Glossary of Meat Terms

A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin.

A variety of sausages that contain chunks of meat suspended within the sausage mixture which, when sliced, forms a mosaic pattern.

A flavorful, fresh or smoked traditional German sausage, which is made of pork or a combination of pork and beef.

An Asian cured pork that has been marinated in a sweet red sauce.

An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes.

Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked.

A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal.

A beef roast cut from the top loin muscle, which is the largest muscle of the short loin.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin.

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

A small coarse textured sausage, originating in France, made of pork, smoked bacon, wine, garlic, and other seasonings.

A soft, German salami ring made from pork and beef. Touristenwurst is generally sliced and served with crackers or bread.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

Refers to the excess meat scraps that have been cut from larger pieces of meat and are too small to be sold individually.

The edible 8-inch long by 2-inch wide tubing that connects the two stomachs in beef cattle.

The edible lining of the stomach of various farm-raised animals. Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular.

The feet and ankles of the pig, also called "pigs feet." Because they are made up of mostly tendons and bones, they must be cooked very slowly for a long period of time because the meat is tough and stringy.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.