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Glossary of Terms

Animal-welfare assurance

Artisan butchery

Audited supply chain

Bulk wholesale pack

British farm assurance (BFA)

Branded cut

Carbon footprint minimisation

Cold chain integrity

Custom portioning

Dry-aged beef

Domestic consumption cut

Disease-control traceability

Ethical sourcing

Ex-farm weight

Extended shelf-life packaging

Food-safety accreditation

Frozen reserve stock

Game seasonality

Grain-fed beef

Guaranteed specification

Halal certified meat

Hand-cut portion

Higher yield carcass

Ingredient grade meat

Independent lab testing

Integrated logistics

Joint audit programme

Just-in-time delivery

Juicy portion specification

Kitchen yield calculation

Key cut listing

Kilo box pack

Line-haul transport

Localised sourcing

Lean-to-fat ratio

Meat-maturity grading

Micro-supplier partnership

Modern facility certification

Nutrition profile labelling

Non-GMO feed finishing

Net usable weight

Open price list

Origin traceability

Over-order buffer stock

Premium steak range

Poultry-lean cut

Processed meat alternative

Quality-control checklist

Quarantine hold procedure

Quarter-carcass supply

Retail-service model

Refrigerated delivery fleet

Risk-based sampling

SKU (stock-keeping unit) management

Supply-chain certification

Short-dated turnover

Trace-back audit

Tenderising process

Treat season range

Under-utilised muscle utilisation

Urban distribution hub

Usage analysis

Vacuum-pack technology

Value category cuts

Vegetation feed finish

Warehouse management system (WMS)

Wholesale meat catalogue

Wet ageing

X-factor service delivery

Xerographic labelling

X-site client stock holding

Yield optimisation

Year-round supply assurance

Yard to table traceability

Zero-defect dispatch

Zone-controlled storage

Z-shape logistic flow

Alpine-Cut Winter Joint

Butcher’s Holiday Cycle

Cold-Chain Frost Check

December Provenance Stamp

Evergreen Menu Cut

Festive Carvery Trim

Glaze-Ready Winter Ham

Hospitality Peak Demand Model

Ice-Safe Storage Zone

Joint-Master Winter Score

Knife-Edge Fat Render

Low-Temp Maturation Cycle

Midwinter Menu Anchor

Nordic-Style Curing Blend

Overnight Cold-Room Rest

Pre-Freeze Transport Audit

Quick-Thaw Service Prep

Roast-House Yield Check

Seasonal Game Selection

Trimming-for-Turkey Rule

Under-Counter Chill Guard

Velvet-Rind Winter Rib

Winter-Stock Holding Plan

Xmas-Order Cut-Off Protocol

Year-End Provenance Report

Zero-Spoilage Transit Step