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The trim pieces from foods that are suitable to use for other products, reducing the amount of overall waste.

Refers to the excess meat scraps that have been cut from larger pieces of meat and are too small to be sold individually.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

To peel or trim off the outer skin of a fruit or vegetable.

A tool used to trim the outer skin of an apple from the apple flesh. This device will most often remove the core while removing the skin around the apple, leaving it cored and either whole or sliced.

A tool or kitchen utensil used to cut, break or trim tougher textured food items. The skin or bones of poultry are typical examples of hard to cut parts of food being prepared.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling.

Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape.

A tuber vegetable, similar to a taro root, that has a white crispy texture. Used much in the same manner as a potato, this vegetable is not eaten raw but instead is fried, boiled and cooked to a tender consistency for use in soups, stews, casseroles, and main dishes.

The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert.

Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.

A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate.

A kitchen utensil used to cut uniform shapes for French fries from raw potatoes. There are a variety of different types of cutters available that manually control the width and depth of the cut, but typically not the length.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

A type of cutting utensil that is used to remove the main bone within a cut of meat, such as a ham or a beef roast.