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The technique of using sharp edged stones to scrape meat off bones which dates back to prehistoric times.

Historically, meat was aged using natural cool environments or ice houses to tenderize it over several days or weeks, a process that became popular in the 19th century.

These are techniques used to maintain the moisture of meat while cooking, which involve adding fat; they were notably popular in medieval European cuisine.

A traditional cooking method where meat is slow-cooked over a fire in a large pit; commonly associated with indigenous cultures and later adapted in Southern American cooking.

A technique used since ancient times, particularly in arid regions, where meat is preserved through dehydration.

A mixture of herbs and spices used in the 17th century to preserve meat, particularly for long sea voyages.

A French term originating in the 15th century that encompasses the art of preparing and assembling cured meats and meat products.

A preservation and flavoring process that involves exposing meat to smoke from burning or smoldering material, often wood; a technique with traditions dating back to ancient times.

This involves preserving meat with salt, which was a widespread practice before refrigeration, dating as far back as ancient civilizations.

A mechanical device used especially during the 18th century to rotate meat over a fire, improving on the manual labor required for spit roasting.

Originating from the ancient Indus Valley civilization, this technique involves cooking meat in a clay oven, leading to the modern tandoori style.

Before the invention of electric refrigeration, large blocks of ice were used to keep meat cold during storage and transport, especially in the 19th century.

A method where meat is cooked evenly by rotating over a fire or heat source; its use can be traced back to medieval times.

Dating back to ancient Mesopotamia, this technique uses a solution of salt, water, and sometimes vinegar to preserve and flavor meat.