Removing the extra fat, bones, and connective tissues that gives a wholesale and retail cuts neat and clean finish.

Assures that every customer gets the same amount of serving for the same price paid for.

Adding fat to a very lean and/or tough pieces of meat.

Softening a cut of meat by breaking down its interior fibers to make it easier to eat and digest.

The food is first browned at a high temperature, then simmered in a covered pot in cooking liquid.

The hottest stage in cooking using moist-heat method.

A form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.

This relies on heat conducted through the air from an open flame. 

Cooking in liquid below boiling point (82-99°C or 180- 211°F).