Antibiotic-Free: Growing U.S. consumer concern about using antibiotics in animal feed has led to a niche market of “antibiotic-free” animal products.

Black & Blue: Nearly raw.

Broiled: Heat source from above, preferably an open flame.

Braised: Cooked slowly at low temperatures in a reducing liquid such as wine or broth.

Certified Angus Beef:  Certified Angus Beef is a program founded by cattle ranchers in an effort to certify that Angus cattle have consistent, high-quality beef with superior taste. The terms Angus Beef or Black Angus are loosely and commonly misused or confused with certified Angus beef in the food service industry.

Choice: High quality, widely available beef (top 54% quality).

Confit: Cooked slowly at low temperatures while submerged in liquified fat or oil.

Dry Aged: After the animal is slaughtered and cleaned, cuts will be placed in a cooler. The beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Dry-aging can take 15–28 days, sometimes purposely done for longer periods of time, and will see up to a third or more of the weight lost as evaporated moisture.

Fried: Cooked in hot oil or fat/lard.

Grass-Fed: Cattle that have been raised exclusively on forage.

Grain-Fed: Cattle raised primarily on forage, but “finished” in a feedlot with grains to fatten them.

Grilled: Heat source from below, preferably a flame heating a metal grill.

Marbling: Refers to the quality and look of the intra-muscular fat that is, ideally, evenly dispersed within the meat.

Medium Well: Slightly pink center, thick grey edges.

Medium: Pink center, grey edges.

Medium Rare: Pink throughout with slightly red center, seared edges.

Organic: Cattle raised without added hormones, pesticides, or other chemicals, though requirements for labeling it “organic” vary widely.

Prime: Highest in quality and marbling, limited supply (top 3% quality).

Rare: Red center, pink edges with a sear on the outside.

Roasted/Rotisserie: Cooked slowly in surrounding heat, such as in an oven or over a pit, often rotated on a spit to ensure even contact with the heat source on all sides of the meat throughout the cooking process.

Seared: Cooked on a hot flat usually metal surface, like in a pan.

Sous Vide: Cooked in a sealed bag that is submerged in a temperature controlled bath of hot water.

Wagyu: A term used to describe 4 Japanese breeds of cattle that are genetically predisposed to intense marbling of fat.

Well Done: Grey throughout.

Wet Aged: Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. Wet-aging is popular because it takes less time (typically only a few days) and none of the weight is lost in the process.


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