Glossary of Terms

Game Meats are usually classified according to three categories: Small Birds, such as quail, are the first category. Second category is called Game Proper, which can be subdivided into Winged Game (such as duck, partridge, goose, and pheasant) and Ground Game (such as hare and rabbit). Big Game, the third category, is made up of predominantly venison. Elk and Wild Boar also fit into this section.

BRT - Boned, rolled and tied. Can, also, be netted.

Cervena - Is an appellation for premium, farmed venison from New Zealand. It is distinguished from all other Venison by the trademarked assurance that the meat has been naturally raised, and processed in accredited plants, according to a system of high quality standards.

Denver - The name is used to describe the collection of four leg primals - the Rump, Topside, Silverside and Knuckle. The far and silverskin have been removed and been divided into 7 or 8 subpimals. This cut would be found in Elk and Venison.

Feral - A feral animal is one that has reverted from the domesticated state to a stable condition more or less resembling the wild.

HOFO - Head on and feet on. Is also known as Chinese style.

Osso Bucco - means "bone with a hole" in Italian. Meat shanks are cut across the bone into slices of different thicknesses, then braised.

PSMO - Peeled Side Meat On. Another name for the full tenderloin with the side muscle on all of the outside fat removed, but the silver skin is still attached. 

Saddle - Saddles are the full loin including the ribs, tenderloin and loin. Lamb saddles do not include the rib section.

Silver Skin - Pork, beef, and lamb tenderloins all have an area of connective tissue known for its silvery-white appearance. Silver Skin doesn't dissolve when a tenderloin is cooked, so it needs to be removed.

Trim A - The term “trim” generally refers to boneless cuts used for grinding or sausage processing.

TTS - Trimmed to the Silver Skin.


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