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The Glossary Of Pork Terms

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Edited by Crimsonwolf

The Glossary Of Pork Terms


Baby Back Ribs

Normally refers to pork back ribs weighing 1¾ pounds or less.


To cook by dry heat. When applied to meat, it is called roasting.


To roast meat slowly on a grill, spit or over coals. While cooking, meat is usually basted with a sauce.


To moisten meat with a liquid while cooking to add flavor and to prevent drying of the surface.

BBQ ribs

Ribs from all species prepared by barbecuing.


To brown meat in a small amount of fat, then cook slowly in a covered utensil in a small amount of liquid.

Brochette Meat

Cubes of meat to be put on a skewer and generally cooked by broiling. Also referred to as Kabob or Cube Meat.


To cook by direct heat. Grill.


To split steaks, chops, cutlets and roasts in half, leaving halves hinged on one side.

Center Cut

Term used to indicate the interior portion of different cuts of meat after removal of outer edges or ends to create a more desirable portion which may be more uniform in appearance.


Meat products which have been infused with special solutions and ingredients to enhance flavor and color, and preserve the products for long shelf life.


Meat cuts which have had practically all surface fat removed. Also referred to as Peeled.

End Cuts

Cuts made from the ends of primal or sub-primal cuts. Ends often lack the uniformity of the adjacent cuts.


Boneless slices of lean meat which form portion cuts of uniform size and shape.


Refers to meats that have not been cured, smoked or frozen.


Refers to meat that has been reduced in temperature to below the freezing temperature of meat (<28°F).


To cook in fat or oil. Applied especially (1) to cooking in a small amount of fat, also called pan-frying; and (2) to cooking in a deep layer of fat, also called deep-fat frying.


Meat from the hind leg of pork which has been cured and smoked.

Ham, "Country Style"

A dry-cured, smoked ham. Called "country ham" if produced in a rural area, and called "country-style ham" if produced elsewhere.


Intramuscular fat; flecks of fat within the lean. It is an important factor affecting quality in meat. Marbling enhances palatability by increasing juiciness and flavor.

Net Weight

Weight of the contents of a container after the weight of packaging and packing materials has been deducted.


To cook uncovered in a frying pan. The fat is poured off as it accumulates.


Meat cuts which have been fully cooked and require only reheating to serve.

Primal Cuts

Basic major cuts into which carcasses and sides are separated.


A nutrient. Foods of animal origin are the best source of high-quality, complete protein because they contain the 8 essential amino acids in the proportions necessary to build, maintain and repair the body tissues and strengthen its defense mechanism against infection and disease.


The juices exuded from fresh, cooked and cured meat cuts after they are packaged and which remain in the package at the time of opening.


A method of cooking meat in a skillet or pan while in the presence of a small amount of cooking oil. Meat pieced should be tender and cut very thin because cooking time is very short.


To brown surface of meat by short application of intense heat.


To cook in liquid at temperature of approximately 185°F. Bubbles form slowly and break below the surface.


Meat cuts which have been exposed to the dry smoke of hardwoods, or which have had liquid smoke applied externally or as a cure ingredient.

Stir Fry

A method of cooking small pieces of meat in a small amount of cooking oil over intense heat, usually in a wok. The meat is stirred constantly during cooking and is cooked for a brief time.

St. Louis Style Spare Ribs

Spareribs with the brisket bone removed.


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