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Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two. Lamb chops are cut from the rib, loin
Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks. Fish steaks can be grilled, pan-fried, broiled or baked. In contrast to other vertebrate animals, over 85% of the fish body is made up of consumable skeletal muscle [4] and has a softer texture. While beef steak takes time to cook and can be tough, fish ...
Traditionally the processing and smoking of fish has been done by women. [13] The primary method of smoking is hot smoking, the flavor from hot smoking preferred by local consumers. [12] [14] Traditional smoking methods include using bamboo racks over smoky fires, mud ovens and placing the fish directly on smoldering woods and grasses.
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.
Rib pork chops are cut from the rib section of the loin, or the back of the pig. They generally have a bone running down one side, enclosing a large eye of loin muscle. The rib chop has a thin layer of fat around the outside, and the chop itself has a high fat content. [1]
This handy dandy guide to steak temperatures will help you cook the perfect steak! Print out the steak doneness chart and you'll be ready to grill.
Filets are also well suited for anyone on a diet who just really needs a steak. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in ...
A smokehouse is a building where fish or meat is cured with smoke. In a traditional fishing village, a smokehouse was often attached to a fisherman's cottage. The smoked products might be stored in the building, sometimes for a year or more. [4] Traditional smokehouses served both as smokers and to store the smoked fish.