Cuts of meat that are sold in a retail market

A condition caused when muscles are exposed to cold temperatures (15 - 20C below normal) while the muscle is in the pre-rigor state, causing the muscle to shorten and toughen the meat.

Refers to the thickness of subcutaneous fat.

Milk without any water removed.

A feather not fully developed that is either protruding or non-protruding, that is not removed will result in a lower quality grade.

The soft wavy or curly hypertrophied undercoat made up of fibers of keratin molecules within a matrix and covered with minute scales.

Milk containing 2% milkfat by volume.

A curing brine containing 8 pounds of salt, 3 pounds of sugar and 3 ounces of nitrite.

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The broad, dark band that is doubly refractive or anistropic in polarized light in the sarcomere. Contains the myosin filaments.