Meat Basics
This fat found within muscle tissue improves flavor and juiciness.
What is marbling?
This term refers to a large wholesale section of meat.
What is a primal cut?
This USDA mark guarantees meat is safe and inspected.
What is the USDA inspection stamp?
This cooking method uses high heat and no added moisture.
What is grilling?
This is the minimum safe internal temperature for pork.
What is 145°F?
These long strands of tissue contract during cooking and affect tenderness.
What are muscle fibers?
This type of cut is smaller, portion-sized, and ready for cooking.
What is a fabricated cut?
This beef grade has the highest amount of marbling.
What is USDA Prime?
This cooking method uses low heat and liquid over a long period of time.
What is braising?
This parasite can result from eating undercooked pork.
What is trichinosis?
This connective tissue softens into gelatin when cooked slowly with moisture.
What is collagen?
This cut is best suited for braising because it contains a lot of connective tissue.
What is chuck?
This grade of beef is most commonly used in restaurants.
What is USDA Choice?
This is why meat should rest before carving.
What is to allow juices to redistribute?
This is why ground meats are considered higher risk than whole cuts.
What is increased exposure to bacteria?
These are the three main components of meat.
What are muscle fibers, connective tissue, and fat?
This is the main difference between primal and fabricated cuts.
What is size and level of processing?
This grading system measures the amount of usable meat on a carcass.
What is yield grade?
This cutting technique improves tenderness.
What is cutting against the grain?
This is why meat color alone is not a reliable indicator of doneness.
What is color changes before safe temperature is reached?
This is why meat shrinks when cooked at high temperatures.
What is moisture loss and muscle fiber contraction?
This is one reason foodservice operations avoid buying whole carcasses.
What is increased labor, waste, or storage needs?
This is the difference between USDA inspection and USDA grading.
What is inspection ensures safety, while grading indicates quality?
This is the best cooking method for tough cuts rich in collagen.
What is moist-heat cooking?
This is why menus warn about consuming undercooked meats.
What is risk of foodborne illness?