Separates seeds and peelings from meat and juice of fruits and vegetables. Use to make sauces, pie fillings, ketchup, and more.

Germany - Combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms frankfurter, wiener and hot dog often used interchangeably; sizes range from big dinner frankfurters to small cocktail size; may be skinless or with natural casings. - Cooked, smoked sausage

Also called hotdogs. A cooked sausage made of mixed, extremely fine ground meats - almost an emulsion in the grind.

The discoloration and dehydration of flesh in freezer-stored meats due to exposure to air

Poly-coated. Use for maximum protection against freezer burn. 1100 ft. roll should wrap 15-20 deer. 450 ft. roll should wrap 7-9 deer.

USDA approved. Prevent patties from sticking together when frozen.

Acrylic adhesive holds tight in freezer temperatures.

The process of removing meat and connective tissue from a bone end to make its presentation more sophisticated Rib and shank bones are those usually frenched

Sausage made from meat that has not been cured. Must be refrigerated and cooked thoroughly before eating.

A preparation of poultry, rabbit, or other white meat in a sauce. In American cooking, it is a method of stewing whereas in French cooking it is a method of braising.

Italy - Cured lean pork, chopped coarsely and a small quantity of cured lean beef; highly spiced Some varieties made with hot spices, some with sweet spices - Dry sausage

(French) Literally, aroma A shorthand reference to a "fumet de poisson", or a fish stock