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A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A method used by food manufacturers to freeze food items, such as poultry and beef, when preparing the product for further processing.

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

The edible 8-inch long by 2-inch wide tubing that connects the two stomachs in beef cattle. The stomach lining, referred to as tripe, is also an edible product that is a favorite in Hispanic diets.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

A precooked, smoked sausage, originating from Vienna, Austria, which is made of ingredients similar to frankfurters, such as pork, beef and seasonings.

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

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

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

A German luncheon meat, which is made in a bologna-like manner and consists of beef and pork and large chunks of lean ham.

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

The stiffening of the muscles in an animal shortly after it has been slaughtered. Complete Rigor Mortis in beef occurs in approximately six to twelve hours while in pork it typically is quicker, from one to six hours.

A dry Italian salami that is often used as topping for pizza, pasta, and some salads. Frizzes are made of pork or beef and can be mild or spicy having a mixture of garlic and anise flavorings.

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.

A highly seasoned sausage made of pork and occasionally a combination of pork and beef. It is produced in links or rings of varying sizes.

A cooked, ready to eat meat that is made from finely chopped pork and beef with chopped pickles and pimientos (or pimentos) added.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).