In the Middle East kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. fumet – (French) Literally, aroma. Dorset Horn Sheep – Originating in Southern England, the Dorset Horn was imported into the U.S. in 1885. marbling – Small, visible streaks of intramuscular fat. When the meat and vegetables are done, the juices are poured off and combined with cream and the reserved hare blood and pulverized liver. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Often used to refer to doneness in pasta, the amount of firmness is usually interpreted in the United States as being firmer than in Italy. aitchbone – The portion of the pelvis that is exposed when a carcass is divided at the medial line. independent culling levels – Selection of culling based on cattle meeting speciﬁc levels of performance for each trait included in the breeders selection program. andouille sausage, Cajun – Sausage prepared from lean pork, spiced with cayenne pepper, mustard, paprika, and garlic, and smoked over hickory wood. Find more ways to say meat, along with related words, antonyms and example phrases at Thesaurus.com, the world's most trusted free thesaurus. It is raised exclusively in Hyogo Prefecture, of which Kobe is the capital. British meat, especially beef, that has been cut into very small pieces using a machine. pheasant noun. jerky – Also called jerked meat, jerky is meat (usually beef) that is cut into long, thin strips and dried, traditionally by the sun. 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. partridge noun. Also called onglet (French), lombatello (Italian), and solomillo de pulmón (Spanish). Ibérico pig – A very old strain of black-skinned pigs with very little hair. Find another word for beef. nidor – (Latin) Strong smell or fume of an animal being cooked. They must be thoroughly cleaned and trimmed before cooking. Boston butt – The dorsal portion of a pork shoulder that has been separated where the humerus and scapula bones meet. The ham may be smoked or not, cooked or not, fresh or dried, and on the bone or not. cut – The term used for a piece, segment, or section of an animal produced during butchering. frankfurter – One of the many names traditionally given to a slender, emulsified sausage. dam – The female parent of an animal. à la broche – (French) Food cooked on a spit or skewer. Find more similar words at wordhippo.com! Country-style ribs are divided into approximately equal portions by cutting through the flesh from the rib end (ventral) side to the feather bone side without severing the muscle cover (trapezius), leaving both portions attached. Americans don’t understand “yak meat”; hence, the more food-friendly name. enhanced – Term describing meat pumped with added water, flavorings, preservatives, and or salt. keech – An early 20th century term for a mass or lump of fat rolled up by the butcher. medallion – A small round or oval slice meat. Versions are available for home cooks, restaurants, and commercial meat producers. heritage breed – Breed produced from purebred and cross-bred livestock from rare species. Rough cuts – Less popular cuts e.g. Although often sold in casings, the forcemeat is removed from the casing for cooking. cube steak, minute steak – A thin slice of beef generally cut from the top (inside) or bottom (outside) round. I mean, crackle? finishing ration – Feedlot ration, usually high in energy and fed during the latter part of the feeding period. aromatics – The term for all vegetables, herbs, and spices that provide aroma and flavor in cooking.
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