the primary division of muscle, bone and connective tissue produced by initial butchering of the carcass
subprimal cuts
the basic cuts produced from each primal
fabricated cuts
individual portions cut from a subprimal
shrinkage
the lose of weight in a food du to evaporation of liquid or melting fat during cooking
marbling
whitish streaks of inter and inter-muscular fat
subcutaneous fat
(AKA exterior fat) the fat layer between hide and muscle
collagen
a protein found in connective tissue; it is converted into gelatin when cooked with moisture
elastin
a protein found in connective tissues, particularly ligaments and tendons; it often appears as the white or silver covering on meats known a silverskin
butcher
to slaughter and/or dress or fabricate animals for consumption
dress
to trim otherwise prepare an animal carcass for consumption
fabricate
to cut a larger portion of raw meat (for ex, a primal or subprimal ), poultry or fish into smaller portions
carve
to cut cooked meat or poultry into portions
portion control (P.C.)
meat further fabricated into as small as individual cut
barding
process of covering surface of meat or poultry with thin slices or pork fat back and tying them with butchers twine
tying and trussing
hold loss pieces of meat together during cooking and ensures meat retains its shape
larding
process of inserting a small strip of pork fat into meat with a larding needle
carryover cooking
the cooking that occurs after a food is removed from the heat source; its accomplishes bu the residual heat remaining in the food