A partridge, ready for roasting , weight about.

A ________ is a young pigeon with tender flesh.

Which of the following types of meat is not yield graded?

The thick boneless breast of a moulard duck is called _________.

Cellular respiration can utilize ____________.

       Portion control cuts of meat require the __________ amount of work from the cook and are the __________ expensive per pound of all categories of cuts.

The term green meat refers to meat that is

ATP synthase  ________.

The most popular grade of fresh beef sold in restaurants and in retail outlets is

MATCHING: Some answer choices are used twice.  All choices are used at least once. Cell Respiration for test(2).png