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Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue and other organ meat such as brains, liver, kidneys, and sweetbreads (thymus glands of veal and lamb).

Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

An arrangement of cooked meats placed on a tray to be served as an appetizer. A variety of cold cuts and deli meats are typically arranged with garnishes of vegetables, fruits, cheeses, and greens.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun.

sate, sateh,

A very thin edible covering, either natural or some form of a synthetic, that is used to enclose ground meat and other ingredients that have been processed into a sausage product.

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

A traditional grilled sandwich that consists of ground meat made into a patty, cooked, topped with a slice of cheese, and placed between two halves of a bun to create this favorite international food.

A popular name for ground beef and also a name for a traditional sandwich that consists of ground beef (or other ground meats) formed into a patty, cooked, and placed between two halves of a bun.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

A spice, native to the Spice Islands, that is used to add a sweet and savory flavor to a variety of foods.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).