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Refers to wholesale beef cuts that are held at refrigerated temperatures for a specified period of time in order to optimize the tenderness and flavor of the product. |
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Refers to the process of beef changing from a dark purple (as seen in vacuum-packaged meat) to bright cherry-red color when exposed to oxygen. |
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The tissue between and within muscles that helps bind muscles together and attaches muscle to bone for support. |
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Fresh meat cuts that have been stored without vacuum packaging for various periods of time under controlled temperatures, humidity and air flow to reduce spoilage and enhance flavor, tenderness and palatability. |
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Discoloration and dehydration due to loss of moisture and oxidation (resulting from exposure to air) in freezer-stored meats. |
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USDA designation that indicates quality or yield of meat. See Quality Grading and Yield Grading. |
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Each grade of beef represents a level of quality. High quality indicates that the beef has characteristics that indicate maximum palatability for the consumer. |
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Intramuscular fat; flecks of fat within the lean. The amount of marbling relates to quality gradingÑgreater amounts of marbling result in a higher quality grade. Marbling enhances palatability by increasing juiciness and flavor. |
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Required by federal law to provide assurance of wholesomeness of meat to be sold. Meat inspection assures that meat is wholesome, has been handled in a sanitary manner and is properly labeled. Inspection of meat products is conducted by the USDA/FSIS as a public service and is paid from tax funds. |
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Cuts from the rib and loin section of the beef animal. |
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The overall taste appeal (tenderness, juiciness and flavor) of the cooked lean beef. |
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Basic major cuts that result from cutting carcasses and sides into smaller portions. The wholesale or primal cuts are chuck, rib, brisket/fore shank, short plate, short loin, sirloin, flank and round. |
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Quality grades help predict the expected palatability of beef. The grade is based primarily on two factors: the amount of marbling in the ribeye muscle and the age of the animal, but can be adjusted for other factors such as the color of the lean beef. The USDA Quality Grades are: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Each grade denotes a specific level of quality that is determined by the USDA Grading Service. |
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Beef, veal, lamb and pork. |
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The fat between the muscles. |
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Browning the surface of meat by short application of intense heat. |
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Smaller cuts derived from primal cuts. |
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Uniform Retail Meat Identity Standards. A standardized nomenclature system that provides a uniform method for labeling meat throughout the U.S. The URMIS program, developed in the early 1970s, was updated in 1995. |
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United States Department of Agriculture. Administers programs and services concerned with farmers and consumers. These include grading and inspection of meat and other products, and conducting research programs in animal and plant production and human nutrition. |
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Aging in vacuum packaging. Also referred to as "wet aging." |
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Refers to the process of encasing meat cuts in bags or pouches fabricated from laminated plastic, evacuating air from the bags and sealing them for extended refrigerated storage. |
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See Vacuum Aging. |
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A system of grading that estimates the percentage of boneless and closely trimmed cuts that can be obtained from the round, loin, rib and chuck/shoulder. Yield grades are Y.G.1 (leanest) through Y.G.5 (fattest). |
