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18 Cards in this Set
- Front
- Back
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Beef |
A meat from cattle (Bovine). |
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Veal |
A meat of a young calf (Bovine) |
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Mutton |
Meat from sheep that is over a year old. |
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Lamb |
A young sheep; less then a year of age. |
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Chevon |
Meat form goats. |
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Goat Meat |
Primary product of goat production. |
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Red Meat |
Meat of everything but fish and poultry. |
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Dressing Percentage |
The percentage of the live animal weight that becomes the carcass weight at slaughter. It is determined by dividing the carcass weight by the live weight then multiplying by 100 |
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Wholesale |
A step in the supply chain; usually sell to retail companies. |
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Boxed Beef, Lamb, Pork |
Cuts of meat boxed for shipping from a packing plant sold to retailers. |
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Kosher Meat |
Meat from ruminant animals with split hooves where animals have been slaughtered due to Jewish law. |
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Actomysin |
A protein complex of actin and myosin that comprises muscle fiber. |
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Actin |
A protein that works in conjunction with myosin to contract and relax muscle fibers. |
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Myosin |
A protein that works in conjunction with actin to contract and relax muscle fiber. |
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Nutrient Density |
Amount of essential nutrients relative to the number of calories in a given amount of food. |
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Per Capita Consumption (Disappearance) |
A proxy stat used to estimate per person consumption, it is a much better way to measure by per capita consumption of a commodity. |
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Sale Barns |
Local marketing facilities to sell livestock. |
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Consumor |
The final buyer in the supply chain. |
