Filet mignon (French for "cute fillet" or "dainty fillet") is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer.
A steak (from Old Norse steik, "roast") is generally a cut of meat cut perpendicular to the muscle fibers, or of fish cut perpendicular to the spine.
The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
A scallop is a marine bivalve mollusk of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source.
The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified.
Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans.
ost meat roasts are large cuts of meat. Many roasts are tied with string prior to roasting, often using the reef knot or, in the more traditional sense, the packer's knot.
Whole chickens were on sale the other day at my local grocery store so I decided to pick one up.
The original type of sushi, known today as nare-zushi (馴れ寿司, 熟寿司), was first developed in Southeast Asia, and spread to south China before introduction to Japan.
Salmon is a relatively new ingredient for sushi. Salmon is an oily fish that has a mild to strong flavor along with a rich and semi-soft texture. It is very high in omega-3 and vitamin E.
Our skilled sushi chefs take into account not only taste, but the visual arrangement of his dishes.