Muscle cells contain protein filaments that slide past one another, producing a contraction that changes both the length and the shape of the cell. beef jerky – Jerky made from beef. Today, the term refers to highly reduced meat stock that is high in gelatin and solid at room temperature. beef bacon – A product made from the steer’s belly meat, close to the flank area. fresh ham – Meat from the hind leg of a pig that is neither cured or smoked. industrial livestock pigs – Pigs raised on large-scale, industrial farms. Another word for meat. fines herbes – (French) A mixture of herbs added at the end of cooking so they don’t lose their flavor. 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. maw – The mouth, throat, or gullet of a voracious animal. It is sometimes sold as a “top blade” roast. It is an all-embracing term for several techniques: (1) manipulations at a cellular level (cloning); (2) manipulation of the DNA itself (gene manipulation); and (3) changing the DNA sequence through the selection and mating of cattle. eye of round roast – A roast made from the bovine semitendinosus muscle, common called the eye of round. pheasant noun. IGP-certified hams are marked with a yellow-numbered lead seal as a guarantee of quality and origin. myoglobin – An iron- and oxygen-binding protein found in the muscle tissue of vertebrates in general and in almost all mammals. Also called a Cornish pasty. dehorn – To remove the horns of an animal. In Provence, where the term originates, it can also refer to a complete dish of boiled vegetables, seafood, and eggs served with an aïoli sauce. If the original bacon was smoked, the fat rendered from it may be used to impart a smoky flavor to items cooked in it. The piece includes a short piece of bone ventral to the eye with all the meat and tissue removed. the meat from a pheasant. A Puerto Rican salt and spice mixture rubbed on meats or seafood before cooking. (IMPS 118) Commonly, this cut is sold as either the boneless flat cut, pectoral muscle, (IMPS 120A) or the boneless point cut, supraspinatus muscle, (IMPS 120B) Either cut should be termed of essentially all fat and no part may be less that 1/2 inch (13 mm) thick at any point. Mexican varieties are fresh and require cooking before eating. Invite a friend to chime in on this discussion. Slab Of Meat synonyms. Find more similar words at! nephric – Of, like, or pertaining to kidney. Americans don’t understand “yak meat”; hence, the more food-friendly name. Literally to mate among themselves. feeder grades – Grouping of feeder cattle to predict the slaughter weight endpoint of a desirable fat-to-lean composition. The large deckle muscle is the latissimus dorsi muscle, and the small deckle is the trapezius muscle. IBP – One of the three largest beef-packing companies. adenosine triphosphate (ATP) – A coenzyme required for the shortening of the actomyosin myofibrils required for muscle contraction. deep-fry – To cook food in hot fat in a level deep enough to completely cover the item being cooked. It is a form of canned corned-beef hash, but started out as any left over meat from Sunday dinner that was served the next day. the meat … genetic correlations – Correlations between two traits that arise because some of the same genes affect both traits. The brisket and foreshank are removed by a straight cut at an approximate right angle to the rib end. jambalaya – One of Creole cookery’s hallmark dishes Jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers, and almost any kind of meat, poultry, or shellfish. They can be used to project mature size, provide an indication of composition, and characterize performance potential and nutritional requirements of an animal. The entire top blade usually yields four steaks between eight and 12 ounces each. See pancetta. lagniappe – Used primarily in southern Louisiana and southeast Texas, the word refers to an “unexpected something extra.” It could be an additional doughnut, as in “baker’s dozen,” a free “one for the road” drink, and an unanticipated tip for someone who provides a special service or possibly a complimentary dessert for a regular customer. This disease is of particular concern in that it can lead to loss of export markets. There is also a 19th-century French steak dish by the same name that uses the same cut. all natural – A USDA-regulated term that means that the meat has been “minimally processed with no artificial ingredients.” It may still contain antibiotics and growth hormones. Commonly called “mad cow disease.”. (2) Completion of the last feeding phase of slaughter cattle. A full set contains 13 rib pieces along with the intercostal muscles. foie gras – The fattened liver of a duck or goose. The racks are fully chined, the individual racks are curved so the rib bones stand as a vertical half cylinder, and the two racks fastened together end-to-end to complete the cylinder, or “crown.”. Duck is generally higher in fat than other domestic poultry. In the U.S. military in the first half of the 20th century, chipped beef replaced salted meat as a common source of meat protein. brisket –  Technically, the cut includes the anterior end of the sternum bones, the deep pectoral muscle, and the supraspinatusmuscle. Pork necks and loins are the most often used although ribs, shoulders and bellies can also be used. aromatics – The term for all vegetables, herbs, and spices that provide aroma and flavor in cooking. Yaks need far less food than either bison or beef. 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. andouille sausage, French – Sausage prepared from cleaned and julienned pig intestines, seasoned with salt and pepper, stuffed into another intestine, and cooked by smoking and or simmering. ham hock – The ham hock is either the distal portion of the shank or the whole shank, depending on the butcher. They are often shaped into meatballs which are prepared with a mixture of ground meat, rice, leeks and some other ingredients. In American cooking, it is a method of stewing whereas in French cooking it is a method of braising.