Sweetbread (Thymus Gland)

December 21, 2010 No comments yet
Sweetbread is the glandular part of the Thymus gland from younganimals. It is prepared by removing all the fat and adjacentconnective tissues.
fancy-meat-sweetbread

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Heart

December 21, 2010 No comments yet
Red thoracic offal prepared by removing the auriculae, valvesand pericardium trimming the visceral fat.
fancy-meat-heart

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Kidney

December 21, 2010 No comments yet
Red abdominal offal prepared by removing the kidney capsule, ureter, blood vessels and fat.
fancy-meat-kidney

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Liver

December 21, 2010 No comments yet
Red abdominal offal prepared by removing the capsule, lymphnodes and fat deposits.
fancy-meat-liver

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Tail

December 21, 2010 No comments yet

Consists of the bone-in tail.

Point requiring specification:
  • Fat trim

fancy-meat-tail

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Cheek Meat Papillae Off

December 21, 2010 No comments yet
Consists of the masseter muscles after removing the membranesand the mouth papillae.
fancy-meat-cheek-meat-papillae-off

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Tongue (Swiss cut)

December 21, 2010 No comments yet
Prepared by removal of the hyoid bone, fat, connective tissue andregional lymph nodes. Graded according to weight and color.
fancy-meat-tongue

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Thick Skirt (Hanging Tender)

December 21, 2010 No comments yet

Thick Skirt is the lumbar portion of the diaphragm.

fancy-meat-thick-skirt

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Bovine Fancy Meats

December 21, 2010 No comments yet

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Trimmings

December 20, 2010 No comments yet

Trimmings are those portions of meat remaining after deboning the carcase and preparing the primal cuts.
Ligaments and tendons are excluded.

Point requiring specification:

  • Fat score.

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