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  2. Goat meat - Wikipedia

    en.wikipedia.org/wiki/Goat_meat

    Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising. [16] Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef , [ 20 ] and less energy than beef and lamb; [ 16 ] therefore, it requires low-heat, slow cooking to preserve ...

  3. Lamb and mutton - Wikipedia

    en.wikipedia.org/wiki/Lamb_and_mutton

    The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two. Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a chine bone.

  4. Marbled meat - Wikipedia

    en.wikipedia.org/wiki/Marbled_meat

    Marbling - is the intermingling or dispersion of intramuscular fat within the lean. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade. [1]

  5. Pastrami vs Corned Beef: Which is Fattier? - AOL

    www.aol.com/pastrami-vs-corned-beef-fattier...

    Pastrami is delicious for several reasons: The cut: The navel is more marbled than the brisket, which is what’s used to make corned beef. The preparation: Pastrami is smoked and then steamed ...

  6. Meat chop - Wikipedia

    en.wikipedia.org/wiki/Meat_chop

    Meat chop. A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual 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 is not always clear.

  7. Ribs (food) - Wikipedia

    en.wikipedia.org/wiki/Ribs_(food)

    Ribs (food) Beef rib, a French style bone-in rib eye steak, served with french fries ( steak frites) Beef ribs on a smoker grill. Pork ribs on a smoker grill. Inside of a beef rib cooked on a smoker grill. Ribs of pork, beef, lamb, and venison are a cut of meat. The term ribs usually refers to the less meaty part of the chops, often cooked as a ...

  8. White meat - Wikipedia

    en.wikipedia.org/wiki/White_meat

    Mammal flesh (eg; beef, pork, goat, lamb, doe, rabbit) is excluded and considered to be red meat (although rabbit meat is sometimes considered to be white meat). Periodically some researchers allow lean cuts of rabbit to be an outlier and categorize it into the “white meat” category because it shares certain nutritional similarities with ...

  9. Brisket - Wikipedia

    en.wikipedia.org/wiki/Brisket

    Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of ...