'Jus' means the natural juices given off by the food.[1] To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time. Jus can also be made by extracting the juice from the original meat and combining it with another liquid e.g.: red wine (thus forming a red wine jus).