4list the species names for various meat used in

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4.List the species names for various meat used in foodservice. -Bovine, Porcine, Ovine, Poultry and “Game”. 5.What are the differences between primal cuts, subprimal/HRI cuts and portion cuts when considering meat purchases? -Storage capacity, skill of staff in butchery, budget, the volume of meat required and the availability of equipment. 6.What are the various levels of meat inspection and when are they performed?
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-Antemortem-USDA inspection at the slaughterhouse before butchery Postmortem-USDA inspection after butchering State level-Must meet or exceed USDA guidelines 7. What is the importance of quality and yield grading? -Quality grading is important in deciding which cuts to purchase for service in a restaurant. Yield grading is important in deciding economic concerns when purchasing meats as a wholesaler. 8. How is quality grading different from yield grading? -Quality grading is a value of the carcass shape, ratio of fat to lean, ratio of meat to bone, color and marbling of lean flesh. Yield grading is a ratio of salable meat in relation to the total weight of the carcass. 9. What are some quality features for meats in general? -Cut surfaces should appear moist but not shiny. The meat should have good color and smell appealing.
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