Introduction to Meat Inspection and Grading

Aging

• The process where butchers hang the meat to help lengthen the muscle fiber and increase its tenderness

• Describes the quality grade of beef

• Cuts of meat that are ready for sale

Barding

• Cuts of meat that are small, molded by wrapping then in cheesecloth

• The process of adding a layer of fat, commonly bacon, around meat before cooking it in order to protect and moisten it.

• Meat from animals in the wild

Butterflying

• The process of butchering primal cuts

• Organ meats

• To cut a piece of meat lengthwise nearly in half so that it opens out and lies flat

Emince

• Thin strips of meat used for sauteing

• Term used to describe beef, veal, lamb or pork

• Thin, boneless cuts of meat that are lightly pounded

Fabrication

• The process of butchering primal cuts of meat into usable portions, such as roasts or steaks

• The highest quality of beef available

• The portions of edible or usable meat

Game meat

• Organ meat from hogs, cattle, or sheep

• Meat from animals that are not raised domestically, including deer, wild boar, moose or elk

• The short loin from a cattle

Medallions

• Used to describe beef, veal, lamb or pork

• Thin strips of meat used for sauteing

• Cuts of meat that are small, round pieces molded by wrapping them in cheesecloth

Offal

• Organ meat from hogs, cattle, or sheep

• The process of butchering primal cuts

• The process of adding layers of fat in order to protect the moisture

Primal cuts

• The pieces of meat first separated from the carcass of the animal when it is butchered

• Those cuts that are ready for sale

• Butchering into usable portions

Primal cuts

• The aging process of beef

• Cuts ready for retail

• The pieces of meat first separated from the carcass of the animal after butchering