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A method of placing fat, such as bacon or fatback, around lean meats or fowl that are to be roasted so they will absorb additional moisture and fat to keep them from drying out.

A thick string used for tying and trussing meat. It is also used to tie other foods. It is used on roasts, medallions, and tenderloins to help hold their shape and provide for more even cooking.

A small stocky game bird, similar to a quail or grouse that originated from the pheasant family. The meat is more moist than that of a grouse, but similar in appearance.

A popular game bird in North America, Asia and Europe that is prized for its flavorful white meat. The male, called a cock, has brilliantly colored plumage and generally weighs in a range of 3 to 4 pounds when ready to prepare.

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 small plump game bird, weighing 1 to 2 pounds that originated from the pheasant family and is often sought for its delicately flavored white (U.S.) or dark (Europe) meat.

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.