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  2. Nikkur - Wikipedia

    en.wikipedia.org/wiki/Nikkur

    Nikkur (Hebrew: ניקור) is the process of making an animal kosher by removing chelev (forbidden fats) and the gid hanasheh (sciatic nerve). [1] The basis for this practice is Leviticus 7:23, "You shall not eat of any fatty suet, whether from cattle, sheep, or goats."

  3. Category:Cuts of meat - Wikipedia

    en.wikipedia.org/wiki/Category:Cuts_of_meat

    This page was last edited on 1 November 2023, at 10:57 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  4. Venison - Wikipedia

    en.wikipedia.org/wiki/Venison

    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.

  5. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the US, with the exception of the "round" which is called the "hip". [1]

  6. Meat chop - Wikipedia

    en.wikipedia.org/wiki/Meat_chop

    Chops are generally cut from pork, lamb, veal, or mutton, but also from game, such as venison. They are cut perpendicular to the spine, and usually include a rib and a section of spine. They are typically cut from 10–50 mm thick. In United States markets, pork chops are classified as

  7. Where to get your deer processed in the Northland - AOL

    www.aol.com/news/where-deer-processed-northland...

    Oct. 27—DULUTH — Here's the News Tribune's annual list of venison processors provided as a service to hunters. Note that some possessors do the entire skinning and butchering work, while some ...

  8. Skirt steak - Wikipedia

    en.wikipedia.org/wiki/Skirt_steak

    The name "skirt steak" for the butcher's cut of beef diaphragm has been in use since at least the 19th century. The cut is defined as extending to the 10th rib in the early 20th century. [ 3 ] [ 4 ] It was formerly considered a less commercially mass-salable cut in America, hence its use for fajitas by the vaqueros in Texas.

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