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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