(5) Fowl, poultry—chicken, turkey, duck, goose.
(6) Game, wild animals—deer, wild duck, partridge, etc.
2. Parts of meat:
(1) Fat.—(a) Inside fat, around the internal organs, usually called kidney fat, or suet.
(b) Outside fat, next the skin, called caul fat.
(2) Bone, (3) muscle, or lean meat.
3. Composition of fat:
(1) Connective tissue, (2) true fat, (3) water.
Fat should be the first part studied, because it is the simplest tissue and the parts are most plainly seen. Pick the specimen apart, and the tissue that holds it together is found. Its name is easily developed from its use.