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• meat- edible portion of cattle,, swine, goat, or sheep
• beef-culinary term for bovines
• bovines-have 4 chambered stomachs
• castrated animals-testicles being removed
• carcass- body of slaughtered animal
• steer- castrated when they are young
• heifer-female bovine has not born a calf
• cow-female bovine has borne a calf 2 or more
• stag- castrated after maturity
• bull- does not castrated
• fresh meat- sold right after slaughtered or butchered
• chilled meat- 1 to 3°C
• frozen meat- 20°c
• cured meat- treated by curing agents
• processed-adding chemical preservation by curing
• dried meat- also known as dehydrated meat
• chuck/paypay - contains square shoulder
• brisket/punta y pecho- contains lean and fat
• ribs- contain of 6-12 contains and blade bones
• plate/tadyang- fatty cut whose meat is ground for hamburger