Search

A grilling utensil that is used to securely grasp meat on a hot grill and move it or turn it over. A typical meat or barbecue hook will be approximately 18 inches in length providing sufficient reach for working with the meat while keeping the hand away from the heat.

A French term referring to meat juice that has been lightly thickened with a either arrowroot or cornstarch.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

A cooked specialty meat product that is similar to headcheese. It differs in that it has a sweet-sour flavor, which comes from the addition of vinegar pickling liquid, and sometimes dill pickles, sweet red peppers and bay leaves.

A type of food consisting of small chunks of meat, poultry, or fish combined with vegetables which are placed onto skewers or grilling baskets and then grilled or broiled.

Any cut of meat taken from the foreleg of beef, lamb, pork, buffalo, or veal. Shank cuts include the pork ham hocks, which are sometimes referred to as the hock end or the ankle region on an animal.

A German luncheon meat, which is made in a bologna-like manner and consists of beef and pork and large chunks of lean ham.

Thinly sliced meat that has been flattened by pounding and is generally cooked by sautéing or frying.

sate, sateh,

A cut of meat consisting of the entire loin from both sides of the backbone. This expensive cut is very tender and makes an impressive presentation for a special occasion.

A highly spiced, spreadable meat paste traditionally made of pork, goose or duck, but also fish and rabbit.

An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

Large steaks that are flexible so they can be rolled and tied to be used as an oven roast. Often, a stuffing is placed over the steak before it is rolled to enhance the flavor of both the steak and the stuffing.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

A kitchen utensil designed to create meat patties that are consistent in shape, size and weight. A typical burger press is made from plastic or stainless steel and consists of a round container with a circular cover or "press" that can be forced downward against the ground meat to form it into a patty shape.

A delicately flavored dry cured ham, originating in Italy and made from the meat of the hindquarters of the hog.