Fish, poultry, & meat

Fish, poultry, & meat

Cooking with seafood, poultry and meat.

Industry: Culinary arts

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Fish, poultry, & meat

American buffalo

Culinary arts; Fish, poultry, & meat

American Buffalos are presently raised on game farms. The meat is very tender and tastes quite a bit like lean beef. It has no pronounced gamey flavor. Also called "bison."

antelope

Culinary arts; Fish, poultry, & meat

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.

bacon

Culinary arts; Fish, poultry, & meat

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 ...

bear

Culinary arts; Fish, poultry, & meat

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 ...

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 ...

beef

Culinary arts; Fish, poultry, & meat

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, ...

beef tartare

Culinary arts; Fish, poultry, & meat

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, ...