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A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

A white and silvery colored connective tissue attached to various pieces of meat. Generally, the silverskin will be noticeable on ribs and tenderloins of beef, lamb and pork so it is a common practice to remove this part from the meat since it does not add any benefit to the cooking or eating of the meat.

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.

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

1. A French word meaning hazelnut. 2. A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb.

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

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

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).

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.