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The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

A semi-dry sausage, originating in Lebanon, Pennsylvania, which is made of coarsely chopped beef that has been heavily smoked.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

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 spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

A Mexican dish consisting of a flour tortilla, which is a flat, unleavened bread, rolled around various ingredients including beef, cheeses, and/or refried beans.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

A food, commonly served in Hispanic kitchens that is similar to a burrito. A corn tortilla is used as a food wrap to hold contents such as shredded beef, poultry, pork, fish, vegetables, or other ingredients seasoned with spices, and then baked, broiled, or deep fried into a crispy texture.

A type of cutting utensil that is used to remove the main bone within a cut of meat, such as a ham or a beef roast.

Most notably known as "Pinot Noir". Pronounced pee-noe-nwahr. A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.

A traditional Italian food dish made with veal shanks dredged in flour, chopped vegetables such as onions, celery, tomatoes, and carrots, that cook together in a chicken or beef stock with seasonings such as olive oil, garlic, marjoram, pepper, thyme, and white wine.

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

Refers to the back section of the pelvic bone on an animal with the other end being the hip bone. It is often removed from beef, pork, and lamb before the surrounding meat is cooked, in order for the meat to cook more evenly.

A turkey product made from finely ground light and dark turkey meat that is mechanically deboned from the bird.

A tortilla that has been fried until it is crisp and somewhat brittle. A variety of ingredients can be placed on the tostada, such as shredded beef, poultry or fish, refried beans, shredded lettuce, bits of tomato, onion, and peppers.

A method of tenderizing meat, which has been floured and seasoned, by pounding it to break up the muscle fibers.