WHAT IS A LONDON BROIL? This is actually not a cut of meat but rather a cooking technique for tough cuts of steak. This American creation was invented in Philadelphia during the Great Depression. The current technique evolved over time. A cheap flank steak is marinated and then cooked stove-top to medium rare. When serving […]
Archaeology of Meat
ARCHAEOLOGY OF MEAT – chicken nuggets
WHAT IS A CHICKEN NUGGET? So they’re a bit controversial but basically it’s the chicken equivalent of meat balls. Ground meat is taken from broilers (industrially slaughtered chickens) and then formed, breaded and deep-fried or baked. Which cuts of meat can vary but any part of the bird is fair game. Originally invented in 1950 […]
ARCHAEOLOGY OF MEAT – flank steak (beef)
WHAT IS A FLANK STEAK Also known as a bavette or “bib”, this thin, long cut is among the harder working parts of the cow. It’s a leaner cut of meat with less marbling. So their texture will be tough but the meat itself is rich in flavor. Less expensive then many other cooked properly […]
ARCHAEOLOGY OF MEAT – chicken (whole)
WHAT IS A CHICKEN? A member of the bird family, it’s different from most of their relatives due to having a wattle (red skin under the chin) and comb. They’re one of the most widespread creatures on the planet due to their deliciousness. Omnivores, they’ll eat a seed or a snake with equal glee. The […]
ARCHAEOLOGY OF MEAT – skirt steak (beef)
WHAT IS A SKIRT STEAK? It’s a long, flat cut that is 1.5 (45 cm) to 2 feet (61 cm) in length. It goes by many names including a Philadelphia steak, Romanian tenderloin or Arrachera cut. While tough in texture is particularly rich in flavor. Both the inside and outside skirt cut are served boneless. […]
ARCHAEOLOGY OF MEAT – Ribs (beef)
WHAT ARE BEEF RIBS? This is a generic term that refers to a variety of beef ribs that come from a cow. These include prime, spare, short and back ribs. While traditionally steers (young male cows) were used, today heifers (young females) are as well. Older cows in both genders as well as neutered males […]
ARCHAEOLOGY OF MEAT – spare ribs (pork)
WHAT ARE SPARE RIBS? This is the cut of meat starting from the baby back ribs (the belly) and running up to the breast bone. They typically are less expensive then baby back, but have meat between each rib. There is more marbling in this cut of ribs as well. Depending on the butcher there […]
ARCHAEOLOGY OF MEAT – beef shank (beef)
WHAT IS A BEEF SHANK? The more a muscle is used, the tougher (and therefore cheaper) that cut is. And when you see how big a cow is, the legs and butt are among the hardest working muscles around. This results in a cut of meat that is tough and requires cooking techniques that apply […]
ARCHAEOLOGY OF MEAT – sausage (pork)
WHAT IS A SAUSAGE? This prepared food consists of minced meat generously seasoned and stuffed into an edible casing. Back in the day the pouches that house an animals internal organs were used. But much like today with rennet and cheese, modern casing are made from collagen and cellulose. Gluten-based fillers like breadcrumbs are often […]
ARCHAEOLOGY OF MEAT – cheek (pork)
WHAT IS A PORK CHEEK? Also known as pork jowls, this lean cut is vastly underrated. When cooked properly it’s both moist and flavorful. In the States they’re often smoked while in central Italy the jowls are cured (called guanciale). According to Chef Marc Matsumoto “pork cheek is porcine perfection, taking the best qualities of a tasty […]
ARCHAEOLOGY OF MEAT – Rabbit
WHAT IS RABBIT MEAT? This is a nutritious and delicious protein! It tastes like the lovechild of a chicken and a lamb. Like with any animal, it can be served in a variety of recipes throughout the year, (though best avoided around Easter). Rabbits caught in the wild are tougher then farm-raised. But wild ones […]
ARCHAEOLOGY OF MEAT – cockscomb
WHAT IS A COCKSCOMB? This is the name of the bright red crest running along the top of a fowl (both male and female). While many birds have a Mohawk of feathers, Gallinaceous breeds are different. Gallinaceous birds are the portly, ground feeding species we’ve come to know and love (to eat). They include turkeys, […]
ARCHAEOLOGY OF MEAT – neck (chicken)
WHAT IS A CHICKEN NECK? These long necks are designed to allow the bird to lean over and peck to their heart’s content. Covered in smaller downward pointing feathers known as hackles, the neck muscles are also one of nature’s most impressive steady-cam stabilizers! Having 3 times the number of neck vertebrae as humans is […]
ARCHAEOLOGY OF MEAT – breast (chicken)
WHAT IS A CHICKEN BREAST? Retail chicken breasts are just one half of the pectoral muscle with the central bone removed. Also known as white meat, the fibers that make up this muscle are fast-twitch (when your survival depends on a burst of speed). Glycogen is the fuel of choice here whereas in slow twitch […]
ARCHAEOLOGY OF MEAT – ground beef
WHAT IS GROUND BEEF? Also known as minced, ground beef is made from the tougher and less desirable cuts of meat. Favoring mostly lean skeletal muscles like flank, fat is added to bring the mix up to 20%. While popular because it’s both cheap and quick to cook, the lower the fat content the less […]
