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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.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A knife used to cut slices of cooked or smoked meat, poultry and fish. The blade on a Slicing knife is long (typically 8 to 12 inches in length), thin, and constructed with either a round or pointed tip.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

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.