Chapter 16 Meats Crossword

Term used to describe beef,veal,lamb,mutton,or pork.
Measures the flavor characteristics of meat products.
Cuts of meats that are all ready for sale.
Cuts of meat that are small
Measures the proportion of edible or usable meat after it's been trimmed of bones and fat.
The pieces of meat first separated from the carcass of an animal when its butchered.
The process after meat is cut from the carcass of the animal.
The process of butchering primal cuts of meat into usable portions.
To cut a piece of meat lengthwise nearly in half so that it opens out and lies flat.
Small round portions of meat.
Thin boneless cuts of meat that are lightly pounded.
Thin strips of meat used for sauteing.
Organ meat from hogs,cattle,or sheep
Meat from animals that are not raised domestically.
Process of adding a layer of fat, like bacon or pork fatback