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This eight-inch long freshwater turtle is considered by many to have the best meat among turtles. Its flesh is often pounded and served like steak.
Industry:Culinary arts
A fresh, smoked sausage named after the former German region of Thuringia. Coriander (also called "cilantro") is an important spice used in this variety of sausage.
Industry:Culinary arts
The stomach lining of beef, pork, or sheep. Beef tripe is the most commonly available. Tripe is tough and requires long cooking. It is the prime ingredient for menudo (tripe soup).
Industry:Culinary arts
An American game bird from the pheasant family that has been domesticated. Self-basting turkeys have been injected with butter or vegetable oil. "Roaster-fryers" (6 - 8 lb. birds), are becoming more popular for everyday fare.
Industry:Culinary arts
Any of several varieties of shelled reptiles that live on land, in freshwater, or in the sea. Turtles can weigh over 1,000 pounds. Sea or Green Turtles are best known as food.
Industry:Culinary arts
Calves that are slaughtered from 1 - 3 months of age. "Milk-fed" veal are unweaned calves. "Bob veal" is under a month old; "baby beef" is 6 - 12 months old. To keep their flesh from darkening, these animals are not fed grains or grasses.
Industry:Culinary arts
This term covers the meat from antelope, caribou, elk, deer, moose, and reindeer. Venison is probably the most popular large game meat eaten today.
Industry:Culinary arts
A buffalo native to the Old World tropics with large flattened horns. Also called "water ox."
Industry:Culinary arts
A large marine snail that belongs to the mollusk family. The flavorful foot-like muscle is rather tough and must be tenderized by pounding. Look for whelk in Chinese or Italian markets or specialty food stores.
Industry:Culinary arts
