What does the term 'barding' mean in the context of cooking meats?

Barding refers specifically to the technique of wrapping lean cuts of meat in fat, such as bacon or other fatty substances, before cooking. This method is utilized to help maintain moisture and prevent the meat from drying out during the cooking process. Since lean meats naturally contain less fat, they are more susceptible to becoming dry, especially when subjected to high heat. By using barding, the fat layer not only enhances flavor but also helps to baste the meat as it cooks, ensuring a juicy and tender result.

In contrast, cooking meat in a broth primarily refers to braising or simmering, which infuses the meat with flavor but does not involve wrapping it in fat. Stuffing meats with vegetables is a different technique altogether known as stuffing, and chopping meat into small pieces focuses more on preparation methods rather than the preservation of moisture through the use of fat. These alternative techniques serve different culinary purposes and do not align with the specific definition of barding.