Meat & Poultry

Wild Hare, a game species with dark red intensely aromatic meat that differs significantly in texture and flavour from farmed rabbit. The me...

Pick up The duck leg and you are working with a classic confit product originating in Gascony, south-west France. The leg contains a high pr...

From bistro to banquet hall, Pork Cheek earns its spot as a heavily worked muscle group with a high collagen and gelatine content. The const...

Veal cheek is one of the most prized cuts in modern gastronomy. The meat from a calf (maximum 8 months old, per EU Regulation 1760/2000) is...

Oxtail consists of a series of vertebrae encased in heavily worked muscle tissue with an exceptionally high collagen and marrow content. Wit...

Veal topside is one of the leanest and most tender cuts of the calf. The muscle fibres are fine-grained, virtually free of fat pockets, and...

Open any well-stocked walk-in and chances are you will find Pork Neck — a well-marbled cut with a high proportion of intramuscular fat compa...

When prep begins, Venison haunch is right there: a lean, dark red game cut with a pronounced earthy, aromatic flavour derived from the deer'...

Goose liver in the hospitality context refers to foie gras d'oie: the fattened liver of a specially force-fed goose produced under the Frenc...

Cooks know There well — a reason Calf's Tongue shows up on so many prep lists: it is a classic fifth-quarter product with a fine gelatine-ri...

Lamb rack is one of the most prestigious meat cuts in international gastronomy. The rack consists of 7–8 ribs with a thin layer of back musc...

Turkey legs contain dark muscle tissue with more intramuscular fat and myoglobin than turkey breast, resulting in richer flavour and greater...

Pork shoulder is one of the most widely used cuts for low-and-slow preparations in commercial kitchens. The shoulder comprises a combination...

Chances are Ox Tongue is already in your kitchen — a classic fifth-quarter product with firm compact muscle tissue and a characteristic roun...

Chances are Lamb Breast is already in your kitchen — an inexpensive cut with a high proportion of connective tissue fat and rib/breastbone....

Veal kidneys are a delicate fifth-quarter product with a finer, milder flavour than beef kidney. The kidneys of a calf (maximum 8 months old...

Open any well-stocked walk-in and chances are you will find Wild Duck — a game bird with a more intense pronounced flavour than farmed duck....

Hard to imagine a kitchen without Partridge — a small game bird of 350–500g with fine delicate meat and a mild, subtle game flavour. It is o...

Ox Cheek, a heavily worked muscle group with an exceptionally high collagen elastin and gelatine content. The constant chewing action throug...

Behind the pass, There is known as a reason Snipe shows up on so many prep lists: it is a small wading game bird of 80–120g with exceptional...

Chances are Chicken Breast Fillet is already in your kitchen — the lean breast muscle of the chicken. It is the most widely used product in...

Cooks know Entrecôte (French: entre = between, côte = rib) well — a cut from the longissimus dorsi of beef, taken between the 6th and 13th r...

Ask a seasoned cook about Duck Breast and you will hear about the breast muscle of the duck with a thick fat layer that is characteristic of...

Hard to run a kitchen without Pork tenderloin — the leanest muscle of the pig — the psoas major running along the spine, barely worked durin...

Few ingredients rival Lamb Loin Fillet when it comes to being the longissimus dorsi of the lamb cut from the saddle. It is the most tender p...

Pick up The ribeye and you are working with a cut from the longissimus dorsi with the adjacent spinalis dorsi muscle, including the characte...

Across kitchens, The beef tenderloin has made a name for itself — the psoas major of the bovine — a long muscle running along the spine that...

Day in, day out, The côte de boeuf delivers: a ribeye with the rib bone still attached, cut from the high rib section (ribs 6–12) of the bov...

The saddle of roe deer has earned its reputation — the longissimus dorsi of the roe deer — the most prized and sought-after part of the anim...

For the working chef, The pheasant needs no introduction: an elegant upland game bird found in forests, field margins and heathlands across...

In any well-stocked kitchen, The rack of lamb (carré d'agneau) earns its place: the rib section of the lamb, consisting of 7–8 ribs with the...

Across kitchens, The veal chop has made a name for itself — a bone-in rib cut from a calf of maximum 8 months old. The meat is pale pink, ex...

Ask a seasoned cook about Turkey Breast Fillet and you will hear about the pectoral muscle of the turkey — the largest poultry regularly use...

Open any well-stocked walk-in and chances are you will find Veal Shoulder — a well-marbled braising cut from a calf. The meat has a fine gra...

On the line, you will often reach for Rabbit — a lean,easily digestible meat with a fine-grained structure. It has a lower fat content than...

From bistro to banquet hall, Wild Boar earns its spot as the most widely hunted large game animal in Europe and has an intense nutty flavour...

Behind the pass, The lamb shank is known as the lower part of the hindleg of the lamb — a muscle mass with abundant connective tissue and a...

Veal sweetbreads (ris de veau) consist of two glands from the calf: the thymus gland (throat/neck) and the pancreatic lobes (abdominal/heart...

Smoked bacon is pork belly that has been cured and smoked for preservation and flavour development. In the Netherlands, a distinction is mad...

Ostrich is botanically a bird but culinarily treated as red meat with its high myoglobin content and dark red colour. It is one of the leane...

Cooks know The rabbit saddle (râble de lapin) well — the most prized cut of rabbit — the loin section running from the last ribs to the hind...

When prep begins, Guinea fowl is right there: an African breed kept in Europe as an alternative to chicken. The meat is darker and more inte...

Open any well-stocked walk-in and chances are you will find Lamb Shoulder — a fatty juicy cut from the foreleg of the lamb. It contains abun...

From bistro to banquet hall, Goose Breast earns its spot as a dark red fatty piece of poultry with a characteristic thick fat layer on the o...

Few ingredients rival Pork Belly when it comes to being the ventral section of the pig structured in alternating layers of lean muscle and f...

Few ingredients rival Quail when it comes to being a small game bird from the pheasant family weighing 90–160g per bird. The meat is darker...

Think Calf's Liver and you are looking at the liver of the calf — an offal product with exceptional nutritional value. The flavour is consid...

Few ingredients rival Venison Steak when it comes to being the loin or hindleg of red deer or roe deer portioned as steaks of 120–200g. The...

Chicken thighs are the dark thigh meat from the upper leg of the chicken. Dark meat contains more myoglobin, fat (7–10g per 100g vs 3g for c...

Spare ribs are the ribs of the pig, taken from the belly side or the loin side. St. Louis ribs are meatier and fattier; Baby Back ribs are n...

Few ingredients rival Chicken when it comes to being the most consumed meat in the world and a central protein in Mediterranean cuisine. In...

Walk through any serious kitchen and you will spot Foie gras: the liver of a force-fed duck or goose, produced through gavage. An emblem of...

Lardons are small cubes or strips of smoked or cured belly pork, a go-to in classic French braises and quiche Lorraine. In French cuisine th...

Escargots are edible land snails — an iconic component of Burgundian and Alsatian cuisine. Two main species: the Burgundy snail and the peti...