Meat Selection & Care Exam 2 | STUDY GUIDE
- also known as variety meats
- Internal organs used as food (for example, liver or heart)
Offal
- Muscle cuts that do not originate with carcass primals (i.e., skirts)
- Muscle associated with organs and viscera (tongue or weasand)
Fiery Fat results from short-term excitement, overheating, and/or rough handling
Dentition checking the teeth for maturity of animal
B/C Line the grading line in meat when an animal hits 30 months of age
a term used by the industry to describe the disassembly of a
Fabrication
carcass into smaller portions for marketing purposes
Scurf the layer of oil, dirt and epidermal cells that accumulate on the surface
of the skin
Lean Value Programs designed to reward superior carcasses at the expense of inferior
carcasses
Rigor Mortis Stiffening of joints and muscles after after death
Step 1 of Beef Harvest: Antemortum inspection
Step 2 of Beef Harvest: Immobilization & stunning
Step 3 of Beef Harvest: Exsanguination
Step 4 of Beef Harvest: Wesand & head removal
Step 5 of Beef Harvest: Hide removal
Step 6 of Beef Harvest: Bunging
, Step 7 of Beef Harvest: Eviseration
Step 8 of Beef Harvest: Splitting
Step 9 of Beef Harvest: Post Mortem Inspection
List a by-product from beef Hide (non-edible)
harvest (edible or non-
edible):
- also known as variety meats
- Internal organs used as food (for example, liver or heart)
Offal
- Muscle cuts that do not originate with carcass primals (i.e., skirts)
- Muscle associated with organs and viscera (tongue or weasand)
Fiery Fat results from short-term excitement, overheating, and/or rough handling
Dentition checking the teeth for maturity of animal
B/C Line the grading line in meat when an animal hits 30 months of age
a term used by the industry to describe the disassembly of a
Fabrication
carcass into smaller portions for marketing purposes
Scurf the layer of oil, dirt and epidermal cells that accumulate on the surface
of the skin
Lean Value Programs designed to reward superior carcasses at the expense of inferior
carcasses
Rigor Mortis Stiffening of joints and muscles after after death
Step 1 of Beef Harvest: Antemortum inspection
Step 2 of Beef Harvest: Immobilization & stunning
Step 3 of Beef Harvest: Exsanguination
Step 4 of Beef Harvest: Wesand & head removal
Step 5 of Beef Harvest: Hide removal
Step 6 of Beef Harvest: Bunging
, Step 7 of Beef Harvest: Eviseration
Step 8 of Beef Harvest: Splitting
Step 9 of Beef Harvest: Post Mortem Inspection
List a by-product from beef Hide (non-edible)
harvest (edible or non-
edible):
