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Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
Roasted baby back pork ribs. This is a list of notable pork dishes.Pork is the culinary name for meat from the domestic pig (Sus domesticus).It is one of the most commonly consumed meats worldwide, [1] with evidence of pig husbandry dating back to 5000 BC.
All meat (including pork) can be safely prepared by cooking to an internal temperature of 165 °F (74 °C) or higher for 15 seconds or more. [28] Wild game: Wild game meat must be cooked thoroughly (see meat preparation above).
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
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. Pork is one of the most ...
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. 2. Stir the soup, apple juice, mustard, honey and black pepper in the skillet ...
Bresaola della Valtellina. Bresaola (/ b r ɛ ˈ z aʊ l ə / breh-ZOW-lə, / b r ɪ ˈ z oʊ l ə / briz-OH-lə, [1] also UK: / b r ɛ ˈ s aʊ l ə / bress-OW-lə, [2] US: / b r ɛ ˈ s oʊ l ə / bress-OH-lə, [3] [4] Italian: [breˈzaːola]) is air-dried, salted beef (but it can also be made of horse, venison and pork) that has been aged two or three months until it becomes hard and turns ...
Pork butt, despite its name, is from the upper part of the shoulder. The Boston butt, or Boston-style shoulder cut, comes from this area and may contain the shoulder blade. Mexican carnitas [1] and Iberian aguja [3] are also sourced from this part. Between the aguja and the lomo (loin) is the presa, which is considered the finest cut of Iberian ...