Essential Meat Terminology and Culinary Vocabulary

Vocabulary for Describing Meat

Describing Meat Quality (Adjectives)

• Red, Dark, White, Tender, Pinkish (Carn rosada)
• Bright Red (Vermell intens)
• Sweet, Game Meat, Dry (Seca)
• Tasty (Sabrosa)
• Versatile, Pink (Carn rosa)
• Farmed, Wild, Tasteless (Insípida, sense gust)
• Lean Meat (Sense greix, carn magra)

Meat Doneness Levels

These terms describe the internal cooking point of the meat:

• Punt més (Most done): WELL COOKED / WELL DONE
• Al punt (Medium): MEDIUM-RARE
• Punt menys (Least done): RARE / UNDERCOOKED

Essential Meat Cuts and Charcuterie

Meat Cuts Vocabulary

• LAMB LEG: Cama de xai
• HAM: Pernil
• CURED HAM: Pernil salat (This is the name for salted ham)
• STEAK: Bistec
• MINCED MEAT: Carn picada
• TENDERLOIN / SIRLOIN: Solomillo. LOIN alone means Llom.
• RUMP: Rabadilla (The upper part of the hind thigh, near the cow's rear)
• CHOPS: Xuletilles de xai (Lamb chops, typically grilled)
• BACON: Bacon

Cold Meats and Sausages (Charcuterie)

• COLD MEATS: General term used to refer to all types of embotits (cured sausages/charcuterie)
• CHORIZO: Xoriço
• SAUSAGE: Salsitxa
• BLACK PUDDING or BLACK SAUSAGE: Botifarra negra / Morcilla
• CURED HAM: Pernil salat

Ingredients and Preparation Methods

Flavoring Ingredients for Meat

• Mint (Menta)
• Garlic
• Rosemary (Romaní)
• Herbs
• Spices
• Vegetables
• Mushrooms
• Wine
• Berries (Fruits vermells)

Meat Preparation Techniques

Common ways to prepare meat include:

• Roast
• Grill
• Barbecue
• Steak Tartar
• Braised
• Stew
• Fried
• Carpaccio
• Well-cooked
• Mince
• Burgers
• Sauté
• Uncooked

Poultry Varieties and Characteristics

Chicken

It is the most common kind of poultry. The meat is firm, tasty, aromatic, and delicate. You can cook it in casseroles or stews, boil, steam, or braise it in white wine, or use it in soups and sauces.

Goose

It is tasty and tender and is the main ingredient in many different dishes, such as confit, pâté de foie gras, and simple goose fat for roasting potatoes.

Duck

It is very popular in French and Chinese cookery and is best oven-cooked as it is quite fatty. The breast can also be smoked, grilled, or pan-fried and turned into pâté de foie gras, similar to goose.

Turkey

It is generally presented whole, boned, in pieces (breast, thigh, wing, etc.) or sliced. The meat is cooked, smoked, seasoned, and stuffed. It replaces chicken in many dishes, and you can eat it cold in a salad, roasted, or stuffed. Canadians, Americans, and Britons eat it at Christmas.

Pheasant

It has quite dry meat, so it must be cooked carefully. It is often roasted or stuffed, perhaps with wine added. It can also be used in a casserole, braised, or as a pâté or terrine.

Guinea Fowl

The meat is lean and healthy. It is generally roasted or braised and is often a substitute for pheasant. It can be cooked at length, in red wine and with strong-tasting vegetables.