California Steak House Terms & Definitions

Carcass All parts of any slaughtered livestock. 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. Cross-contamination The transfer of harmful substances or disease-causing microorganisms to food by hands food-contact surfaces sponges cloth towels and utensils that touch raw food are not cleaned and then touch ready-to-eat foods. Cross contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods. For further consumer safety information on cross-contamination visit Capacolla Boneless pork shoulder butts which are dry cured not necessarily cooked. 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. Corned Beef Corning is a form of curing one of the several less-tender cuts of beef like the brisket rump or round. It has nothing to do with corn. The name comes from Anglo-Saxon times before refrigeration. In those days the meat was dry-cured in coarse “corns” of salt. Hazard A biological physical or chemical property that may cause a food to be unsafe for human consumption. Brine To treat with or steep in brine. Noun A strong solution of water and salt and a sweetener such as sugar molasses honey or corn syrup may be added to the solution for flavor and to improve browning. Meat The flesh of animals used as food including the dressed flesh of cattle swine sheep or goats and other edible animals except fish poultry and wild game animals. Kosher Kosher may be used only on the labels of meat and poultry products prepared under Rabbinical supervision.