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A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable.

Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.

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.

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.

A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive.

A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for oven roasting if it is not overcooked.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

A thin slice of lean pork meat, taken from a shoulder cut, that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as Chipped Beef and gravy.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as chipped beef.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

An Irish term for pig trotters or pigs feet. It refers to either the edible pigs feet or the meat cut from the feet.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A smaller version of the calamarata tube pasta, which has been cut into large wide rings. It is often served with rich sauces.

A German sausage made with ground bits of pork that be taken from various pork cuts as well as pig snoots, beef blood, and seasonings.

A pasta variety that is cut into very fine strands that are slightly thicker than vermicelli. It is most suitable for boiling and served with a sauce.

A light puff pastry shell that resembles a bowl with a lid. The shell is generally filled with a creamy sauce (most often a velouté sauce) containing vegetables, chicken, meat or fish.

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).