THIS ➡️
Provides moisture, tenderness, and flavor to meats
FAT
This is the most important part of meat
MUSCLE
This is the most important factor in determining the toughness of a cut of meat.
CONNECTIVE TISSUE
Hanging a carcass in a low humidity refrigerator for as long as six weeks
DRY AGING
Carcass is packaged in vacuum-sealed plastic bags
WET AGING
The time meat is allowed to rest after slaughter
AGING
A flexible but tough connective tissue found in ligaments and tendons
ELASTIN
When muscle tissue temporarily becomes hard and stiff after slaughter
RIGOR MORTIS
An assurance of safety and wholesomeness and not an indication of quality
INSPECTION
The most prevalent connective tissue in meats
COLLAGEN