10 tle week 1 mq4

market forms and primal cuts of meat

fresh, chilled, cured, processed

enumerate the four market forms of meat

pork

meat from domestic pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts

beef

meat from cattle over 1 year old

lamb

meats from domesticated sheep.

veal

flesh of a young calf, 4-5 months old. because of its age, it is considered by some the finest meat

water

70% of muscle tissue

protein

20% of muscle tissue

protein

it coagulates when heated, becomes firmer and loses moisture.

fat

5% of muscle tissue

marbling

fat that is deposited within the muscle tissue.

barding

what do you call adding surface fat

fat

main flavor in meat

carbohydrates

plays necessary part in maillard reaction.

maillard reaction

it is when meats are browned by roasting, broiling, or sauteing.

chuck

what type of primal cut is this

rib

what type of primal cut is this

short loin

what type of primal cut is this

sirloin

what type of primal cut is this

round

what type of primal cut is this

brisket

what type of priml cut is this

fore shank

what type of primal cut is this

short plate

what type of primal cut is this

flank

what type of primal cut is this

leg

what type of prima cut is this

pork loin

what type of primal cut is this

pork shoulder

what type of primal cut is this

pork belly

what type of primal cut is this