Dicing - To cut a larger cut or joint of meat into smaller cubes of even size, Trimming - Used to remove any elastin, excess fat and sinew from a piece of meat, Slicing - Cut the meat into thin strips or pieces, Stuffing - Placing a mixture in a cavity or pouch, Skinning - Removing the skin from a cut of meat, Tying - Used to shape a cut of meat for cooking,

Meat prep methods

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