Search results
Results from the WOW.Com Content Network
Chevron incision – This incision is a cut made on the abdomen below the rib cage. The cut starts under the mid-axillary line below the ribs on the right side of the abdomen and continues all the way across the abdomen to the opposite mid-axillary line thereby the whole width of the abdomen is cut to provide access to the liver.
Gigli wire saw Hand operated, a gigli saw is useful in performing cranial surgeries.. A Gigli saw is a flexible wire saw used by surgeons for bone cutting. [1] A Gigli saw is used mainly for amputation, where the bones have to be smoothly cut at the level of amputation. [2]
British cuts of beef, showing the various cuts of short ribs. Short ribs, by definition, are not the entire length of rib. When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, [9] [8] left as a section of meat (a "plate") containing three or four ribs [10] or cut into individual ribs with meat attached, the short rib is known as an "English cut".
Meat on the bone or bone-in meat [1] is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted.The phrase "on the bone" can also be applied to specific types of meat, most commonly ham on the bone, [2] and to fish. [3]
the tenderloin, which is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington). They can also be cut bone-in to make parts of the T-bone and porterhouse loin steaks.
The arm shoulder [2] can be cured on the bone to make a ham-like product ("picnic ham") or be used in sausages. The hands (or paletas in Ibérico pigs) refer to the front legs, as opposed to the hind legs, which are hams or jamones. [3] Between the paleta and the belly is a 150-200 g cut known as secreto which is very popular in Spain. [3]
Nine cut marks on a fossilized shin bone suggest that ancient human relatives butchered and possibly ate one another 1.45 million years ago, according to a new study.
A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs. It is most often roasted "standing" on the rib bones so that the meat does not touch the pan.