Tle

• Meat - term of flesh of cattle
• Cattle - (beef and veal)
• Sheep ( lam)
• Beef - use across the globe
• Pork - red meat
• French knife - for slicing
• Utility knife - carving roast
• Boning knife - boning raw meet
• Slicer - carving and slicing
• Butcher knife - trimming raw meats
• steak knife - cutting of steaks
• Water - 70% of tissue
• Protein - 20% of tissue
• fat - 5% of tissue
• Fat Contributes juciness, tenderness, flavor
• Carbohydrates - Part of in the complex
• Vitamins - Source of certain B
• Minerals - contain iron, zinc, copper
• Muscle fibers - Lean meats
• Fine - Composed of small fibers
• Course - Has large fibers
• Connective tissue - is tough/ the muscle are more exercised like meat
• Collagen - White Connective tissue
• Elsatin - Yellow Connective tissue
• Veal - 4 - 5 months
• Chevon - from deer or goat
• Skinning - has been already skinned
• Dincing - Meat are diced cuts into cubes
• Fresh meat - Meat hat recently slaughtered
• Chilled - meat that is placed in chiller
• Frozen meat - Meat which has benn frozen
• Cured meat - Meat preserved by salting
• possesed Meat - Meat preserved by chemical process
• Canned meat - has been preserved by canning which involves sealing it in an airtight
• Beef - Primal cuts
• Chuck - neck and shoulder
• brisket - breast of cattle
• Rib - short ribs and prime rib
• plate - The front belly
• short loin - back of cattle