with a small amount of liquid
16. meat from cattle