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A term referring to a small, flat, round or oval shaped portion of meat, generally a tender piece, or other food that is small and round.

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.

Cuts of meat that are cut to an individual serving size from a primal or sub-primal cut. Examples of portion cuts are steaks, chops, fillets and medallions.

1. A very small, round tender piece of meat that is generally an inch or so in diameter. This term is most often used in reference to lamb meat and may also be called a medallion of lamb or a noisette.

1. A French word meaning hazelnut. 2. A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb.

The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal.

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.