Economical and suitable for quick and easy methods of cooking (example: grilling)
Smaller joints
To reduce cooking time and making it easier to carve
Trimmed cuts of meat
Lower in fat
Meat
Sold cut into cubes, ready for making stews, kebabs, and casseroles
Meat
Trimmed of fat and minced
Meat
Pre-cut into strips, suitable for quick cooking methods (example: stir-frying)
Frozen Meat
Meat cuts that has been frozen to a temperature of 20 degrees Celsius
Baine Marie
Also known as a double-boiler or a water bath, it is a piece of French cooking equipment that is used to heat things slowly and gently
Baster
Used to baste meat as it cooks in its own juices. Commonly known used for rotisserie cooking, grilling and roasting
Boning Knife
A narrow-bladed knife used to remove the bones and/or flesh from meat. The blade is stiff when used for beef and pork, but flexible blade is more useful for poultry and fish
Braising Pan
A special enameled cast-iron pan with a tight fitting lid used to braise meats. Also called a brazier, braiser, or rondeau
Broiler Pan
A pan that is designed to fit under the broiler. Usually a rack is suspended over a reservoir to both elevate the meat and catch the drippings
Butcher's Knife
A knife that is made specifically for butchering, processing, and sometimes gutting animals
Carving knife
A long, thin knife used for cutting thin slices of cooked meat
Chinese Chef's Knife
A large, rectangular-bladed knife resembling a cleaver, but much lighter and thinner. Like other chef's knives, the Chinese chef's knife is an all-purpose knife used for a variety tasks
