Glossary
- Aging (Beef)
- The process of allowing beef to rest after slaughter typically under controlled temperature and humidity. This can be either dry-aging (exposed to air) or wet-aging (vacuum-sealed). Aging tenderizes the meat and intensifies its flavor.
- Antibiotic-Free
- Meat from animals raised without the routine use of antibiotics. This practice aims to prevent the development of antibiotic-resistant bacteria.
- Artisan Cut
- A less common or specialty cut of meat, often prepared with particular skill and attention by a butcher.
- Barding
- Wrapping lean cuts of meat (like tenderloin) with fat (often bacon or pork fatback) before cooking to add moisture and flavor.
- Blade Tenderizing
- A process where a machine with small blades or needles pierces the meat to break down muscle fibers, resulting in a more tender texture.
- Bone-In
- A cut of meat that still contains the bone. Bones can contribute flavor and moisture during cooking.
- Braising
- A slow, moist-heat cooking method where meat is seared at high heat and then simmered in liquid until tender. Ideal for tougher cuts.
- Brisket
- A tough cut of beef from the chest area, best cooked low and slow through braising or smoking.
- Broiling
- Cooking meat under direct, high heat from an oven broiler. Best for thinner cuts.
- Butcher
- A skilled professional who cuts, prepares, and sells meat.
- Carry-Over Cooking
- The phenomenon where a cooked piece of meat continues to rise in internal temperature after being removed from the heat source. Resting allows this process to complete and the juices to redistribute.
- Casing (Sausage)
- The natural (animal intestine) or artificial membrane used to hold sausage meat.
- Certified Humane
- A third-party certification program that sets standards for humane animal treatment throughout their lives.
- Choice (Beef Grade)
- A USDA quality grade for beef that is high quality but with less marbling than Prime.
- Chuck
- A primal cut of beef from the shoulder area, often used for roasts, stews, and ground beef.
- Confit
- A cooking method where meat (often duck or pork) is salted and then slowly cooked in its own fat at a low temperature.
- Connective Tissue
- Tough tissue in meat (like collagen and elastin) that breaks down with slow, moist heat, contributing to tenderness.
- Corn-Finished
- Meat from animals that were primarily fed corn in their final stages of life. This can impact the flavor and fat content.
- Cross-Grain (Slicing)
- Cutting meat perpendicular to the direction of the muscle fibers, which shortens them and makes the meat more tender to chew.
- Cure
- A method of preserving meat using salt, sugar, nitrates or nitrites, and sometimes smoke and spices.
- Dry-Aging
- See Aging (Beef).
- Dry Rub
- A mixture of dry spices and herbs rubbed onto the surface of meat before cooking to add flavor and create a crust.
- Elastin
- A type of connective tissue in meat that does not break down during cooking and can result in a chewy texture.
- Farm-to-Table
- A movement emphasizing the direct sourcing of food from local farms to consumers.
- Filet Mignon
- A very tender, lean cut of beef from the tenderloin.
- Finishing (Livestock)
- The final period of an animal's life when it is fed a specific diet to achieve desired weight and fat composition.
- Flank Steak
- A flavorful but potentially tough cut of beef from the belly area, best marinated and sliced against the grain.
- Forage
- Plant material (grasses, legumes, etc.) that grazing animals consume.
- Free-Range (Poultry)
- Poultry that has access to outdoor areas for a significant portion of the day. The size and quality of the outdoor area can vary.
- Game Meat
- Meat from wild animals that are hunted for food (e.g., venison, bison, elk).
- Gestation Crate
- A small, individual enclosure used for housing pregnant sows in some conventional pork production systems. 8Primal prioritizes pork from farms that do not use gestation crates.
- Grain-Finished
- Meat from animals that were fed a diet primarily consisting of grains (like corn, barley, or wheat) in their finishing phase. This can lead to more marbling and a different flavor profile compared to grass-finished.
- Grass-Fed
- Meat from animals that have primarily grazed on grass and other forages throughout their lives.
- Grass-Finished
- Meat from animals that were fed grass and forages for their entire lives, including the finishing phase. This is often associated with a leaner profile and different nutritional content compared to grain-finished.
- Grilling
- Cooking meat over direct heat on a grill, typically using propane, charcoal, or wood.
- Ground Meat
- Meat that has been mechanically minced or ground.
- Heritage Breed
- Traditional livestock breeds that were raised before the industrialization of agriculture. They often possess unique flavors and characteristics and can be better suited to specific environments.
- Humane Handling
- The practice of treating animals with care and minimizing stress and pain throughout their lives, including during transportation and slaughter.
- Injected
- Some meats are injected with brines or solutions to enhance moisture and flavor. 8Primal prioritizes naturally flavorful meats.
- Intramuscular Fat
- Fat marbled within the muscle tissue, contributing to flavor, tenderness, and juiciness.
- Larding
- Inserting strips of fat (lardons) into lean cuts of meat before cooking to add moisture and flavor.
- Lean Meat
- Meat with a low fat content.
- Loin
- A primal cut of meat from the back of the animal, known for producing tender cuts like steaks and roasts (e.g., sirloin, tenderloin).
- Low and Slow
- A cooking technique involving low temperatures and long cooking times, often used for tough cuts to break down connective tissue.
- Marbling
- The flecks and streaks of intramuscular fat within muscle tissue. Marbling contributes significantly to the flavor, tenderness, and juiciness of meat.
- Marinade
- A seasoned liquid used to soak meat before cooking, often containing acids, oils, and flavorings to tenderize and add taste.
- Meat Board
- A curated selection of various meats, often served together for sharing.
- Natural
- According to the USDA, "natural" meat and poultry products must be minimally processed and contain no artificial ingredients or added color. However, the "natural" label does not address raising practices.
- No Added Hormones
- Meat from animals raised without the use of supplemental hormones. This is a legal requirement for pork and poultry in the US.
- No Antibiotics Administered (NAA)
- Similar to antibiotic-free, indicating that the animals were raised without receiving antibiotics.
Meat is our Passion
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