Ch. 22 Review

Strong & flexible connective tissue that can be tenderized during cooking.

• marbling

• collagen

• elastin

Meat that comes from young calves.

• t-bone steak

• lamb

• veal

• pork

Edible portions of mammals containing muscle, fat, bone, connective tissue & water.

• pork

• lamb

• variety meat

• meat

Smaller piece of meat sold at grocery stores or meat markets.

• wholesale cut

• retail cut

• quarter cut

• side cut

Flecks of fat throughout the lean muscles of meat

• veal

• elastin

• collagen

• marbling

Edible parts of the animal other than muscles.

• variety meats

• pork

• veal

• lamb

Tough and elastic connective tissue that cannot be softened during cooking.

• collagen

• marbling

• elastin

Meat that comes from hogs.

• veal

• pork

• lamb

• beef

Meat that comes from mature cattle.

• pork

• veal

• lamb

• beef

Large piece of meat cut from quarters before shipping to retail grocery stores or meat markets.

• retail cuts

• side cuts

• quarter cuts

• wholesale cuts