flesh of mature cattle

a culinary technique for preparing large cuts of meat in which long strips of fat are woven through the meat

a technique for cooking meats where the meat is wrapped in a layer of fat before roasting it

any meat which has been modified in order to either improve its taste, texture, or to extend its shelf life

a protein that forms the silverskin and ligaments in a cut of meat. It is what we would consider the “gristle” part on a steak or other cut of meat.

is soluble in water and when it is cooked slowly with moist heat, it becomes gelatin.

meat that has been preserved through ageing, drying, canning, salting, brining or smoking

the meat of the domestic mature goat

meat from young goats

the type of fiber characterized in least exercised parts of an animal

meat from young cattle slaughtered between 3 and 14 weeks, delicate in flavor, pale grayish white in color, firm and fine-grained, with velvety texture.