Souse meat is made of cow's face or heel, chicken feet or pig's face, shoulder, feet or knuckle. Souse cooks prepare it by cooking the meat and then soaking the cooked meat in a solution that contains vinegar, salt, parsley, cucumbers, minced hot peppers, fresh lemon juice or lime juice and an herb such as parsley.Know More
Souse is generally served with three main types of savory pudding. In Guyana souse is served with black pudding, which is a mixture of herb-infused cooked rice and pig's blood. In this region, souse cooks also make white pudding that contains all of the ingredients of black pudding with the exception that fresh coconut milk is used in place of the pig's blood. In other parts of the Caribbean, including Barbados, black pudding contains steamed spiced sweet potatoes that are also browned before serving to give it the appearance of blood. Their version of black pudding is either served as is or tucked into a sausage casing.
Souse, along with a small amount of its pickling juice, is primarily served on Saturdays in English-speaking parts of the Caribbean. Some locals and vendors, however, also prepare and serve the pickled meat on Fridays. Some Caribbean people sell souse and pudding out of their homes, specialty shops and roadside stands throughout the region.Learn more about Meat, Poultry & Seafood
An eye round steak is a steak cut from a boneless roast from the back leg of a cow. The back leg is referred to as the round. Eye round steaks, also called "eye of round" steaks, are leaner and tougher than steaks that contain more fat.Full Answer >
Rump roast comes from the back end of the cow, or the rump. The rump roast is cut from a larger cut called the bottom round and often comes to a point.Full Answer >
The majority of the T-bone steak is cut from the upper portion of the short loin on the cow. A small section of the T-bone is cut from the tenderloin area of the animal.Full Answer >
The filet mignon is a small cut of tenderloin located on the back rib cage of a cow. Meat from this particular region is typically tender, as it is not a weight-bearing portion of the animal.Full Answer >