Search results

1. VEAL TONGUE

   Anonymous (not verified) - 10 September, 2012

2. BEEFBONES

   The bones of the animal which are used to make flavorful stock.

   Anonymous (not verified) - 10 September, 2012

3. BEEF OXTAIL

   Cut from the animal’s tail. Oxtail is very tasteful but tough and therefore requires long braising.

   Anonymous (not verified) - 10 September, 2012

4. BEEF CHEEKS

   Part of the head rich in connective tissue. This cut requires long cooking time until they are tende...

   Anonymous (not verified) - 10 September, 2012

5. BEEF RIB EYE

   This cut of beef is quite tender and therefore used for roasting whole or cut into steaks and grille...

   Anonymous (not verified) - 10 September, 2012

6. BEEF ROUND, EYE OF ROUND

   A lean cut of beef separated from the bottom sirloin. Appropriate for pot roasts and small roulade p...

   Anonymous (not verified) - 10 September, 2012

7. BEEF SHORT RIBS

   Rectangles of beef about usually taken from the chuck cut. Shortribs consist of layers of fat and me...

   Anonymous (not verified) - 10 September, 2012

8. BEEF CHUCK

   The back part of the chest muscle. Good soup and stew meat, great for braising when rolled.

   Anonymous (not verified) - 10 September, 2012

9. QUAIL

   A small bird easy to maintain in captivity. The domestic quail usually weighs between 5 and 10 ounce...

   Anonymous (not verified) - 10 September, 2012

10. DUCK,DUCKLING

    A wild or domestic bird known for its distinctive flavor and moist dark meat. The flavor of duck and...

    Anonymous (not verified) - 10 September, 2012

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