What the Cluck?
Often sold for grilling or braised dishes, chicken leg quarters are made up of these two smaller cuts.
What are Drumsticks and Thighs?
In order to be considered lamb, the carcass must possess at least one of these joints.
What is a Break Joint?
This steak is often cooked on the grill, sometimes called the "king of steaks" because of its large size and combination of tenderloin and strip loin.
What is a Porterhouse?
This process involves soaking meat in a seasoned salt solution before typically before smoking.
What is Brining?
This large organ is commonly fried, pâté-ed, or served with onions.
What is Liver?
Chicken needs to be cooked to this temperature in order to evade harmful bacteria such as Salmonella.
What is 165°F?
This tiny steak is the T-Bone and Porterhouse equivalent on a lamb, coming from the loin.
What are Loin Chops?
This technique allows for the temperature of the meat to continue to rise slightly off the flame, helping retain moisture when the meat is cut.
What is Resting?
In order to keep the ground meat contained, natural casings are often used to make sausage links, which is actually made out of this animal product.
What are Intestines?
This bean-shaped organ is commonly grilled or fried.
What are Kidneys?
Make a wish! This is the technical name for the wishbone in chicken, comprised of the fusion of both clavicles.
What is the Furcula?
If a lamb presents with all spool joints even if it's a year old, when sold it must be labeled as this.
What is Mutton?
This cooking method involves completely or partially submerging meat in liquid and cooking it slowly at a relatively low temperature.
What is Braising?
This part of a pig is traditionally used to make chicharrones when rendered and fried.
What is Pork Skin?
This is the technical name for a hanger steak, a very tender cut of beef.
What is the Diaphragm?
This quality defect in chicken breast is characterized by areas of hardened, fibrous tissue and is associated with modern broiler genetics and rapid growth.
What is Woody Breast?
This style of exposing the bones on a rack of lamb creates a spectacular presentation and its name reminds you of the Eiffel Tower
What is Frenching?
This cut of beef is boneless as it is removed from the short loin. It kind of reminds me of the Big Apple...
What is a New York Strip (Strip Steak)?
This is the culinary term for the meat from young cattle
What is Veal?
This muscular organ is a delicacy in many cuisines, often braised and served in tacos
What is Tongue?
This condition produces white striping running parallel to the muscle fibers and is commonly observed in heavily breast-yielded broilers.
What is White Striping?
This wholesale cut of lamb is located on the chest of the lamb and is used typically for braising or boned-out for ground lamb.
What is the Breast?
If your customer specifically wants a cut for quick grilling and slicing into fajitas, this cut from the plate is an excellent choice.
What is Skirt Steak?
This term describes the thin layer of connective tissue that separates individual muscles and can help a butcher locate natural seams.
What is Silver-Skin?
Known as honeycomb tripe, this section of the cow's stomach is often served as a topping in pho.
What is the Reticulum?