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

A protein in connective tissue that breaks down to gelatin when cooked slowly.

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

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

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

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

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

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

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

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.

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

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

Intramuscular fat distribution within meat that enhances flavor and juiciness.

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

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

The internal organs and entrails of a butchered animal.

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

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

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

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

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

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

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

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

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

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

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

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