Glossary of Meat Terms

The fatty tissue found in the cavities of animal bones, which is considered in Europe to be a delicacy.

The fleshy part of an animal that is used for food or the edible part of something, such as the nuts inside of nut shells.

A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

A term referring to a small, flat, round or oval shaped portion of meat, generally a tender piece, or other food that is small and round.

A German sausage made of pork that is red in color and seasoned with white pepper and coriander.

A minute steak is boneless beef, very thin, and is usually scored and pounded to tenderize it.

The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal.

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal.

A variety of large link blood sausage made in Spain that consists of ground pork lungs, pork heart and neck meat, seasoned pork blood, suet, breadcrumbs, oatmeal, and seasonings.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

The meat from a mature sheep, which is an animal that is 2 years old or older. The meat from sheep up to 1 year old is referred to as lamb and from 1 year to 2 years is called yearling meat.