Beef glossary index of terms

 

 

 

Alimentation and nutrition

 

Beef glossary

 

added beef fat

added_beef_fat.html

aging

aging.html

agricultural marketing service (ams)

agricultural_marketing_service_ams.html

anterior to

anterior_to.html

antibiotic

antibiotic.html

backstrap

backstrap.html

ball tip

ball_tip.html

barbecue

barbecue.html

baron of beef

baron_of_beef.html

baste

baste.html

beef a la mode

beef_a_la_mode.html

beef cheek meat

beef_cheek_meat.html

beef head meat

beef_head_meat.html

beef patties

beef_patties.html

beef patty mix

beef_patty_mix.html

beef trim, beef trimmings

beef_trim_beef_trimmings.html

binders, extenders, fillers

binders_extenders_fillers.html

blade meat

blade_meat.html

blast freezing

blast_freezing.html

bloom

bloom.html

bob veal, bobby

bob_veal_bobby.html

boil

boil.html

bollito

bollito.html

bone chip collector

bone_chip_collector.html

boneless beef

boneless_beef.html

bovine spongiform encephalopathy (bse)

bovine_spongiform_encephalopathy_bse.html

braise

braise.html

breaded

breaded.html

brisket

brisket.html

brochettes

brochettes.html

broil

broil.html

brt

brt.html

bse

bse.html

butcher’s heart

butcher_s_heart.html

butterfly

butterfly.html

button

button.html

cafeteria round

cafeteria_round.html

calf

calf.html

cap meat

cap_meat.html

carcass

carcass.html

carrageenan

carrageenan.html

carve

carve.html

case-ready packaging

case_ready_packaging.html

ccp (critical control points)

ccp_critical_control_points.html

center cut

center_cut.html

certification

certification.html

certified beef products

certified_beef_products.html

chain

chain.html

channel fat

channel_fat.html

chateaubriand

chateaubriand.html

chine bone

chine_bone.html

child nutrition (cn) labels

child_nutrition_cn_labels.html

chilled

chilled.html

cholesterol

cholesterol.html

chub

chub.html

chuck tender

chuck_tender.html

chunked and formed

chunked_and_formed.html

close trimmed

close_trimmed.html

club steak

club_steak.html

code of federal regulations (cfr)

code_of_federal_regulations_cfr.html

cold air blast freezing

cold_air_blast_freezing.html

comminuted

comminuted.html

conformation

conformation.html

connective tissue

connective_tissue.html

cooking in liquid

cooking_in_liquid.html

cool (country of origin labeling)

cool_country_of_origin_labeling.html

corned beef

corned_beef.html

corner piece

corner_piece.html

country of origin labeling

country_of_origin_labeling.html

cross contamination

cross_contamination.html

cryogenic freezing

cryogenic_freezing.html

cube meat

cube_meat.html

cubed steak

cubed_steak.html

culotte

culotte.html

cupping

cupping.html

cured, curing

cured_curing.html

cutlet

cutlet.html

dark-cutting beef

dark_cutting_beef.html

deckle

deckle.html

degree of doneness

degree_of_doneness.html

delmonico steak

delmonico_steak.html

denuded

denuded.html

deep-fry

deep_fry.html

diced

diced.html

dorsal to

dorsal_to.html

dry aging

dry_aging.html

dry heat cooking

dry_heat_cooking.html

e. coli o157

e_coli_o157.html

edible-by-products

edible_by_products.html

elastin

elastin.html

émincé

emince.html

nd-to-end

nd_to_end.html

enzyme

enzyme.html

escherichia coli

escherichia_coli.html

establishment number

establishment_number.html

export rib

export_rib.html

extenders

extenders.html

exudate

exudate.html

fabrication, fabricated cuts

fabrication_fabricated_cuts.html

fajitas

fajitas.html

fat migration

fat_migration.html

fatty acids

fatty_acids.html

fns (food and nutrition services)

fns_food_and_nutrition_services.html

fed cattle

fed_cattle.html

fifty/fifty trimmings (50/50 or beef 50’s)

fifty_fifty_trimmings_50_50_or_beef_50_s.html

filet mignon

filet_mignon.html

fillers

fillers.html

filet, fillet

filet_fillet.html

finger meat

finger_meat.html

flanken

flanken.html

flap

flap.html

flat

flat.html

flat iron steak

flat_iron_steak.html

fmd (foot-and-mouth disease)

fmd_foot_and_mouth_disease.html

food and drug administration (fda)

food_and_drug_administration_fda.html

food safety and inspection services (fsis)

food_safety_and_inspection_services_fsis.html

food additive

food_additive.html

foot-and-mouth disease

foot_and_mouth_disease.html

forequarter

forequarter.html

foresaddle

foresaddle.html

forming

forming.html

formula-fed veal

formula_fed_veal.html

freezer burn

freezer_burn.html

fresh

fresh.html

frozen

frozen.html

fry

fry.html

grade, grading

grade_grading.html

grain-fed veal

grain_fed_veal.html

grill

grill.html

grinding

grinding.html

gross weight

gross_weight.html

ground beef, chopped beef

ground_beef_chopped_beef.html

ground beef (hamburger and soy products)

ground_beef_hamburger_and_soy_products.html

ground, chopped primal

ground_chopped_primal.html

growth promotants

growth_promotants.html

haccp (hazard analysis/critical control points)

haccp_hazard_analysis_critical_control_points.html

halal-style

halal_style.html

hamburger

hamburger.html

hanging tender

hanging_tender.html

hazard analysis critical control points

hazard_analysis_critical_control_points.html

heel

heel.html

hindquarter

hindquarter.html

hindsaddle

hindsaddle.html

hip

hip.html

hormone

hormone.html

hri

hri.html

imps (institutional meat purchase specifications)

imps_institutional_meat_purchase_specifications.html

injected

injected.html

inspection, meat inspection

inspection_meat_inspection.html

inspection mark

inspection_mark.html

iqf (individually quick frozen)

iqf_individually_quick_frozen.html

irradiation

irradiation.html

iridescence

iridescence.html

isolated soy protein

isolated_soy_protein.html

kabob

kabob.html

kansas city steak

kansas_city_steak.html

kosher

kosher.html

kosher-style

kosher_style.html

label

label.html

laid out pack

laid_out_pack.html

into the package. lean (industry definition)

into_the_package_lean_industry_definition.html

lean (used as a nutritional claim)

lean_used_as_a_nutritional_claim.html

lean finely textured beef

lean_finely_textured_beef.html

“lean” labels

lean_labels.html

lean-to-fat ratio

lean_to_fat_ratio.html

lifter meat

lifter_meat.html

listeria monocytogenes

listeria_monocytogenes.html

“lite” labels

lite_labels.html

liquid immersion freezing

liquid_immersion_freezing.html

liquid tenderization

liquid_tenderization.html

loin end

loin_end.html

london broil

london_broil.html

map (modified atmosphere packaging)

map_modified_atmosphere_packaging.html

marbling

marbling.html

marinade

marinade.html

marinate, marinated

marinate_marinated.html

marrow

marrow.html

marrow bones

marrow_bones.html

meat

meat.html

meat buyers guide, the

meat_buyers_guide_the.html

meat inspection

meat_inspection.html

meat patty or patty mix

meat_patty_or_patty_mix.html

meat trimmings

_meat_trimmings.html

mechanically separated meat

mechanically_separated_meat.html

medallion

medallion.html

medial

medial.html

microwave cookery

microwave_cookery.html

mignonette

mignonette.html

milk-fed veal

milk_fed_veal.html

mock tender

mock_tender.html

modified atmosphere packaging

modified_atmosphere_packaging.html

moist heat cooking

moist_heat_cooking.html

myoglobin

myoglobin.html

namp (north american meat processors association)

namp_north_american_meat_processors_association.html

“natural”

natural.html

nature-fed veal

nature_fed_veal.html

needled, needling

needled_needling.html

net weight

net_weight.html

new england boiled dinner

new_england_boiled_dinner.html

new york strip steak

new_york_strip_steak.html

new york style round

new_york_style_round.html

noisette

noisette.html

no roll

no_roll.html

nutrition labeling

nutrition_labeling.html

off condition

off_condition.html

offal

offal.html

organ meats

organ_meats.html

organic

organic.html

paillard

paillard.html

palatabilty

palatabilty.html

panbroil

panbroil.html

panfry

panfry.html

papain

papain.html

partially defatted beef fatty tissue (pdbt)

partially_defatted_beef_fatty_tissue_pdbt.html

partially defatted chopped beef (pdcp)

partially_defatted_chopped_beef_pdcp.html

pathogen

pathogen.html

peeled

peeled.html

pickled

pickled.html

pinned

pinned.html

plate freezing

plate_freezing.html

plate piece

plate_piece.html

poitrine

poitrine.html

porterhouse

porterhouse.html

porterhouse tails

porterhouse_tails.html

portion control cuts

portion_control_cuts.html

posterior to

posterior_to.html

pot roast

pot_roast.html

practically free of fat

practically_free_of_fat.html

precooked

precooked.html

primal cuts of veal

primal_cuts_of_veal.html

primal cuts of beef

primal_cuts_of_beef.html

primal chuck

primal_chuck.html

primal loin

primal_loin.html

primal rib

primal_rib.html

primal round

primal_round.html

primal skeletal muscle

primal_skeletal_muscle.html

“prime” rib

prime_rib.html

processed meats

processed_meats.html

protein

protein.html

psmo

psmo.html

pso

pso.html

pumped

pumped.html

pure beef, 100% pure beef

pure_beef_100_pure_beef.html

purge

purge.html

quality grade

quality_grade.html

ranch steak

ranch_steak.html

red meat

red_meat.html

rib fingers

rib_fingers.html

roast (as a dry-heat cookery method)

roast_as_a_dry_heat_cookery_method.html

roast (as a meat cut)

roast_as_a_meat_cut.html

safe food handling label

safe_food_handling_label.html

salmonella

salmonella.html

sauerbraten

sauerbraten.html

sausage

sausage.html

sauté

saute.html

scallop

scallop.html

scoring

scoring.html

scotch tender

scotch_tender.html

seam fat

seam_fat.html

sear

sear.html

sectioned and formed

sectioned_and_formed.html

shelf life

shelf_life.html

shell steak

shell_steak.html

shin, shins of beef

shin_shins_of_beef.html

shrink

shrink.html

side

side.html

silverskin

silverskin.html

simmer

simmer.html

sirloin (or round) tip

sirloin_or_round_tip.html

skeletal muscle

skeletal_muscle.html

skirt

skirt.html

smoke, smoked

smoke_smoked.html

soy added

soy_added.html

soy protein products

soy_protein_products.html

special-fed veal

special_fed_veal.html

spray freezing

spray_freezing.html

standards of identity

standards_of_identity.html

standing rib roast

standing_rib_roast.html

steak

steak.html

steak-ready

steak_ready.html

steak tails

steak_tails.html

steamboat round, steamship round

steamboat_round_steamship_round.html

stew

stew.html

still air freezing

still_air_freezing.html

stir-fry

stir_fry.html

strip steak

strip_steak.html

subcutaneous fat

subcutaneous_fat.html

subprimal cuts

subprimal_cuts.html

t-bone steak

t_bone_steak.html

texas ribs

texas_ribs.html

top sirloin butt (bone-in)

top_sirloin_butt_bone_in.html

total quality control (tqc)

total_quality_control_tqc.html

total quality management (tqm)

total_quality_management_tqm.html

tournedos

tournedos.html

trimmings

trimmings.html

tri-tip

tri_tip.html

tzimmes

tzimmes.html

under cover cooking

under_cover_cooking.html

urmis (uniform retail meat identity standards)

urmis_uniform_retail_meat_identity_standards.html

usda (united states department of agriculture)

usda_united_states_department_of_agriculture.html

usda quality grading

usda_quality_grading.html

usda yield grading

usda_yield_grading.html

vacuum aging

vacuum_aging.html

vacuum packaged

vacuum_packaged.html

variety meats

variety_meats.html

vein steak, veiny steak

vein_steak_veiny_steak.html

ventral to

ventral_to.html

virus

virus.html

vegetable protein product (vpp)

vegetable_protein_product_vpp.html

waffling

waffling.html

wet aging

wet_aging.html

whey

whey.html

wholesomeness

wholesomeness.html

yankee pot roast

yankee_pot_roast.html

yield grade

yield_grade.html

zip (zinc, iron, protein)

zip_zinc_iron_protein.html

 

Beef glossary index of terms

 

Alimentation and nutrition

 

 

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Beef glossary index of terms

 

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Beef glossary index of terms

 

 

 

 

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