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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 ...
Gemsbok are the largest species in the genus Oryx. They stand about 1.2 m (4 ft) at the shoulder. [7] [8] The body length can vary from 190 to 240 cm (75 to 94 in) and the tail measures 45 to 90 cm (18 to 35 in). [9] Male gemsbok can weigh between 180 and 240 kg (400 and 530 lb), while females weigh 100–210 kg (220–460 lb).
Meat cuts as depicted in Cassell's dictionary of cookery (1892) A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
Filet mignon (pork) cooking in a pan. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon in the United States has various names across the rest of Europe; e.g., filet de bœuf in French and filet pur in Belgium, fillet steak in the UK, Filetsteak in German, solomillo in Spanish (filet in Catalan), lombo in Portuguese, filee steik in Estonian, and ...
A pork steak, also called pork blade steak, is a steak cut from the shoulder of the pig. Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked. [1] [2] Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long ...
I'm a chef with experience picking and preparing the best cuts of meat for almost any steak dish. Filet mignon pairs well with many flavors, but it's crucial to not overcook this cut of meat. The ...
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They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat. [3] In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called patitas de cerdo. Sometimes potatoes or butternut are added.