Goat meat is also a major delicacy in Nepal, and both castrated (khashi-ko-masu) and uncastrated (boka-ko-masu) goats are sacrificed during Dashain, the largest annual celebrations in the country, as well as on other festive occasions. There are many separate dishes, which together include all edible parts of the animal. Bhutun is made from the gut, rakhti from the blood, karji-marji from the liver and lungs, and the feet – khutti – are often made into soup. Sukuti is a kind of jerky, while sekuwa is made from roasted meat and often eaten with alcoholic beverages. In addition to these dishes, goat meat is often eaten as part of momos, thukpa, chow mein and other dishes in various parts of the country. Taas is another popular fried goat meat dish in Nepal, particularly popular in districts of the central region.
Goat meat or goat’s meat is the meat of the domestic goat (Capra hircus). The common name for goat meat is simply “goat”, while that from young goats can be called “kid”, capretto (Italian), or cabrito (Spanish and Portuguese). In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, “mutton” is used for both goat and lamb meat.Cabrito, a specialty especially common in Latin American cuisine such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. In Mexican cuisine, there are a variety of dishes including Birria (a spicy goat stew) and cabrito entomatado which means it is boiled in a tomato and spices sauce.
What are the 9 primal cuts of meat?
The nine primal beef cuts are the chuck, brisket, rib, plate, shank, short loin, sirloin, round, and flank.
Goat has historically been less commonplace in American, Canadian and Northern European cuisines but has become more popular in some niche markets, including those that serve immigrants from Asia and Africa who prefer goat to other meat. As of 2011 the number of goats slaughtered in the United States has doubled every 10 years for three decades, rising to nearly one million annually. While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors, especially in cities such as New York City and San Francisco. Costco stores in the Philadelphia suburbs keep whole frozen goats in a Halal case. Brady, Texas has held its Annual World Championship BBQ Goat Cook-Off annually since 1973.Goats consume less forage than beef cattle. A hectare of pasture can sustain 25 goats or more, compared to five steers. A goat may produce 18 kg (40 lb) of meat, which is much less than that of cattle or pigs, often making goats unsuitable for modern meat processors.
What are the 5 primal cuts of goat?
Primal cuts of the goat include:Neck.Shoulder or rack.Rack.Loin.Leg.Flank.Breaks and shank. Cached
Goat is both a staple and a delicacy in the world’s cuisines. The cuisines best known for their use of goat include African cuisine, Middle Eastern, North African, East African, West African, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Mexican, Caribbean (Jamaica), Dominican cuisine and Ecuadorian. Cabrito, or baby goat, is a very typical food of Monterrey, Nuevo León, Mexico; in Italy it is called “capretto”. Goat meat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety.Goat has a reputation for having a strong, gamey flavor, but the taste can also be mild, depending on how it is raised and prepared. Caribbean cultures often prefer meat from mature goats, which tends to be more pungent, while some other cultures prefer meat that comes from younger goats that are six to nine months old. Ribs, loins, and tenderloin goat meat are suitable for quick cooking, while other cuts are best for long braising. Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef, and less energy than beef or chicken; therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.
The culinary name “chevon”, a blend of chèvre “goat” and mouton “sheep”, was coined in 1922 and selected by a trade association; it was adopted by the United States Department of Agriculture in 1928., however the term never caught on and is not encountered in the United States. “Cabrito”, a word of Spanish and Portuguese origin, refers specifically to the meat of a young, milk-fed goat. It is also known as chivo.In Africa, among the Chaga people of Tanzania, a ceremonial goat (locally called ndafu) is gutted and roasted whole as part of a centuries-old tradition. The ceremonial goat is the preferred replacement to the wedding cake used in many weddings around the world.
On the Indian subcontinent, the rice dish mutton biryani and the mutton curries prepared in parts of Uttar Pradesh, Hyderabad and Bihar, use goat meat as a primary ingredient to produce a rich taste. Curry goat is a common traditional Indo-Caribbean dish. In Bangladesh, West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a khashi, a castrated goat with meat that has richer taste and a milder, less gamey flavour.
Southern Italian, Greek, Serbian, and Portuguese cuisines are also known for serving roast goat in celebration of Easter (in Italian cuisines, goat is used in spaghetti bolognese and lasagna as an alternative for lamb or beef), with the North of Portugal serving it as well on Christmas day; goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).
When hot, add the onions. Sauté until the onions begin to turn a pale golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat but leave the remaining oil in the pan.
Add 1/2 a cup of hot water to the pan and stir to mix well. Bring to a simmer and cover the pan. Cook until the meat is tender. You will need to keep checking on the goat or sheep as it cooks and adding more water to the sauce if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.The back half of the goat is the best part for use in curries, such as the leg and loin. Meat may be sold bone-in or boneless, and can often be found already cut into stew meat.
Add the goat or sheep pieces to the masala, season with salt to taste, and stir to fully coat the meat with the masala. Sauté until the goat or sheep is browned well.
In India, mutton often refers to goat meat instead of sheep and it is cooked in numerous delicious ways. This simple yet delicious version of mutton or goat curry is also easy to put together and you can use goat meat or sheep.When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.
A mix of sautéed onions, tomatoes, garlic, and onion is puréed to make a flavorful sauce with a perfect balance of savory, aromatic spices. Dried spices add an unbeatable depth of flavor as the ingredients simmer together. Goat curry is delicious served with steamed rice, a salad, and raita. If you thicken the gravy, it tastes just as good with hot, freshly made chapatis.
Goat has a similar flavor to lamb but is not as lean, making it a bit richer. Goat curries can vary in flavor from very spicy to mild, but all have a savory sauce featuring a mix of aromatics and spices.
What are the 8 primal cuts of meat?
To start, there are eight main cuts of beef known as the primal cuts, listed below:Chuck.Rib.Loin.Round.Flank.Short Plate.Brisket.Shank.
We now also offer quality goat meat cuts. We raise Boer Goats- originated in Africa and they are the top meat goat around the world. Our Boers are also raised on the same grasses as our sheep and cattle so you get no surprises. A good quality grass-fed product.Note that we have not included the methods of sous vide or pressure cooking in this chart, because these are methods that can be applied to nearly every cut. We encourage you to try these methods, if you have the equipment to do so.For other areas that you may or may not want to contend with as individual cuts, choosing ground lamb or goat is always a good versatile option to receive for pasta, meatballs, and stir-fry.
Psst: We urge you to consider, or rather, reconsider everything you think you know about mutton (i.e. meat from sheep over two years old). Perhaps our primer on tenderness and flavor will help convince you (it’s all in how you cook it). If you buy mutton, you’ll get more meat, and more delicious flavor all around.
A slow-cooking preparation where meat is cooked at low temperatures for extended periods. Wood or charcoal acts as the heat source while also providing smoke. Barbecue can involve dry- and moist-heat, depending on how humidity is controlled.
A moist-heat, slow-cooking preparation where meat is cooked submerged in or surrounded by a liquid; can be performed on a stovetop, in an oven, or with a slow cooker.Lamb and goat chops include rib chops, loin chops, and sirloin. Rib chops will each have one to two ribs, depending on thickness. Loin chops are a “combination cut” and are a portion of the loin muscle and a portion of tenderloin joined together by a bone. Both formats are best in 1-inch thickness.
What is the best cut of goat for curry?
Which Cut of Goat Meat Is Best for Curry? The back half of the goat is the best part for use in curries, such as the leg and loin. Meat may be sold bone-in or boneless, and can often be found already cut into stew meat.
For both lamb and goat, the roast category will typically include leg, rack, and shoulder roasts. The rack is sometimes prepared “frenched,” which means they strip the meat from the rib bones. This is solely for appearance. We’re big fans of leaving that delicious rib meat on the bone so we can gnaw it off at the table. Lamb and goat shoulder roasts can also be available bone-in or boneless and are the best cut for slow-cooking.Lambs and goats are similar in their size, butchery and cooking methods, so this information applies to both. Lamb and goats are generally sold only as a whole carcass, the total weight of which is still likely less than a single side of pork. Getting the whole carcass will give you the choice of every cut and format available, especially if you choose to do something different with each side. Typical weights for whole-carcass lamb are 50 to 70 lbs. Goats are typically 10 to 20 lbs. lighter.
Given that you will have two sides of lamb or goat to choose from, you may consider turning one side into roasts and the other side into chops and cubed options. This means that one side would provide you with shoulder roast, rack of lamb, and leg of lamb. The other side would provide you with shoulder stew meat, rib chops, and lamb/goat kabobs (from the leg).
A dry-heat quick-cooking method that involves a high-heat source below the meat. Fuel is provided through charcoal or gas. Smoke can be added, often with wood chips or sawdust.A combination cooking method where meat is seared in a hot pan on the stovetop, flipped, and then transferred into a low-degree oven to finish cooking. (You can also flip this order, starting in a low-degree oven and finishing in a hot stovetop pan, a technique known as a reverse sear.)
What is the most expensive cut of meat on a goat?
The most expensive cut on a goat is the loin. come from the ribs depending on the butcher. Goat meat does not have marbling and is leaner than lamb.
Short loin is similar to sirloin cuts, but is closer to the center of the cow and more tender than sirloin cuts as a result. Like sirloin, it dries out very fast so it’s typically best grilled or fried. Common short loin cuts include NY strip, T-Bone, porterhouse, tenderloin filet, filet mignon and strip loin.The types of portion cuts you can find for chuck are ground chuck (hamburgers), chuck short ribs, shoulder tender medallions, chuck pot roast, shoulder steak, flat-iron steak and stew meat, amongst others.There’s typically only two cuts of brisket you’ll find widely available: brisket point and brisket flat. They are both better slow-cooked, but the flat is distinguished by its leaner quality.A barbecue favorite, the brisket cut belongs to a cow’s breast. Brisket is known for its fatty, tough texture, but if prepared correctly (low and slow) it can be cooked to melt-in-your-mouth perfection. Just be careful when slow cooking – with brisket, there’s a slim margin between juicy and dry! That’s why you should always tenderize and marinate this cut before slow cooking to soften it up. The round primal region is an inexpensive, lean cut. Located near the cow’s hind legs, it’s typically a tough cut of beef. Due to the leanness of this cut, it’s important to thoroughly research how to prepare and cook the individual portion cuts of this primal region; sometimes it calls for high heat cooking (like top, bottom and eye round portion cuts), or slow-cooking (like rump and eye roast). As the name implies, the rib primal cut refers to meat cut from the cow’s ribs and backbone. Of the 13 pairs of ribs on a cow, only the last six are classified in this section – the rest are grouped with chuck and short plate! Rib cuts are notable for their fatty marbling, tenderness, and distinctive flavor. Rib cuts tend to be a little pricier than most and are often better slow-cooked than grilled.
This is where you’ll find your most expensive cuts of beef. The loin is located directly behind the ribs and, due to its location, is not a heavily used muscle. This makes loin very tender compared to more muscular cuts. The loin primal cut comprises two parts worth mentioning: sirloin and short loin.
With some stores carrying as many as 60 different types of beef products, it’s easy to understand why most people can’t make heads or tails of all the different cuts of beef. Additionally, while there are some federal USDA standards that dictate meat labeling, these standards generally only apply to larger cuts of meat that are not usually available for purchase from most grocery stores (and even some retail butchers).
The most common short plate portion cuts you can expect to find in stores are skirt steak, hanger steak, beef bacon, pastrami, short ribs and ground beef from this primal cut.Sirloin is the rearmost cut of the loin region and the least tender of the two subregions (though arguably more flavorful). Sirloin is typically best for grilling and almost never used for slow cooking. Common cuts include sirloin steak, top sirloin, bottom sirloin, tri-tip roast and tri-tip steak.
Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow’s forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores. However, if you can find it, it’s a great inexpensive option for beef stock or lean ground beef. Because of its dry nature, it’s best cooked for a long time in moist heat.
These large primal cuts are then divided into smaller subprimal cuts that are shipped by packers to local markets for final cutting and preparation. These final cuts are known as portion cuts, and are the cuts of meat that consumers will find in their local stores like steaks, ribs and roasts.The flank primal cut is located just below the loin. This region has no bones, but is flavorful despite its toughness. In the past, it was typically the least expensive cut one could find in a store. However, as the recent demand for lean meat increased, so did the demand for flank steak – driving its popularity and price up.
Whether you’re braising brisket or slow cooking a stuffed roast, The Best Stop is your best choice for specialty meats shipped around the United States. Don’t bother with other butchers who push cheap mass-produced beef, The Best Stop only uses locally-sourced, grass-fed calf meat for the most tender cuts available.
With a comprehensive selection of fully-spiced and prepped beef, pork and chicken cuts, we can turn your dinner from familiar to fabulous – all you’ll need to do is add heat! You can visit us in Scott, Louisiana or shop online where we’ll ship all the ingredients, seasoning and marinade supplies right to your door.Chuck comes from the cow’s shoulder. It’s a very flavorful region that can be cut and prepared in many ways, but it’s also typically a firmer cut of beef. Due to its versatility and cheap cost, chuck is probably what you’re most familiar with. It’s great for any type of cooking!
What is the tastiest part of the mutton?
Taken from the ribs of the animal, the rack is one of the most tender cuts of mutton. This cut has been French trimmed, which means the bones have been cleaned of sinew and muscle. The end result is a cut that both looks and tastes impressive. Got a dinner party lined up or cooking a romantic meal at home for two?
When buying, preparing and cooking meat, it can be easy to fall into the same old song and dance. While there’s nothing wrong with eating what’s familiar to you, knowing the different cuts of meat and what they’re best used for can help expand your cooking options while also help to avoid costly shopping mistakes (like using tough cuts for low and slow recipes).
Often grouped with the brisket beef region, short plate cuts are found near the stomach of the cow. Its location in the cow lends to cheap, tough and fatty cuts of beef. This is also where you’ll find your other source of marbled short ribs.
Which part of goat is best to eat?
Cuts to choose.Neck: Soft and fatty meat. … Shoulder: Tender meat but very fatty, which is not good for grilling. … Breast: Very fatty meat. … Rack: The most well-known part that continues on from the shoulder. … Loin: This cut is found along the back of the animal, from the 6th to the 12th vertebrae.
This goat is raised free range in Australia without the use of hormones or antibiotics. 6-way cut goats are sold with the head, skin, and organs removed.Goat meat is widely consumed throughout the world and is particularly popular in China, Pakistan & India. Its flavor is often described as beefy, but leaner than beef with a bit of sweetness. Goat meat is extremely low in fat and lower in cholesterol, saturated fat, and calories than beef, pork or lamb, while being higher in iron and offering excellent protein, zinc and vitamin B12 content. A 6-Way Cut Goat is a whole goat that has been split down the middle and had each half cut into three sections (for a total of six pieces). Each order includes two forequarter halves (the front of the goat), two loin halves (the middle of the goat) and two hind leg portions. Goat meat is traditionally paired with flavors like cinnamon, ginger, cumin, tamarind, mint, onions, limes, curry spices, jerk seasonings, honey or chilies.
The shoulder most commonly yields bone-in or boneless goat shoulder roasts, shoulder blade chops, and shoulder arm chops. Shoulder roasts can be cooked whole as a main dish or cut into kebabs or stew meat – either way, shoulder roasts are best when slow cooked in the oven/stove or in a slow cooker or pressure cooker.The suprimal cuts are then broken down into cuts that are packaged and sold, such as goat roasts, chops, ground meat, etc. I’ve organized this blog post by primal cuts from nose to tail with the corresponding “retail” cuts below.
What are the best cuts of meat from a goat?
These include bone-in or boneless goat loin roasts, goat tenderloin, goat loin chops and saddle chops (when two goat chops are cut together). Goat chops in particular are one of the most popular cuts of goat meat and are most often grilled or pan-fried. Cached
It’s important to understand the difference between goat primal cuts and goat meat cuts that are packaged and sold. When looking at the carcass, there are separate large sections that the butcher breaks it down into. These are primal cuts. The primal cuts are then broken down into subprimal cuts.Remember how I mentioned that there’s no federal backed marketing order here in the U.S. for meat goats? This is obvious when it comes to even the most basic of information about the different cuts of goat meat. You wouldn’t believe how long I searched for a simple graphic to reference when I was just starting out raising meat goats – and how fruitless that was.The largest of the primal cuts, the goat leg can be broken down into many different cuts including leg of goat, sold bone-in, butterflied, or with shank, goat leg steaks, sirloin goat steaks, sirloin goat chops, boneless goat sirloin roast, inside or top round, and outside or bottom round. These roasts are typically slow cooked or roasted for the best flavor and tenderness.Aside from the primal cuts that make up the muscle, the remainder of the goat carcass can be literally and figuratively broken down into stew meat, ground goat meat, and offal. Offal is another word for the organ meat, i.e the liver, kidneys, heart, and tongue, as well as the bones. Goat offal can be delicious when prepared properly and is also incredibly nutritious, providing large amounts of essential vitamins and minerals in each serving.
The bone-in “rack of goat” is one of the most highly sought after cuts and is often broken down into rib chops for easier preparation and portioning. Chops are incredibly versatile to cook with but are most commonly grilled, broiled, baked or pan fried.Together, the goat breast and foreshank tend to yield boneless breast and rolled breast cuts. Also sometimes called the brisket, the breast is best when slow roasted to render the fat and for maximum tenderness.
Being along the back and behind the rack, cuts taken from the goat loin tend to be on the leaner side. These include bone-in or boneless goat loin roasts, goat tenderloin, goat loin chops and saddle chops (when two goat chops are cut together). Goat chops in particular are one of the most popular cuts of goat meat and are most often grilled or pan-fried.
Extremely timely information! We have our first visit to the meat processor scheduled next month, and gathering this type of detail has been a challenge. Ask any meat-lover what their favorite type of meat to eat is and they’ll most likely say steak, which is understandable considering how tender and flavorful different types of steak are. But steak isn’t the only type of beef that has a great flavor and a melt-in-your-mouth texture. There are many different beef cuts to choose from that can be used for a variety of recipes and cooking methods. To demonstrate this, the team at How To Cook Recipes further expanded on the beef portion of our meat cuts guide, The Complete Butcher’s Guide to Different Cuts of Meat, and put together this cuts of beef diagram that goes into further detail on the more than 50 different cuts of meat on a cow. The plate is located below the rib section and includes a portion of the short ribs. This cut contains a lot of fat and cartilage, which can be dissolved by cooking at a low temperature with moist heat, making braising an ideal option.
What is a cut of goat meat called?
Goat meat or goat’s meat is the meat of the domestic goat (Capra hircus). The common name for goat meat is simply “goat”, while that from young goats can be called “kid”, capretto (Italian), or cabrito (Spanish and Portuguese). In South Asian and Caribbean cuisine, mutton commonly means goat meat.
The round mainly consists of meat from the back legs and rump, and it tends to be lean and tough, making it a cost-effective cut of beef. This cut is divided into the top round, the bottom round, and the knuckle. Both the top and bottom round are fairly lean compared to other cuts of beef, although the top round is larger and slightly more tender. Round cuts are best used for slow cooking, stews, and ground beef.Our beef chart includes 55 different meat cuts that come from nine primal cuts of beef. It gives an overview of the best uses for each type of meat and the preferred method of cooking to get the most flavor and tenderness out of each one. Of the nine primal cuts of beef, the chuck has the most variety in different types of beef cuts that can be butchered. Our beef cuts chart includes 17 different cuts of chuck meat, ranging from roasts to steaks to ribs. Read on for more information on each of the different primal cuts and the most popular cuts of beef that are processed from each of these parts of a cow.
The sirloin sits right next to the short loin, closer to the rear legs, and also runs from the hip down to the flank. The sirloin is a little less tender than the short loin, but it has more flavor. This cut is divided into the top sirloin, which contains steaks good for grilling, and the bottom sirloin, which is then divided further into the tri-tip, ball tip, and flap.
Brisket is the breast meat of the cow and is usually a tougher piece of meat with a large amount of fat. This cut of beef becomes very tender with a rub or marinade and when cooked low and slow. Brisket is used for corned beef and pastrami and is a great option for smoked barbecue.The rib meat comes from the backbone and the lower half of the ribs (the upper half of the ribs is chuck meat). These cuts of beef are fattier, making them more flavorful and tender. Meat from the rib tends to be on the more expensive side compared to other cuts of beef.
Chuck meat comes from the neck and shoulder, which is worked a lot, resulting in tougher cuts of beef. It’s very flavorful and can be butchered and cooked a wide variety of ways. Some chuck cuts are great for a pot roast, while the high fat content of others works well for ground beef. Chuck meat is a good option if you’re looking for beef with lots of flavor at a lower cost.The many different types of beef cuts are broken down by the section of cow that they come from, called primal cuts of beef. The nine primal beef cuts are the chuck, brisket, rib, plate, shank, short loin, sirloin, round, and flank. The meat from certain primal cuts can be tough, while others can be very tender, so we’ve also included the preferred ways of cooking each beef cut to get the most flavor and the best texture from it. A tougher cut of beef, such as from the chuck or the round, would benefit from low and slow cooking methods, while tender beef cuts, like filet mignon and porterhouse steaks, should be cooked over dry heat on the grill or in a searing hot pan. Check out our cuts of beef chart to find the best methods to use when cooking your favorite beef cuts of meat.
The shank is located at the forearm, right next to the brisket, and is one of the toughest cuts of beef. It is a great option for soups and stews, or it will need to be braised to make the meat more tender.
The flank is located behind the plate and has lots of flavor, but it tends to be tough. Flank meat is best when it’s either braised or marinated and grilled.Short loin cuts come from the hindquarters, and some of these cuts contain the tenderloin, the most tender part of the animal. Steaks from the short loin are the most desirable, and therefore most expensive, cuts of beef. These leaner cuts of beef are best cooked with dry heat, like a searing hot pan.
Zwei junge Metzger, die Lammfleisch an einem Straßengrillstand im muslimischen Viertel der Hui-Minderheit in Xi’an, Provinz Shaanxi, China (西安回民街) schnitzen Rojen, Bulgarien – 19. Juli 2015: Ein Kocher bereitet einen traditionellen bulgarischen Lammbraten vor. Es ist gebratenes Fleisch über offenem Feuer, das auf besondere Weise gekocht wird. Rozhen, Bulgarien – 19. Juli 2015: Ein Koch bereitet traditionelles bulgarisches Barbecue mit gebratenem Fleisch über offenem Feuer zu, das auf besondere Weise bei einem Folklorefestival zubereitet wird.Hassan Karnataka Indien – 08. März 2018: Metzger verbrennt Ziegen- und Schafköpfe auf einem Hammelmarkt in Indien. Metzger arbeitet daran, Köpfe und Beine zu verbrennen und zu reinigen, bevor er sie verkauft. Selektiver Fokus.
Goat shoulder (i.e., a cut of the shoulder muscle) is a tougher cut of meat goat but is perfect for braising. The tougher cuts of meat should be cooked with moist heat to tenderize it, and braised goat meat should always be cooked until well done. Marinating the shoulder first and slow-cooking it for about two hours will make the most of this cut. Shoulder is another cut that is good for stew but can also be broiled or roasted.
Loin chops, the part of the goat between the lower ribs and low part of the back, are some of the most tender parts of the goat. This cut of meat is perfect for grilling or sauteing. It can be easily marinated for grilling, which will further tenderize it, as well as sauteed with some butter or cooking oil. Cooking the chop to a medium rare temperature is considered the best temperature for goat loin chop. A goat loin roast can also be cooked in the oven.