Search

An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

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 cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

The term used to describe animal testicles, which are commonly processed and saved to be used as a food item.

A white and silvery colored connective tissue attached to various pieces of meat. Generally, the silverskin will be noticeable on ribs and tenderloins of beef, lamb and pork so it is a common practice to remove this part from the meat since it does not add any benefit to the cooking or eating of the meat.

Refers to the back section of the pelvic bone on an animal with the other end being the hip bone. It is often removed from beef, pork, and lamb before the surrounding meat is cooked, in order for the meat to cook more evenly.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

A small leafed herb that is very popular in French cooking. It has a strong, somewhat minty flavor and is available in fresh or dried form.

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.

A Greek food that is often referred to as a "meat pie" or a meat-filled sandwich. Made with a filo dough wrapping, the Kreatopita is formed into a triangular or square-shaped pastry filled with lamb or any type of meat and vegetables such as onions or mushrooms topped with cheese.

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

sate, sateh,

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

The process of cutting or pulling apart cust of meat that are joined at a common point or a joint. Poultry is one of the most common foods that are separated at joints prior to and after cooking the meat.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

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.