|
Term
|
Description
|
|
Ageing
|
The storing of carcases or joints at refrigerated temperatures to improve eating quality. Also known as maturation or hanging
|
|
Atich-bone
|
Part of the pelvic structure and occasionally used to suspend the carcase (hip suspension) to allow stretching of commercially important muscles
|
|
Backfat
|
Subcutaneous layer of fat located between the muscle and the skin running along the back of the animal
|
|
Bruising
|
Discolouration and haemorrhaging of muscle due to injury resulting in a reduced value for a carcase
|
|
Chine
|
Removal of the vertebrae at the rib junction
|
|
Cod fat
|
Fat from the scrotum
|
|
Cold shortening
|
Occurs when muscles are cooled too quickly after slaughter
|
|
Connective tissue
|
Part of animal tissue responsible for muscle integrity
|
|
Eye muscle
|
Main muscle (longissimus dorsi – LD) running the length of the loin. Transverse cut of meat containing the eye often called a chop
|
|
Gristle or cartilage
|
Supporting connective tissue mainly of collagen. Cartilage present in meat is often termed gristle
|
|
Intermuscular fat
|
Fatty tissue found between muscles
|
|
Intramuscular fat
|
Fat within muscles. Also known as marbling
|
|
Lean
|
Skeletal muscle of the carcase with all visible fatty tissue removed
|
|
LMC
|
Leg of Mutton Cut. Another name for Thick Rib
|
|
Loin
|
Primal cut from carcases of which the main muscle (longissimus dorsi – LD) runs along the back of the animal between the shoulder and the chump
|
|
Primal jointing
|
The process of sectioning the carcase. The carcase is split into primal joints followed by the process of cutting into the retail joints
|
|
Seam butchery
|
Preparation of the cuts from a carcase based on cutting along the natural seams between the muscles
|
|
Tendon
|
Strong, white fibrous connective tissue connecting a muscle to a bone. Mainly made up of collagen
|
