Contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic.

A layer of firm subcutaneous porcine fat It is rendered to make lard; added when making sausages and terrines for added texture, flavor, and moisture; and cured as a stand-alone charcuterie item

The fell is the paper-thin covering of outer fat on a roast It is usually removed for small cuts, like chops, but kept in place for roasts and legs because it helps retain the shape and juiciness when cooking

Made of plant cellulose, with both edible and non-edible versions.

Traditionally, a thick (2-1/2 in) steak sliced from the mid-region of the bovine psoas major muscle and devoid of any connective tissue or fat The term may now refer to any steak cut from the beef tenderloin and may include the psoas major, psoas minor, sartorius muscles as well as connecting tissue and fat

As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.

(French) A mixture of herbs added at the end of cooking so they don't lose their flavor Parsley, chervil, tarragon, or chives are common

A term used to describe the part of the smoker where the fire is built. This is most generally used on horizontal smokers also called Offset smokers.

To flame foods by dousing in some form of potable alcohol and setting alight.

Consists of the rectus abdominis muscle from the flank region and is separated from the transversus abdominis, obliquus abdominis internus, andobliquus abdominis externus muscles through the natural seams. It is practically free of fat and the membranous tissue (IMPS- 193). Some butchers label this cut as a "London broil".

Large flames that are caused by juices and fats dripping onto hot charcoal below

The American name for the cut known as butlers steak in the UK and oyster blade steak in Australia and New Zealand. The steak encompasses the bovine infraspinatus muscles, and is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). It is sometimes sold as a top blade roast.

Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to three pounds. The entire top blade usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling.

A flat cooking surface that is a cross between a griddle and a grill

The fattened liver of a duck or goose See gavage

(French) Base or bottom In cooking, a "fond" is the term for stocks used in the preparation of sauces. American chefs may refer to the particles stuck to the bottom of a pan from cooking as "the fond".