Carbon Jargon

• broiling -- cooking in an oven by direct, radiant heat from above
• conformation -- the proportion of meat to bone in a meat carcass
• finish -- the proportion of fat to lean in a meat carcass
• marbling -- creamy white firm fat interspersed within the lean parts of a cut of meat
• sautéing -- frying lightly in fat in a shallow, open pan; also known as pan-frying