Souse
Seasoned and chopped pork trimmings.

Bacon
The cured belly of a swine carcass. If meat from other portions of the carcass is used the product name must be qualified to identify the portions e.g. “Pork Shoulder Bacon.” “Certified” refers to products that have been treated for trichinae.

Carcass
All parts of any slaughtered livestock.

Broiler or Fryer
A broiler or fryer is a young chicken usually under 13 weeks of age of either sex that is tender-meated with soft pliable smooth-textured skin and flexible breastbone cartilage.

Natural
A product containing no artificial ingredient or added color that is only minimally processed a process which does not fundamentally alter the raw product may be labeled natural. The label must explain the use of the term natural such as no added colorings or artificial ingredients minimally processed.

Marinate
To steep food in a marinade.

Beef
Meat from full-grown cattle about two years old. “Baby beef” and “calf” are interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass.

Continuous Inspection
USDA’s meat and poultry inspection system is often called “continuous” because no animal destined for human food may be slaughtered or dressed unless an inspector is present to examine it before slaughter antemortem inspection and its carcass and parts after slaughter postmortem inspection.

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

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.