Aged beef: Beef that has been stored to enhance flavor and tenderness. Boxed meat: Meat packaged in boxes for transportation and storage. Butterflied: Technique of cutting meat to flatten for quicke

1. Aged Beef: Beef that gets stored under tightly controlled conditions for several days to weeks to enhance flavor and tenderness. 2. Boxed Meat: Pre-packaged meat cuts. 3. Butterflied: Meat cut almost in half and spread flat to resemble a butterfly. 4. Crown Roast: Special roast made from two rib sections tied together. 5. Dry Aging: Process wherein meat is aged to improve flavor and tenderness. 6. Dry Cured: Meat preserved by drying, usually with salt. 7. Fabrication of Meat: Process of cutting meat into retail cuts. 8. Forequarter: Front part of animal. 9. Foresaddle: Front part of an animal's back. 10. Frenched: Process of removing meat and fat from the bone end of a ribeye. 11. Game: Wild animals or birds hunted for food. 12. Grain of Meat: Direction of muscle fibers in meat. 13. Hare: Large rabbit-like animal usually harvested for meat. 14. Haunch: Rear end of an animal. 15. Hindquarter: Rear part of animal. 16. Hindsaddle: Back half of the carcass. 17. Lamb: Meat from a young sheep. 18. Marbling: Intramuscular fat in meat cuts. 19. Mutton: Meat from an older sheep. 20. Offal: Edible internal organs of animal. 21. Primal Cuts: Large distinct pieces of meat initially separated from carcass. 22. Quarters of Meat: Division of carcass into four main parts. 23. Retail Cuts: Small, ready-for-sale meat cuts. 24. Saddle: Back section from shoulder to tail. 25. Seams in Meat: Space between muscles in a cut of meat. 26. Sides of Meat: Half a carcass split longitudinally. 27. Silverskin: Thin membrane covering muscles. 28. Subprimal Cuts: Portions of primal cuts. 29. Variety Meat: Edible organs and offal. 30. Veal: Meat from a young calf. 31. Venison: Meat from a deer. 32. Wet Aging: Meat enhancement process where it is aged in its own juices. I hope this helps!