TLE

• Meat


  The flesh of cattle (beef and veal), sheep (lamb) and pigs (pork). Meat comprises water, protein, fat, and various amounts of minerals and vitamins.
• Beef


  Very popular and used across the globe. Meat obtained from cow and is one of the much sought-after types of red meat.
• Fresh Meat


  • Meat sold right after slaughtered and butchered. It has not undergone chilling, freezing, or any processing method. It is firm, no odor and somewhat pinkish in color.
• Processed Meat


  • Meat which has been cooked and requires reheating. Processed meat is preserved by adding chemical preservatives by curing, salting or smoking. These process modify meat flavor, color and improve its juiciness and tenderness.
• Frozen Meat


  • Meat that has been chilled and frozen to a temperature of 20 °C. Beef can be kept frozen from 4 to 12 months depending on the kind and cut of meat. It is prepacked and should have expiry date stamped on the package.
• Cured Meat


  • Meat that has been treated with curing agents such as salt, sodium nitrate, sugar, sometimes spices and vinegar. These are preserved meat. Such example of cured meat are bacon, ham and tocino.
• Ribs


  • Includes some of the finest cuts of the cow, and is known for its juices, tenderness, superb marbling, and flavor.
• Chuck


  • Also known as the seven-bone steak (in reference to the shape of the bone), is located near the shoulder and neck area of the cow.
• Shank


  • Is the leg of the cow and is one of the toughest meats.
• Brisket


  • Is cut from the breast or the lower portion of the cow. Like the shank, it has a lot of connective tissue and can be quite tough unless cooked properly.
• Sirloin


  • Is also cut from the back of the cow, just past the loin (a.k.a. short loin).
• Loin


  • Is cut from the back of the cow, typically a portion of the hindquarter directly behind the ribs.
• Flank


  • Is a long flat cut from the abdominal muscle of the cow. It is one of the toughest cuts of meat.
• Short plate


  • Is located on the front belly of the cow below the ribs.
• Round


  • Also known as the rump, is a lean cut of meat with very little fat.
• Pork Chop Marinade


  • This is a great Asian style marinade that works well on all cuts of pork, particularly pork chops, reminiscent of a Teriyaki marinade with a hint of heat from the chili sauce.
• Jamaican Jerk Marinade


  • You've heard of Jerk seasonings and Jerk rubs, well this is a jerk marinade that gets that jerk flavor deep into the meat.
• Pork Rib Marinade


  • BBQ Guru posted this marinade recipe to the forum.
• Teriyaki Marinade


  • This marinade will surely add flavor to whatever you're grilling.This marinade works particularly well with pork and poultry.
• Pork Chop and Tenderloin Marinade


  • Doug Freeman sent in this marinade recipe for grilled pork.
• Bourbon Marinade


  • Sweet bourbon marinade that works perfectly on any food. This is a mild marinade so you will want several hours marinating time with it before you grill.
• Mustard-Vinegar Marinade


  • This is a simple mustard marinade that tenderizes and adds flavor.
• Deep-frying


  • This involves submerging food in hot, liquid fat.
• Roasting


  • A form of cooking that uses hot, dry air to cook meat.
• Steaming


  • It is a moist heat cooking technique that employs heat to the food item.
• Boiling


  • It is a cooking method that relies on heat being conducted through the air from an open flame.
• Braising


  • This is a form of moist-heat cooking in which the covered with liquid and then simmered slowly at meat to be cooked in partially a low temperature.
• Sauteing


  • Is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.
• Simmering


  • The cooking liquid is a bit hotter than poaching from 180°F to 205°F.
• Boiling


  • The hottest of these three stages in boiling, where the water reaches ita highest possible temperature t of 212°F.
• Moist Heat Cooking methods


  • Any technique that involves cooking with moisture whether it's steam, water, stock, wine or some other liquid.
• Dry Heat Cooking


  • Refers to any cooking technique where the heat is transferred to the food item without using any moisture.