leg steak lamb - Glossary Search
Top 9 glossary terms found
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A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.
A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.
A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks.
Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.
Most notably known as "Malbec". Pronouced Mahl-beck. A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.
Most notably known as "Malbec". A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.
A grape varietal most notably known as Malbec, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.
A grape varietal (unrelated to Auxerrois Blanc), used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.
Pronouced Mahl-beck. A grape varietal, used in the production of red wines, originating in the Bordeaux, Loire, and Cahors regions of France.
Top 9 glossary terms found
Displaying 1-9