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A small cake that is flat on top with a round outside edge, which is made from crab meat and other ingredients.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

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.

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

A method to prepare fully cooked poultry that has the skin removed so the meat can first be pulled off the bones and then pulled into shreds.

This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.

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 chemical that is used to increase the speed of the curing process and deepen the color of the meat.

A chemical that is used to increase the speed of the curing process and deepen the color of the meat.

As a food term, this refers to any wild animal that is hunted and is suitable for human consumption....

The process of storing and conditioning food products so the flavor, texture or some other aspect improves the product for consumption.

A traditional French fish dish, most often made with sole, consisting of small pieces of meat that are fried in a batter of sweet or hot paprika and fresh seltzer or soda water.