Principles Of Meat Cookery

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Vacuum packaged

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Food preservation method where all air has been removed through a “vacuum process” and sealed

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Cutting against the grain

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Slicing against the direction in which the muscle fibers travels

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Barding

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Covering the surface of meat or poultry with pork fat (back fat)

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Sub-primal

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Smaller cuts of meat

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Shrinkage

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Meats shrinks during cooking. Evaporation of liquid and/or melting of fat

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Primal

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Large cuts of the carcass

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Flare ups

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Fat dripping that fall onto open fire

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Cutlet

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Thick cut boneless slice

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Wet age

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Aging meat in proportioned/precut meats that are packaged in a vacuum-sealed bag

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Paillard

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Scallop of meat, usually chicken or veal, that is pounded until thin

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Resting

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Letting meat sit and absorb its own moisture before cutting

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Larding

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Inserting strips of pork fat into meat with a needle

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Scallop

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Thin, boneless cuts

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Marbling

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White streaks of fat, which adds flavor and tenderness. This determines the meat quality

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Fabricated cuts

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Individual cuts from sub primal pieces

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Trussing

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Trying larger roasts with butchers twine to hold shape for even cooking

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Medallion

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Small, round, thick cut of meat

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Fork tender

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Shows little resistance when pierced with a fork. Should not fall apart.

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Chop

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Cut of meat with bone attached

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Portion control

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Small individual cuts that is ready to cook and serve

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Baste

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Adding fat or using its fat and/or juices, to a pan and spooning over the surface of the meat

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Carry-over cooking

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When meat has been removed from heat and residual heat is remaining

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Yield

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Measurement of usable meat. The cut-ability from the carcasses

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Dry age

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Storing meats in a controlled temperature environment -humidity and air flow throughout the room

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Pickling

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Food that has been preserved in brine or vinegar

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Brine

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Mixture of salt, water, and seasonings used to preserve food

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Frenching

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Method of trimming racks where all meat and connective tissue are removed from rib bone

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Chateaubriand

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Thickest part of the tenderloin; serves 2

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Mutton

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2 years of age, or adult sheep

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Nitrate

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Salts that are used in curing and preserving meat and fish

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Niche pork

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Sustainable practices on free-roaming farms with vegetarian diets

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Wagyu

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Japanese cattle; prized for its marbling

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Porterhouse

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Bone-in part cut with both strip loin and tenderloin

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T-bone

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Bone-in part part of cut with both strip loin and small tenderloin

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Tournedos tips

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Round, medallion cuts of tenderloin

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Caul fat

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Stomach lining of an animal. Used for barding

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Roulade

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Filling then rolled meat

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Suckling pig

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Young pig that is used for roasting or bbqing

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Tartare

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Raw ground meat, or minced served with mustard and raw egg

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Carpaccio

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Paper-thin slices of raw beef

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Spring lamb

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Young lamb born in early spring and slaughtered at 3-5 months old