Glossary of Meat Terms

Considered to be a "small game" animal, Rabbit and Hare have been hunted and raised for consumption since ancient times throughout the world.

A European term referring to thin strips of cured pork that are most often considered bacon in the United States.

A German cold made from thinly sliced smoked beef.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

A piece of pork that comes from the loin or the spare ribs of the hog. The loin or ribs are straight cut in order to produce the portion of meat desired.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

Ring bologna, which is usually made from a mixture of beef and pork or all pork, is available fresh or fully cooked and coarsely ground or finely ground.

A sausage, also called ring bologna, which is made from a combination of beef and pork, and contains no fillers or extenders.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

Domestic poultry that is allowed to reach an age and weight that allows it to be oven or grill roasted, resulting in tender, juicy meat.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.