Butchery & Charcuterie

Meat, poultry, game, fish and shellfish fabrication, curing, sausage-making, pâtés, terrines and confit — the craft of the boucher and the charcutier.

Butchery & Charcuterie (341) Ingredients & Pantry (112) Pastry & Baking (104) Stocks, Sauces & Soups (89) Techniques & Knife Skills (231) The Professional Kitchen (591) Wine & Beverages (492) World Cuisines (20)

Abats

Aging

Airline Chicken Breast

Aloyau

Anchovy / Anchois

Andouille / Andouillette

Angus

Araignée

Aspic

Baby Back Ribs

Back Fat

Back Ribs (Beef)

Bacon

Ballotine

Barding

Bavette / Sirloin Flap

Beard (Shellfish)

Beef Cheek

Beef Primal Cuts

Beef Tenderloin Tips

Bison

Blanquette de Veau

Bleu / Blue Rare

Bone Marrow / Moelle

Boning

Boning Knife

Boucher

Boudin Noir / Blood Sausage

Bresaola

Bresse Chicken

Brisket

Butcher’s Twine

Calf’s Liver / Foie de Veau

Canada AAA

Canada Prime

Capon / Chapon

Carcass

Carré de Porc

Carving

Casing

Caul Fat / Crépine

Caviar

Chain (Tenderloin)

Charcuterie

Chateaubriand

Chicken Breast / Suprême

Chicken Leg / Cuisse

Chicken Sizes

Chicken Tenderloin / Aiguillette

Chicken Wing

Chorizo

Chuck

Chuck Eye Steak

Chuck Roll

Chuck Short Ribs

Chuck Tender / Mock Tender

Clam / Palourde

Cod / Cabillaud

Cold Smoking

Collagen Conversion

Confit

Contre-Filet / Faux-Filet

Coppa / Capicola

Coral (Shellfish)

Corned Beef

Côte de Bœuf

Country-Style Ribs

Crab / Crabe

Crackling

Crépinette

Cretons

Cross-Grain Slicing

Crown Roast

Cube Steak / Minute Steak

Curing

Curing Salt

Cutting a Chicken into Eight

Cuttlefish / Seiche

Darne

Deckle

Denver Steak

Deveining

Doneness Temperatures (Meat)

Dry Brining Effect

Dry Cure

Dry-Aged Beef

Dry-Cured Ham

Dry-Packed Scallops

Duck

Duck Confit

Échine

Emulsified Sausage

Entrecôte

Equilibrium Curing

Eye of Round

Fabrication

Farce

Fat Cap

Fat Cap Management

Fat Rendering

Fat Smear

Filet Mignon

Fillet

Filleting a Flatfish

Filleting a Round Fish

Fish Carryover Risk

Fish Freshness

Fish Fumet Bones

Flank Steak

Flanken

Flat Iron Steak / Butler’s Steak

Flatfish

Foie Gras

Forcemeat

Forequarter

Frenching

Galantine

Game Birds

Gammon

Garde Manger

Goat (Chevon)

Goose

Goujons / Goujonettes

Grain-Fed Beef

Grass-Fed Beef

Gravlax

Grenadin

Grind (Meat)

Ground Beef / Mince

Grouse

Guanciale

Guinea Fowl / Pintade

Halibut / Flétan

Ham / Jambon

Ham Hock / Jarret

Hanger Steak / Onglet

Hanging (Game)

Head Cheese / Fromage de Tête

Heart / Cœur

Heritage Pork

Hindquarter

Hot Smoking

Ibérico Pork

Ikura

IMPS/NAMP Numbers

Inside Round / Topside

Internal Pressure Release

Jambon de Bayonne

Jambon de Paris

Jamón Ibérico

Kidneys / Rognons

Kobe Beef

Lamb Breast / Poitrine

Lamb Chop

Lamb Denver Ribs

Lamb Loin / Saddle

Lamb Neck / Collier

Lamb Primal Cuts

Lamb Rack / Best End

Lamb Shank

Lamb Shoulder / Épaule

Lamb Sirloin

Lamb vs Mutton

Langoustine / Scampi

Larding

Lardo

Lardons

Leaf Lard

Lean

Leg of Lamb / Gigot

Lobster / Homard

London Broil

Mackerel / Maquereau

Macreuse

Magret

Marbling

Merguez

Merlan

Milk-Fed Veal

Mollusk Purge

Monkfish / Lotte

Montreal Smoked Meat

Mortadella

Mousseline

Muscle Fiber Direction

Muscle Moisture Retention

Mussel / Moule

Natural Casing

Navarin

Nitrite

Noisette (Meat)

Noix de Veau

Noix Pâtissière

Octopus / Poulpe

Offal / Variety Meats

Osso Buco

Outside Round / Silverside

Oxtail

Oyster (Poultry) / Sot-l’y-Laisse

Oyster / Huître

Paillard

Paleron

Panade

Pancetta

Partridge / Perdrix

Pastrami

Pâté

Pâté en Croûte

Paupiette (Fish)

Pavé (Fish)

Peameal Bacon

Pellicle

Pheasant / Faisan

Picanha / Rump Cap

Picnic Shoulder / Hand

Pin Bones

Pink Curing Salt

Poire

Pork Belly / Poitrine

Pork Butt / Boston Butt

Pork Cheek / Jowl

Pork Chop

Pork Cutlet / Schnitzel

Pork Fat Types

Pork Loin / Longe

Pork Primal Cuts

Pork Sirloin

Pork Tenderloin / Filet Mignon de Porc

Pork Trotter / Pied de Porc

Porterhouse Steak

Portion Cut

Poularde

Poultry

Poussin / Cornish Hen

Pré-Salé Lamb

Primary Bind

Prime Rib / Standing Rib Roast

Prosciutto

Protein Binding

Protein Purge

Protein Rest Gradient

Protein Tightening

PSMO

Pulled Pork

Quail / Caille

Quasi

Quenelle

Rabbit / Lapin

Râble

Render

Rest Equalization

Resting

Resting Meat

Rib Cap / Spinalis

Rib Fingers

Rib Primal

Ribeye

Rillettes

Round / Hip

Round Fish

Sablefish / Black Cod

Salami / Saucisson Sec

Salmon / Saumon

Salt Cod / Morue

Sardine

Sashimi Grade

Sausage

Scallop / Coquille Saint-Jacques

Sea Bass / Loup de Mer / Bar

Sea Urchin / Oursin

Seafood Brining Logic

Seam Butchery

Secondary Cut Utilization

Secreto, Presa & Pluma

Shank / Shin

Shellfish Doneness Window

Shellstock Tag

Short Loin

Short Plate

Short Ribs / Jacob’s Ladder

Shoulder Clod

Shoulder Tender / Petite Tender

Shrimp / Prawn

Shucking

Silverskin

Sinew Management

Sirloin (North America) / Rump

Sirloin Tip / Thick Flank

Skin Rendering

Skirt Steak / Hampe

Sole

Souris d’Agneau

Sous-Noix

Spareribs

Spatchcock

Squab / Pigeon

Squid / Calmar

St. Louis-Style Ribs

Stewing Beef / Braising Steak

Strip Loin / Sirloin

Subprimal Cut

Suprême (Fish)

Sweetbreads / Ris

T-Bone Steak

Tenderising

Tenderloin / Fillet

Terrine

Tomahawk Steak

Tomalley

Tongue / Langue

Top Sirloin / Rump Steak

Torchon

Toro

Toulouse Sausage

Tournedos

Tri-Tip

Tripe / Tripes

Tronçon

Trout / Truite

Trussing

Tuna / Thon

Tunnel Boning

Turbot

Turkey

Tying a Roast

USDA Prime

Veal Breast / Tendron

Veal Escalope / Scaloppine

Veal Leg / Cuisseau

Veal Loin / Longe

Veal Primal Cuts

Veal Rack / Carré

Veal Shank / Jarret

Veal Shoulder / Épaule

Vegas Strip Steak

Venison / Chevreuil

Wagyu

Wet-Aged Beef

Wiener Schnitzel

Wild Boar / Sanglier

Wishbone

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