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Wrapping lean cuts of meat with fat to keep them moist during cooking.

Cartilage, especially when found in meat, that's tough and not easily eaten.

A connective tissue often removed from meat before cooking as it's tough and inedible.

Meat that has been minced or chopped by a grinder or a mincing machine.

Larger sections of meat initially separated from the carcass during butchering.

A meaty, savory flavor considered the fifth taste, alongside sweet, sour, bitter, and salty.

Refers to an animal that is hunted or the meat obtained from such animals.

Favorably enhancing the interest or excitement in something, particularly in reference to food flavoring.

A cut of meat from the breast or lower chest of beef.

The process of removing bones from meat before sale or cooking.

A cut of meat from the abdominal muscles of the animal.

A dish in which meat is rolled around a filling, such as cheese, vegetables, or other meats.

Intramuscular fat distribution within meat that enhances flavor and juiciness.

The process in which meat is aged in a controlled, open-air environment to enhance its flavor and tenderness.

The amount of usable meat obtained from an animal after butchering.

The internal organs and entrails of a butchered animal.

The edible stomach lining from ruminants like cows or sheep used in various dishes.

The process of letting meat mature to improve flavor and tenderness.

Browning the surface of meat quickly at a high temperature to lock in flavor.

The meat from a deer, which is a distinguished game meat with a fine texture and rich flavor.

Preserving and flavoring meat by various processes including salting, smoking, and drying.

Meat that complies with Jewish dietary regulations, including specifics of animal slaughter.

The process of melting down fat to separate out impurities.

The body of the animal that has been dressed for butchering, excluding the head, hooves, and offal.

The culinary name for the thymus or the pancreas of the animal, especially from veal or lamb.

A cut of meat from the leg portion, typically tough and used for stews or soups.

High-quality pieces of meat with ideal marbling that commands a higher price.

Hardened beef or mutton fat used for frying or as an ingredient in soaps and candles.

The technique of inserting strips of fat into meat to keep it moist during cooking.