When the meat and vegetables are done, the juices are poured off and combined with cream and the reserved hare blood and pulverized liver. offal –Animal organs or extremities that can be used for cooking. double-cut chops – Rib chops, usually of lamb, that include two ribs instead of one (single-cut chops). In most cases, they are smoked and cooked with moist heat. intersemating – Mating of animals within a deﬁned population. Sometimes the pectoralis muscle of the beef brisket is referred to as the deckle. pasty –A folded pastry case filled with seasoned meat and vegetables, often associated with the Cornwall region of England. (IMPS 423). At the time, shorthorn and longhorn cattle were the norm. Another word for meat. Other names: arm pot roast, arm chuck roast, round bone pot roast, arm steak. knish – An Eastern European snack food made popular in America by Eastern European Jewish immigrants. The steak encompasses the bovine infraspinatus muscles, and is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). It may also be referred to as Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice. The largest group of mammals, the placentals, have a placenta which feeds the offspring during gestation. anaerobic glycolysis – A process that breaks down sugar without oxygen, to generate ATP from glycogen, a sugar stored in muscle. The process produces a thinner meat cut that will cook quicker or more evenly or both. hot links – The commercial name for Cajun-style andouille sausages. The meat is cooked by boiling, steaming, or hot smoking. (2) Producer who feeds cattle. See “lardo.”. maw – The mouth, throat, or gullet of a voracious animal. top blade steak, depending upon which part of the chuck it is cut from. à la broche – (French) Food cooked on a spit or skewer. The hams are hand-rubbed with a mixture of salt, juniper berries, thyme, and coriander or brined, smoked over beech wood until dark brown, and aged. muscle – A soft tissue of animals. 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. 3 letter words ASS - BAG - COD - HAM - NUB - NUT - SAP - SUM - TLC 4 letter words According to the National Swine Registry, it is the second most recorded breed of swine in the U.S. and a major breed in many other countries. pink – Another term for “rare” when referring to degree of doneness during cooking. Chicago-style steak – A preparation of steak, cooked to the desired level and then heavily charred. The strained sauce is served over the “jugged” hare and vegetables. 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. HRI (hotel, restaurant, and institutional) – A term used in the context that some beef is supplied to the HRI trade. When two traits, such as weaning and yearling weight, are positively and highly correlated to one another successful selection for one trait will result in an increase in the other trait. flehmen – Pattern of behavior expressed by animals where they draw back their lips in a manner that makes them appear to be “grimacing” or “smirking”. A Puerto Rican salt and spice mixture rubbed on meats or seafood before cooking. Ardennes ham – An air-dried ham, similar to prosciutto, produced in the Ardennes region of Belgium. giblets – The liver, heart, gizzard, and neck of a chicken or other fowl, usually removed from the carcass and cooked separately. 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. enhanced – Term describing meat pumped with added water, flavorings, preservatives, and or salt. Most mammals also possess sweat glands and specialized teeth. True Kobe beef is not available outside of Japan due to Japanese export restrictions. aitchbone – The portion of the pelvis that is exposed when a carcass is divided at the medial line. The smoked items are safe to eat without further cooking. hot-fat trimming – Removal of excess surface fat while the carcass is still hot, immediately after slaughter and dressing and prior to chilling the carcass. flank steak – Consists of the rectus abdominis muscle from the flank region and is separated from the transversus abdominis, obliquus abdominis internus, and obliquus abdominis externus muscles through the natural seams. jerky – Also called jerked meat, jerky is meat (usually beef) that is cut into long, thin strips and dried, traditionally by the sun. Kutteln, Kaldaunen, Flecke – (German) Mostly beef, but sometimes lamb or veal, tripe.