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A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not
Beef is classified according to different parts of the cow, specifically "chest lao" (the fat on the front of the cow's chest), "fat callus" (a piece of meat on the belly of the cow), and diaolong (a long piece of meat on the back of the beef back), "neck ren" (a small piece of meat protruding from the shoulder blade of a beef) and so on.
A rib chop, or rib end cut, is a cut of meat that comes from the rib section of an animal. The term is usually used for pork and lamb . Rib chops are considered the ribeye of pork and lamb.
Although many think of this inexpensive cut of meat ($5.58 per pound on average) as a weeknight staple, a little extra work can transform humble ground beef into the star of the show. Try a ...
Chuck roast is a cut of meat that comes from the shoulder of the cow, just above the front legs. While it's known for being a tougher piece of meat that takes time to break down, chuck roast is ...
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. [ 1 ] Chops are commonly served as an individual portion, and can be accompanied with applesauce , vegetables , and other sides .
The belly, although a fattier meat, can be used for steaks or diced as stir-fry meat. Pork belly may be rolled for roasting or cut for streaky bacon . It is the source of Italian pancetta and Spanish panceta .
"If the meat was cut and ground immediately before cooking, that surface bacteria has had less time to multiply and increase the risk," says Pryles. The cleanliness of the kitchen is also a factor.