collicle n.— «One floor-length refrigerated case contains at least 50 meat varieties, including such out-of-the ordinary stewing specialties as collicle (shoulder) and chuck deckle (pot roast).» —“A Time-Saver for the Kosher...
deckle n.— «I like to remove the first fat cap on top of the pork butt and the meat deckle right underneath this fat cap. This will get you down to the last layer of fat before the outside of the pork butt. This deckle is not very big and...
deckle meat n.— «Blade Meat.…Also called deckle meat or corner pieces. This boneless cut is situated over the shoulder end of the primal rib and is removed when the rib is prepared for roasting.» —by Arno Schmidt Chef’s...
deckle n.— «Though John Ross, head of the society’s contest-sanction committee, contends that “burnt ends come from whatever’s burnt,” be it beef or pork, the specialty derives from the point—also called the deckle or nose—the...
bow wow n.— «Bow wow: Veal meat from a newly weaned calf, which is beginning to turn in color from pale pink to red.» —“Chicago Speak” by Anne Keegan Chicago Tribune Feb. 17, 1994. (source: Double-Tongued...
deckle n.— «Most corned beefs are made from brisket, an ungainly cut of meat from the steer’s breast that runs anywhere from 8 to 13 pounds. Each brisket consists of two muscles: one, the so-called first cut, is flat, lean and of even...