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Meat Chop
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet. Butchery 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 "center-cut" or "shoulder". Lamb chops are classified as shoulder, blade, rib, loin or kidney, and leg or sirloin chops. The rib chops are narrower and fattier, while the loin chops are broader and leaner. Lamb chops a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Chops Served
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. The pig appears to have been among the earli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Game (food)
Game or quarry is any wild animal hunted for animal products (primarily meat), for recreation (" sporting"), or for trophies. The species of animals hunted as game varies in different parts of the world and by different local jurisdictions, though most are terrestrial mammals and birds. Fish caught non- commercially (recreational fishing) are also referred to as game fish. By continent and region The range of animal species hunted by humans varies in different parts of the world. This is influenced by climate, faunal diversity, popular taste and locally accepted views about what can or cannot be legitimately hunted. Sometimes a distinction is also made between varieties and breeds of a particular animal, such as wild turkey and domestic turkey. The flesh of the animal, when butchered for consumption, is often described as having a "gamey" flavour. This difference in taste can be attributed to the natural diet of the animal, which usually results in a lower fat conte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braai Boerewors
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa South Africa In South Africa, a ''braai'' (plural ''braais'') is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word ''braaivleis'' (; ) means grilled meat. The word ''vleis'' is Afrikaans for meat, cognate with English ''flesh''. ''Braai'' is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Mallet
A meat tenderizer or meat pounder is a tool for mechanically tenderizing and flattening slabs of meat. Meat tenderizers come in at least three types: * The first, most common, is a tool that resembles a hammer or mallet made of metal or wood with a short handle and dual heads. One face of the tool is usually flat while the other has rows of pyramid-shaped protrusions. * The second form resembles a potato masher with a short handle and a large metal face that is either smooth or adorned with the same pyramid-shaped protrusions as found in the first form. * The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle. Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest. It is useful when preparing particularly tough cuts of steak, and works well when broiling or frying the meat. It is also used to "pound out" dishes such as chicken-fried st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Band Saw
A bandsaw (also written band saw) is a power saw with a long, sharp blade consisting of a continuous band of toothed metal stretched between two or more wheels to cut material. They are used principally in woodworking, metalworking, and lumbering, but may cut a variety of materials. Advantages include uniform cutting action as a result of an evenly distributed tooth load, and the ability to cut irregular or curved shapes like a jigsaw (tool), jigsaw.. The minimum radius of a curve is determined by the width of the band and its kerf. Most bandsaws have two wheels rotating in the same plane, one of which is powered, although some may have three or four to distribute the load. The blade itself can come in a variety of sizes and tooth pitches (teeth per inch, or TPI), which enables the machine to be highly versatile and able to cut a wide variety of materials including wood, metal and plastic. Band saw is recommended for use in cutting metal as it produces much less toxic fumes an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cleaver (knife)
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed tomahawk. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items. Tools described as cleavers have been in use since the Acheulean period. "Cleaver" was commonly spelled ''clever'' in the late 17th century. Design In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below. This resilience is accomplished by using a softer, tougher steel and a thicker blade, because a harder steel or thinner blade might fracture or buckle under hard use. In use, it is swung like a meat tenderizer or hammer the knife's design re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hacksaw
A hacksaw is a fine-toothed saw, originally and mainly made for cutting metal. The equivalent saw for cutting wood is usually called a bow saw. Most hacksaws are hand saws with a C-shaped walking frame that holds a blade under tension. Such hacksaws have a handle, usually a pistol grip, with pins for attaching a narrow disposable blade. The frames may also be adjustable to accommodate blades of different sizes. A screw or other mechanism is used to put the thin blade under tension. On hacksaws, as with most frame saws, the blade can be mounted with the teeth facing toward or away from the handle, resulting in cutting action on either the push or pull stroke. In normal use, cutting vertically downwards with work held in a bench vise, hacksaw blades are set to be facing forwards. History While saws for cutting metal had been in use for many years, significant improvements in longevity and efficiency were made in the 1880s by Max Flower-Nash. George N. Clemson, a founder ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knife
A knife (: knives; from Old Norse 'knife, dirk') is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least Stone Age, 2.5 million years ago, as evidenced by the Oldowan tools. Originally made of wood, bone, and stone (such as flint and obsidian), over the centuries, in step with improvements in both metallurgy and manufacturing, knife blades have been made from copper, bronze, iron, steel, ceramic, and titanium. Most modern knives have either fixed or folding blades; blade patterns and styles vary by maker and country of origin. Knives can serve various purposes. Hunters use a hunting knife, soldiers use the combat knife, scouts, campers, and hiking, hikers carry a pocketknife; there are kitchen knives for preparing foods (the chef's knife, the paring knife, bread knife, cleaver), table knife (butter knives and steak knives), weapons (daggers or switchblades), knives for throwing o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirloin
In American butchery, the sirloin steak (called the ''rump steak'' in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as "sirloin steak". The bottom sirloin, in turn, connects to the sirloin tip roast. In a common British, South African, and Australian butchery, the word ''sirloin'' refers to cuts of meat from the upper middle of the animal, similar to the American short loin, while the American ''sirloin'' is called the rump. Because of this difference in terminology, in these countries, the T-bone steak is regarded as a cut of the sirloin. Etymology The word ''sirloin'' derives from the Middle English ''surloine'', itself derived from t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kidney
In humans, the kidneys are two reddish-brown bean-shaped blood-filtering organ (anatomy), organs that are a multilobar, multipapillary form of mammalian kidneys, usually without signs of external lobulation. They are located on the left and right in the retroperitoneal space, and in adult humans are about in length. They receive blood from the paired renal artery, renal arteries; blood exits into the paired renal veins. Each kidney is attached to a ureter, a tube that carries excreted urine to the urinary bladder, bladder. The kidney participates in the control of the volume of various body fluids, fluid osmolality, Acid-base homeostasis, acid-base balance, various electrolyte concentrations, and removal of toxins. Filtration occurs in the glomerulus (kidney), glomerulus: one-fifth of the blood volume that enters the kidneys is filtered. Examples of substances reabsorbed are solute-free water, sodium, bicarbonate, glucose, and amino acids. Examples of substances secreted are hy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loin
The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle. The anatomical reference also applies to particular Primal cut, cuts of meat, including Beef tenderloin, tenderloin or sirloin steak. Human anatomy In human anatomy, the term "loin" or "loins" refers to the side of the human body below the rib cage to just above the pelvis. It is frequently used to reference the general area below the ribs. The lumbar region of the spinal column is located in the loin area of the body. Society and culture In contemporary usage, the term appears primarily in two contexts: where loins are "girded" in preparation for a challenge, or else euphemistically referring to human genitals. In literature or poetry, to feel a "stirring" in one's loins may suggest sexual excitement. The word "loincloth" in the Bible, is used to refer to an item of clothi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
