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Poultry is available fresh or frozen, as whole birds or as joints (cuts), bone-in or deboned, seasoned in various ways, raw or ready cooked. [64] The meatiest parts of a bird are the flight muscles on its chest, called "breast" meat, and the walking muscles on the legs , called the "thigh" and "drumstick".
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]
Muttonbird or mutton bird may refer to species of petrel, especially shearwaters, whose young are harvested for food and other uses before they fledge in Australia and New Zealand. The English term "muttonbird" originally emerged among settlers on Norfolk Island as the strong taste and fattiness of these birds' meat was likened to mutton.
Pages in category "Cuts of meat" The following 13 pages are in this category, out of 13 total. This list may not reflect recent changes. ...
The trend towards selling meat in pre-packaged cuts has increased the demand for larger breeds of cattle, better suited to producing such cuts. [9] Animals not previously exploited for their meat are now being farmed, including mammals such as antelope , zebra, water buffalo and camel, [ 9 ] as well as non-mammals, such as crocodile, emu and ...
The meat has a distinctive flavor. [2] Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a fall-to-early-winter availability. [1] Roast goose is the most common method of preparation. Roasted whole or cut-up goose dishes are found in Asian, European, and Middle Eastern cuisines ...
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Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way. [1]