Meat, Poultry, and Seafood Fabrication Vocabulary

A set of vocabulary flashcards covering key cuts, fabrication flows, and terminology for poultry, duck, beef, game birds, pork, lamb, seafood, and goat from the CUL 231 lecture notes.

Frenched rack

A classical lamb cut where meat and connective tissue are removed from the ends of the rib bones for presentation.

Beef Fabrication Hierarchy

The structural progression of beef cutting: Carcass → Side → Quarter → Primal → Subprimal → Fabricated Cut → Portion/Menu Cut.

Ribeye Steak

A portion cut derived from the ribeye roll subprimal of the beef rib primal.

Giblets

Poultry offal consisting of the heart, liver, gizzard, and neck, commonly used for gravy, stuffing, and stock.

Duck Tenderloin

The inner breast muscle of a duck, commonly prepared by sautéing.

Small Game Birds

Very small birds such as quail that are often served whole or semi-boneless rather than extensively portioned.

Boston Butt

A subprimal of the pork shoulder primal used for blade steaks, country-style ribs, BBQ, roasting, and pulled pork.

Pork Jowl

A cut from the pig's head/cheek area that is sliced, cured, or braised.

Dressed Fish

A finfish product resulting from scaling, gutting, and removing fins, gills, and head from a whole or round fish.

Steak or Darne

A fish portion cut made by cutting a whole fish crosswise.

Supreme (Fish)

A fish portion cut created by splitting a fillet lengthwise.

Bias Portions

Fish portion cuts created by cutting a fillet diagonally.

Fish Fumet

A fish stock made by reserving and cooking the frame and bones of a fish.

Fish Fabrication Sequence

The processing order for finfish: Whole/Round → Drawn → Dressed → Fillet/Steak → Portion.

Adductor Muscle

The usable portion of a scallop that is removed from its shell.

Flat Iron Steak

A menu cut derived from the shoulder clod subprimal of the beef chuck primal.

Filet Mignon

A portion/menu cut derived from the beef tenderloin primal (specifically butt, center-cut, or tail).

St. Louis-Style Ribs

Fabricated cuts derived from the pork sparerib section.

Goat Fabrication Flow

The breakdown sequence for goat: Carcass → Shoulder + Rack/Rib + Loin + Leg + Breast + Shank + Neck → Chops/Roasts/Cubes → Portion Cuts.

Basic Chicken Fabrication Flow

The breakdown sequence for chicken: Whole Chicken → Breast + Wings + Legs → Legs divided into Thighs + Drumsticks → Breast portioned or deboned → Carcass reserved for stock.