Meat
What are the 4 forms of meat?
Encased Meas, Deli meats, dried meats, ground.
What does Teh term Poultry mean.
Domesticated Fowl, such as Chickens, Turkeys, Ducks, and Geese.
What does AMS stand for
Agriculture and Marketing service
How many sections the the cow cut into
13
What does aging meat mainly do?
Tenderizes meat and Increases Flavor
Products with less value than major cuts of meat are called
By-Products
Chicken is the ______ ____ consumed meat in the world
Second Most
A peace of meat that is generally less than 2 inches thick is called a _________.
Steak
The first clue in determining the species of a meat cur is ________, the second is __________.
Color and Size
How Many days will it online to tenderize while aging.
7-10 days
What are livestock marketing and prices mainly affected by?
Weather
What color type of meat is chicken?
White
What are the 3 things to consider when judging meat cuts?
External fat, Internal fat, Amount of lean meat.
The term ‘variety meats’ refers to what parts of the animal.
Liver, Heart, Kidneys
What temperature is best for aging
35 degrees
What is the Average daily commotion of meat per person in the United states
Over 25 percent of poultry contains this food-Bourne illness
Salmonella
What are the 5 Yield Grades.
1,2,3,4,5
The _______ has a higher portion of tender cuts and therefore demand a higher price.
Hind-quarter
How long does it take to dry age meat.
14- 21 while experts insist on waiting 28-30
How large is the Meat section on the food pyramid? (Smallest, second smallest, third smallest, third largest, second largest, largest).
Second Smallest
Name the 5 Sections and cuts of chicken.
Breast, Drumstick, Wing, Thigh, Back
What are the quality grades for beef carcasses
Prime,Choice,Good,Standard,Commercial,Utility,Cutter, and Canter
A ________ cut is a piece of mat initially separated from the carcass during butchering.
Primal/wholesale
What must you do before eating dry aged meat.
Heat it