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A large, deer-like animal that inhabits Asia, Africa, and Europe. Their meat is called "venison" and may be cooked by roasting. Plenty of fat is recommended to prevent the meat from becoming too dry.
Industry:Culinary arts
A smoked and cured product made from the meat taken from the back, sides, and belly of pigs. Fat, which gives bacon its sweet flavor and tender crispness should be half to two-thirds of the total weight.
Industry:Culinary arts
A large, partly carnivorous quadruped found in America, the Arctic, and in Europe. Bear steaks should be cooked like beef, except that they are generally marinated for a couple of days in oil and vinegar or wine to help tenderize the meat.
Industry:Culinary arts
A semi-aquatic animal of the rodent family. The tail is considered the best part to eat. Care must be taken when skinning to avoid severing the musk gland, which will permeate the entire flesh when cut.
Industry:Culinary arts
The meat from cows, steers (males castrated when very young), heifers (females that have never borne a calf) and bulls under 2 years old. The eight USDA grades are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner.
Industry:Culinary arts
A dish of coarsely ground beef. The meat is normally high-quality, lean, and seasoned with salt, pepper, and seasonings. Beef tartar is often served with a raw egg placed on top, along with capers, parsley, and onions.
Industry:Culinary arts
A cross between the American bison (commonly called buffalo) and cattle, the beef strain being dominant. The dark red meat of beefalo is very lean and has a somewhat stronger flavor than beef.
Industry:Culinary arts
A German cooked sausage with a garlic flavor and a dark red color. Normally used as lunch meat. Also know as "Bierwurst."
Industry:Culinary arts
Also know as the "American Buffalo," bison is presently raised on game farms. The meat is very tender and tastes quite a bit like lean beef. It has no pronounced gamey flavor.
Industry:Culinary arts
This large link sausage is made of pig's blood, suet, bread crumbs, and oatmeal. It is generally sold precooked. Also known as "blood sausage."
Industry:Culinary arts
