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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.

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.

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

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

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.

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

A cut of meat from the lower end of the legs. This is a lean, tough, but very flavorful and economical cut of lamb, which becomes tender and succulent when properly prepared, using moist heat and long, slow cooking.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

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.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.

A decorative cut made, in bread dough, using a scissor. The cut also allows the bread to rise and expand while baking, preventing tears and cracks along the sides or bottom of the bread.

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg. Ham Hocks are available fresh, smoked or cured.

A type of rolling pin that has closely spaced grooves running the entire length of the pin as well as around the shaft at right angles to the length of the pin.

A type of rolling pin used for the preparation of dough when making lefse, flat breads, pizza, and other dough-based foods.

Grain, such as oats, wheat or corn that has been processed by slicing or cracking the whole kernel into very coarse, coarse, medium or fine bits to enable the grain to cook faster....

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.