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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.
veal
flesh of mature cattle
beef
the meat of the domestic mature goat
chevon
meat from young goats
kid or cabrito
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.
elastin
is soluble in water and when it is cooked slowly with moist heat, it becomes gelatin.
collagen
a technique for cooking meats where the meat is wrapped in a layer of fat before roasting it
barding
a culinary technique for preparing large cuts of meat in which long strips of fat are woven through the meat
larding
the type of fiber characterized in least exercised parts of an animal
fine muscle fiber
meat that has been preserved through ageing, drying, canning, salting, brining or smoking
cured meat
any meat which has been modified in order to either improve its taste, texture, or to extend its shelf life
processed meat
