The definition of mutton varies from country to country. The term may now refer to any steak cut from the beef tenderloin and may include the psoas major, psoas minor, sartorius muscles as well as connecting tissue and fat. Inbreeding increases the proportion of homozygous gene pairs and decreases the proportion of heterozygous gene pairs. filet mignon – Traditionally, a thick (2-1/2 in) steak sliced from the mid-region of the bovine psoas major muscle and devoid of any connective tissue or fat. al dente – (Italian) Firm to the bite. actin – The major component of thin muscle filaments. beef bacon – A product made from the steer’s belly meat, close to the flank area. The meat is coated with seasoned flour, shallow-fried, and often served with a milk gravy. The ingredients can vary, depending on the cook, and often are a combination of chilies, thyme, cinnamon, ginger, allspice, cloves, garlic and onions. hormones – A chemical released by a cell or a gland in one part of the body that sends out messages that affect cells in other parts of the organism. fat thickness – Subcutaneous fat thickness is a predictor of wholesale bovine cut yield, and represents what is to be trimmed from the carcass. Hazard Analysis Critical Control Point (HACCP) – A process used to identify those steps in production where mistakes may critically damage the final performance of the product and to establish a system of monitoring and intervention to avoid these mistakes. German hard salami – A fine-textured blend of pork and beef, accented with garlic and smoky flavor. bacon pigs, lard pigs – An archaic classification of pigs when pigs were important producers of lubricants and cooking fat. In Catalan cooking, an aioli may be prepared just from garlic and olive oil pounded together in a mortar. A shorthand reference to a fumet de poisson, or a fish stock. The large deckle muscle is the latissimus dorsi muscle, and the small deckle is the trapezius muscle. bottom-round roast – A boneless beef roast, ranging in size from 2 to 3 pounds, prepared from the bottom, or outside, round, a large group of muscles on the lateral portion of the upper hind leg. gene – Segment of DNA in the chromosome that codes for a trait and determines how a trait will develop. butterfly – A term referring to a single muscle, or group of muscles, that has(ve) been cut in one or more places to leave a hinge so the cut can be opened like butterfly wings. nephric – Of, like, or pertaining to kidney. pot pie – A savory pie with a top crust and sometimes a bottom crust baked in a pie tin or deep dish. The marrow may be cooked in the bone or extracted and cooked separately. shank, navel, flank, brisket. A full set contains 13 rib pieces along with the intercostal muscles. Inbreeding increases prepotency and facilitates expression of undesirable recessive genes. If the original bacon was smoked, the fat rendered from it may be used to impart a smoky flavor to items cooked in it. Ardennes ham – An air-dried ham, similar to prosciutto, produced in the Ardennes region of Belgium. top blade steak, depending upon which part of the chuck it is cut from. It is raised exclusively in Hyogo Prefecture, of which Kobe is the capital. baron – A very large roasting cut, usually of beef, designed to serve a large number of people. See also “country ham.”. Find more ways to say meat, along with related words, antonyms and example phrases at Thesaurus.com, the world's most trusted free thesaurus. See “Jerky.”. Also referred to as “doe.”. Duroc pig, Duroc pork – A heritage pig, the Duroc is a large red hog with loppy (drooping) ears. crown roast, interlaced roast – A roast made from two rib racks harvested from the 5th through 12th ribs, generally from lamb or pork. Finished hams typically possess a full-bodied flavor and soft texture. oyster – The small mass of muscle contained in the dorsal concavity of the pelvic bone on each side of a fowl. gelatin – A translucent, colorless, brittle, flavorless, irreversibly hydrolyzed form of collagen. The diner orders it by asking for the style followed by the level of doneness, e.g. gonad – Organ that produces spermatozoa in the male, the testicle, and the egg cells in the female, the ovary. chuck steak – Any steak cut from the beef chuck. Points, Flats, and Packers: What's the Difference Between Brisket and Texas Brisket? It is used for tougher meat cuts. nuggets – A small, batter-fried piece of chicken or fish. debeak – To remove a portion of a bird’s top beak to prevent cannibalism or self-pecking. brawn – Pork meat fragments, usually from the head, set in thick gelatin, derived from the same pieces, so they can be thinly sliced. It is sometimes called “back bacon.”. carpetbag steak – Not a cut of meat but a preparation dating back to the 19th century in which a pocket is cut in a steak and filled with raw oysters. Country ham is uncooked. The biceps femoris is removed from the sirloin by cutting through the natural seams and made into specified portion sizes or thickness by slicing the pieces at a right angle to the grain. The calf has usually died or been weaned at an early age. bison – A bovine native to North America. pâté – (French) A mixture of usually ground or pureed meat and fat cooked in a terrine. It is usually removed for small cuts, like chops, but kept in place for roasts and legs because it helps retain the shape and juiciness when cooking. baby back ribs, back ribs – The portion of the rib-cage structure that lies directly ventral to the loin on either lateral side of the spine. If being cooked before serving, the ham requires desalting in multiple changes of water. oligopsony – A commodity market where there is a small number of buyers that gives the buyers a strong advantage over the sellers. panaculty – A dish originating from the northeastern England. In its various forms, the meat filling may either be emulsified, finely ground, or coarsely ground. finish – (1) Degree of fatness of an animal. jambalaya – One of Creole cookery’s hallmark dishes Jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers, and almost any kind of meat, poultry, or shellfish.

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