Meat on the bone information

Meat on the bone or bone-in meat is meat that is sold with some or all of the bones included in the cut or portion, i.e. meat that has not been filleted...

Meat and bone meal (MBM) is a product of the rendering industry. It is typically about 48–52% protein, 33–35% ash, 8–12% fat, and 4–7% water. It is primarily...

List of pork dishes Pork Meat on the bone Steak Editors of Cook's Illustrated Magazine (2014). The Cook's Illustrated Meat Book. America's Test Kitchen...

alternative to the prime rib roast, which is usually from bones 6–12. They are similar in terms of the proportion of meat and bone, although the fifth rib...

the bone from the edible meat tissue. When poultry is used, it is sometimes called white slime as an analog to meat-additive pink slime and to meat extracted...

work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Unlike the tenderloin, the longissimus...

portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference...

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced...

and T-bone steaks are large cuts that include the filet. The small medallion on one side of the bone is the filet, and the long strip of meat on the other...

a bone-in rib steak, while the boneless ribeye is known as "Scotch fillet" or "whiskey fillet". In French cuisine, the entrecôte corresponds to the rib...

tender meat, such as steak tartare, are ideally made from the tenderloin. The three main "cuts" of the tenderloin are the butt, the center cut, and the tail...

attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is...

the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse...

just in front of the T-bone steak. It differs from the T-bone in that it lacks any of the tenderloin muscle. Cube steak A cut of meat, usually top round...

Advanced meat recovery (AMR) is a slaughterhouse deboning process by which the last traces of skeletal muscle meat are removed from animal bones after the primal...

teams at both schools found that the top blade of the chuck, specifically the infraspinatus muscle, contained tender meat, but there was a large seam of...

is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom...

mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing...

or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut...

often roasted "standing" on the rib bones so that the meat does not touch the pan. An alternative cut removes the top end of the ribs for easier carving...

other meals, especially meat meal, is used as a dietary/mineral supplement for livestock. The improper application of bone and meat meal products in animal...

Marbled meat is meat, especially red meat, that contains various amounts of intramuscular fat, giving it an appearance similar to marble. Beef quality...

"Philly cheesesteak". The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used. On a lightly oiled griddle...

in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pig between the belly and the leg. Suadero is noted for having a smooth...

In Spanish cuisine, in Spain, a bone-attached rib steak is called chuletón, while the same cut of meat, when its bone is removed, is called, in Spain...

grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked...