Meat and Meat Processing Terms

Carcass

Inspection Number
Certified Pork HRI
Enzyme Kosher
Establishment Number Marbling
Fabricated Cuts Marinade
Forequarter Marinate
Protein Nitrates & Nitrites
Pullman Style Foresaddle
Quality Freezer Burn
Quality Grade Fresh
Side Fresh Frozen
Grades of Beef Primal Cuts of Pork
Ham Papain
Ham Cooked Before Eating Portion Control Cut
Ham Country Style Primal Cuts of Beef
Ham Fresh Subprimal Cuts
Ham Fully Cooked Turkey Ham
Ham Imitation Variety Meats
Hindquarters Veal
Hindsaddle Wholesomeness
Hotel Rack Yield Grade