00:01
Okay, so i see that you need help with these terms.
00:03
So for number one, i would agree that it is gender cuts.
00:09
And gender cuts are, these cuts contain lean meat with no fat.
00:15
They're typically used in dishes that require lean meat.
00:20
Number two is quality, i would agree.
00:24
And this term refers to tenderness, juiciness, and palatability of the meat.
00:29
High quality meat is tender, juicy, and flavorful.
00:33
Number three, we have pressed poultry.
00:38
So i would agree with that one, number three.
00:42
Number four, i agree with live poultry.
00:47
So you have that one right.
00:49
And number five, i would say that is pullet.
00:55
So that one is also correct number six so number six i have whole carcass and this term refers to the entire body of the animal it is typically cut into large pieces and then reduced to retail cuts number seven i would agree is finish number eight is wait a minute...