WHAT IS A CHICKEN TAIL? WHERE IS THIS CUT LOCATED? TRIVIA QUESTION? WHAT RECIPES WORK WELL WITH THIS CUT?
Archaeology of Meat
WHAT IS A CHICKEN WING? WHERE IS THIS CUT LOCATED? TRIVIA QUESTION? WHAT RECIPES WORK WELL WITH THIS CUT?
WHAT IS A CHICKEN THIGH? WHERE IS THIS CUT LOCATED? TRIVIA QUESTION? WHAT RECIPES WORK WELL WITH THIS CUT?
WHAT ARE CHICKEN TESTICLES? WHERE IS THIS CUT LOCATED? TRIVIA QUESTION? WHAT RECIPES WORK WELL WITH THIS CUT?
WHAT IS A TENDERLOIN? WHERE IS THIS CUT LOCATED? TRIVIA QUESTION? WHAT RECIPES WORK WELL WITH THIS CUT?
WHAT IS A CHICKEN LIVER? WHERE IS THIS CUT LOCATED? TRIVIA QUESTION? WHAT RECIPES WORK WELL WITH THIS CUT?
WHAT IS A CHICKEN KIDNEY? Also known as an organ meat or offal, their digestive system is a bit different then ours. Chickens don’t have bladders, so any urine produced by the bird’s kidney is excreted by the animal along with the rest of its fecal matter. While rich in vitamins, minerals, amino acids and […]
WHAT IS A CHICKEN GIZZARD? This muscle is the reason why bird’s don’t need teeth to chew their food! Named after the Latin word for giblets, they aid in the digestion process. The gizzard grinds food much like a millstone grinds wheat into flour. This is also the reason chicken’s will swallow inedible objects like […]
WHAT ARE CHICKEN FEET? While this might seem like a dish only served during times of famine in the West, in parts of the deep South or Asia it’s a delicacy. Consisting mostly of tough, stringy connective tissue the feet of the bird do not have the juicy succulence of the drumstick or the breast. And […]
WHAT IS A CHICKEN HEART? This muscle while smaller in size beats up to 4 times faster then a normal human heart. It has 4 chambers much like a human heart with smoother ventricles to minimize friction under the higher pressure. While this bird’s heart is technically not considered offal, it’s labeled as such. Offal is defined […]
WHAT IS A TOMAHAWK STEAK? The tomahawk is a ribeye beef steak with the perfect mix of marbling, texture and flavor. But the rib bone is cut 5 inches longer then normal giving it an “axe-like” appearance. The extra bone is “Frenched” a.k.a. all of the meat is cleaned off the bone same as you […]
WHAT IS A FLAT IRON STEAK? This cut has many names including a boneless top chuck, a book steak, a butler steak or a top blade steak. This is the 2nd most tender cut on the cow due to the connective tissue being removed as it’s cut. Some butcher remove the sinew that runs through […]
WHAT IS A HANGAR STEAK? Known as onglet in France, skirt in the UK or lombatello in Italy, the hanger steak is considered one of the most delicious steak cuts around. It’s scarcity makes it makes it hard to find outside of expensive steak houses. Even among butchers it’s a tough sell, both because it’s […]
WHAT IS A FILET MIGNON? The file mignon is one of the most expensive cuts on the cow. Because of its small medallion shape, the French named this cut “mignon” a.k.a. small or dainty. It’s the most tender and one of the smallest parts of the tenderloin. Accounting for only about 2% of the entire […]
WHAT IS A TRI TIP? Tri tip is also known as a California cut, Newport or Santa Maria steak. It’s a triangular shaped sub-primal cut that comes from the tri-tip roast. It’s both one of the more flavorful and less expensive cuts giving the most value for the money. Furthermore this lean cut has decent […]
WHAT IS A DRUMSTICK? A drumstick is a term for the calves of any bird, though the term is only applied to edible fowl. A dark meat cut, the muscles here are actually different then the upper body white meat portions. The legs are used much more frequently and for longer periods of time then […]
WHAT IS A T-BONE? A t-bone steak is cut from the muscle attached to the spinal vertebrae of the cow between the rib cage and pelvis. The bone attached to this muscle when cross cut (with a saw) has a t-shape giving rise to its name. But it’s actually two delicious yet different steaks in […]
WHAT IS A STRIPLOIN STEAK? This cut is also known as a NY strip, sirloin, and NY roast. In France where cuts can be a little different, this is called a contre-filet. They are a boneless cut from the short loin of the cow, yielding a great balance between flavor and tenderness. These steaks like […]
WHAT IS A N.Y. STRIP? This cut is known by many other names including strip loin, Kansas City strip, Omaha strip or ambassador steak. A favorite among food professionals, it’s a sub-primal cut taken from loin primal cut. The cut is about a foot long and yields about a dozen steaks. There is a trade-off […]
WHAT ARE SHORT RIBS? A sub-section of ribs in general, short ribs are the ends of the ribs that are closest to the breastbone. They are called “short” because the long rib is chopped up into “shorter” pieces, each about the size of your hand. Basically there is a muscle that is well marbled and […]