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A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

A round saltwater fish that is moderately lean and has a moist, flaky textured flesh. It has a sweet, mild flavor and can be broiled, baked or fried.

A saltwater game fish from the North Pacific. The lingcod has lean, flaky white meat that is mild flavored and is available in fresh or frozen fillets.

Originating in Germany, this meat product is made from a lean cut of pork that is processed into a small slab of ham.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

A cut of meat from the lower end of the legs. This is a lean, tough, but very flavorful and economical cut of lamb, which becomes tender and succulent when properly prepared, using moist heat and long, slow cooking.

A saltwater flatfish, found in European waters, which has a firm, white flesh that is lean and delicately flavored.

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

Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

A type of Italian cured pork made from the cheeks and jowls of hogs and commonly considered to be a form of bacon.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

The process of injecting fat into the interior of meat, generally by using a larding instrument to accomplish the task.

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 meat product that has received injections of solutions such as water, salt and sodium phosphate to season the meat and to keep it from drying out.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A meat product that is sometimes mistakenly referred to as "fat back". This cut of meat comes from the side and the belly of the hog and consists of a layer of fat with some lean meat streaks running through it.

A fresh water fish that is a member of the pike family of fish. It is the smallest of the pike family, ranging from two to three pounds.

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat.