another word for beef meat

another word for beef meat

moist-heat cooking – Cooking a covered pot in the oven, on the range, or in a slow-cooker so that the heat transfer mechanism is liquid. Similar in concept to a T-bone or porterhouse steak, a club steak contains mostly logissimus dorsi muscle, the same as the principal muscle of the rib-eye steak, and sometimes a little of the psoas major muscle from the tip of the tenderloin. Frame scores are frequently reported as supplementary information to weight and other performance data. (2) Amount of gain made per unit of feed. Most mammals also possess sweat glands and specialized teeth. back strap – Part of the ligamentum nuchae that lies on the dorsal surface of the spine and literally holds the animals head up. gene – Segment of DNA in the chromosome that codes for a trait and determines how a trait will develop. Some recipes add rice to the forcemeat. grilling – A method of dry cooking that includes searing and cooking on a grill over a radiant heat source, usually wood coals or a gas fire. Also called “seam fat.”, intramuscular fat – Fat within the muscle. The denatured collagen is thought to melt into the meat, moistening it and allowing it to become tender. chicken-fried steak, country-fried steak – A mechanically tenderized round steak cooked in a manner similar to fired chicken, hence the name. A full set contains 13 rib pieces along with the intercostal muscles. pepper steak – A steak covered with crushed peppercorns, pan-broiled, and served with brandy-butter sauce. kalbi, galbi (갈비) – (Korean) marinated and grilled pork or beef short ribs. ground beef – Beef that has been ground or finely chopped. founder – Nutritional ailment resulting from overeating. feedlot – Enterprise in which cattle are fed grain and other concentrates for usually 90 to120 days. Ewes are prolific, heavy milkers. This disease is of particular concern in that it can lead to loss of export markets. kielbasa , kołbasa, kobasa, kovbasa, kobasi, kubasa – A smoked sausage of many varieties originating in Eastern Europe. The blades are arranged offset so small bundles of muscle fiber are cut into short sections while leaving the entire muscle still intact. bovine spongiform encephalopathy (BSE) – A fatal brain disorder that occurs in cattle. pâté – (French) A mixture of usually ground or pureed meat and fat cooked in a terrine. cowboy steak – A thick, chined, bone-in, beef rib steak cut parallel to the bone. keslop – The stomach of a calf prepared for rennet. intersemating – Mating of animals within a defined population. linguiça – (Portuguese) A form of smoke-cured pork sausage seasoned with garlic and paprika. The endocrine glands include the thyroid, parathyroids, anterior and posterior pituitary, pancreas, adrenals, pineal, and gonads. Wet aging increases the tenderness of the meat, and moisture (weight) loss is minimized. Grass-fed without hormones or antibiotics, yak is also low in palmitic acid, which effects bad cholesterol production. German hard salami – A fine-textured blend of pork and beef, accented with garlic and smoky flavor. aging – The process of holding raw meat for a period of time before processing for the purpose of tenderizing and condensing flavor. baby lamb – Milk-fed lamb slaughtered when it is between six and eight weeks old, not generally commercially available. Ingredients are cut bite-size and cooked in broth in the kitchen or at the table. It is rendered to make lard; added when making sausages and terrines for added texture, flavor, and moisture; and cured as a stand-alone charcuterie item. dam – The female parent of an animal. muscle – A soft tissue of animals. heiferette – Heifer that has calved once and is then fed for slaughter. Chicago-style steak – A preparation of steak, cooked to the desired level and then heavily charred. jambon – (French) ham. boned, rolled & tied (BRT) – A term referring to roast cuts that are completely boned, internal fat removed, excessive outer fat trimmed off, and tied into a cylindrical shape. generation interval – Average age of the parents when the offspring destined to replace them are born. This latter process is one of the main energy requirements of animals and is essential for locomotion and respiration. double chop – A lamb chop produced by cutting transversely across the vertebral column forming left and right sides. porterhouse steak – A steak cut from the lumbar region of the spine containing portions of both the loin and the tenderloin. In American cooking, it is a method of stewing whereas in French cooking it is a method of braising. New York strip – A steak cut from the muscles lying dorsal to the lumbar spine. Also called loin ribs. Beef: an expression of dissatisfaction, pain, or resentment. grazier – A person who manages grazing livestock. chuck – In North American meat cutting, a beef primal obtained by cutting between the 5th and 6th ribs, perpendicular to the vertebral column. See also T-bone steak. Slab Of Meat synonyms. omnivorous – Feeding on both animal and vegetable substances. fell – The fell is the paper-thin covering of outer fat on a roast. This specialized stomach is constructed of thick, muscular walls and is used for grinding up food, often with the aid of pebbles ingested by the bird. double-cut chops – Rib chops, usually of lamb, that include two ribs instead of one (single-cut chops). London broil – A poorly defined North-American beef cut fabricated from either the flank or a thick cut from sirloin tip, bottom round, or top round. In the kitchen, gelatin is a common by-product from the production of charcuterie and stocks. deckle – The muscles located laterally in a primal rib cut. Kobe beef – Beef harvested from an ancient stock of cattle called “kuroge wagyu” (black haired Japanese cattle). Frame size and thickness are the two criteria used to determine feeder grade. Also called “hybrid vigor.”. mechanically separated meat – A paste-like meat product produced by forcing bones with attached edible meat under high pressure through a sieve or similar device to separate the bone from the edible meat tissue.

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