Industry Standards
Temperature of the Danger Zone
4oC to 60oC
I raise the cattle from 160 to 340 kg (352 to 748 lbs). I also decide which breed to own and how they should be raised.
Farmer / Rancher
The streaks of fat within meat
This animal has two different names - one for older animals and one for the younger animals.
Lamb/Sheep and Mutton
This animal is the highest produced red meat in Canada.
Beef / Cow
TECHNIQUE uses a liquid to transfer heat.
Moist Cooking
Highest grade of beef that you can purchase in CANADA
Prime
I further process the meat and add value to the product.
Making the cut softer so it is easier to digest
Tenderizing
Comes from an animal that is under 4 months
Veal
This animal has similar cuts to beef
Bison / Buffalo
TECHNIQUE uses metal to transfer heat.
Dry Cooking
Condemned Meat
Work directly with the customers to ensure that you are getting a product that works for you.
Meat Cutter / Dsitributor
Meat is red beacuse this is present
Oxymyoglobin
Meat that is inconsistent and can come from old or younger animals
Venison
This animal is known for having very strong glands
Lamb / Sheep
This tribe emphasises fire in their everyday lives.
Martu People
The material meat is wrapped in to ensure freshness.
Cellophane
I buy the animal and decide what feed to use for the last part of the growing period. I want to ensure that I am going to make optimal profit.
Feelot Operator
This fibre holds the muscle together
Connective Tissue
Wild Boar
Secondary Cut where Bacon comes from.
Belly
Rise in temperature inside roasted meat after it has been removed from the heat source
Carry-over Cooking
WRITE IT DOWN and WAGER
Four components of meat that are used to determine the yield
Meat or Muscle Tissue
Bone
Connective Tissue
Fat
Inspectors work in a federally inspected plant and examine every animal
Canadian Food Inspection Agency
WRITE IT DOWN and WAGER
Protein is essential in the body for these two reasons
Growth and Repair
The reason why humans call animals and raw meat different terms.
Creating Distance
WRITE IT DOWN and WAGER
Two PRIMARY cuts that house the tenderloin
Shortloin and Sirloin
Cooked meat contains this amount of fat
5 to 10%