South Dakota Steak Restaurants.com : Terms And Definitions

South Dakota Steak Restaurant Terms And Definitions

Brine Curing
Brine curing or wet curing is the most popular way of producing hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Brining ingredients can be salt sugar sodium nitrite sodium nitrate sodium erythorbate sodium phosphate potassium chloride water and flavorings. Smoke flavoring liquid smoke may also be injected with brine solution. Cooking may occur during this process.

Souse
Seasoned and chopped pork trimmings.

Meat Byproduct
Any part capable of use as human food other than meat which has been derived from one or more cattle sheep swine or goats. This term as applied to products of equines shall have a meaning comparable to that provided in this paragraph with respect to cattle sheep swine and goats.

Hydrolyzed Source Protein
Flavor enhancers that can be used in meat and poultry products. They are made from protein obtained from a plant source such as soy or wheat or from an animal source such as milk. The source used must be identified on the label.

Antemortem Inspection
As used in the meat and poultry inspection program the term refers to the examination that USDA meat and poultry inspectors are required to conduct of all live animals prior to slaughter.

Hamburger
“Hamburger” shall consist of chopped fresh and/or frozen beef with or without the addition of beef fat as such and/or seasoning shall not contain more than 30 percent fat and shall not contain added water phosphates binders or extenders.

Capacolla
Boneless pork shoulder butts which are dry cured not necessarily cooked.

Carcass
All parts of any slaughtered livestock.

Baste
To moisten meat or other food while cooking. Melted butter or other fat meat drippings or liquid such as stock is spooned or brushed on food as it cooks to moisten it.

Grade Grading
The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture. Inspection for wholesomeness is mandatory and is paid for out of tax dollars. Grading for quality is voluntary and the service is requested and paid for by meat and poultry producers/processors.

Modified Food Starch
- Starch that has been chemically altered to improve its thickening properties. Before the starch is modified it is separated from the protein through isolation techniques therefore the source of the starch used is not required on the label.

Souse
- Seasoned and chopped pork trimmings.

Smoke Flavoring
- After curing some hams are smoked. Smoke flavoring or smoked is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smoldering fires. This gives added flavor and color to meat and slows the development of rancidity.

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Did You Know?

The Type Of Food Service In Restaurants
This industry comprises establishments primarily engaged in providing food services to patrons who order and are served while seated and pay after eating. These establishments may provide this type of food services to patrons in combination with selling alcoholic beverages providing carry out services or presenting live nontheatrical entertainment.