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The network of fat that runs throughout a cut of meat, also referred to as graining. As the meat is cooked, the marbling dissolves into the meat, making it tender, juicy and more flavorful.

Refers to the excess meat scraps that have been cut from larger pieces of meat and are too small to be sold individually.

Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.

A group of meat products that includes dried beef, capacolla, cooked ham, pastrami, prosciutto and cooked tongue.

An arrangement of cooked meats placed on a tray to be served as an appetizer. A variety of cold cuts and deli meats are typically arranged with garnishes of vegetables, fruits, cheeses, and greens.

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 high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

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 device used for checking the doneness of meat or other foods to ensure that the appropriate and safe internal temperature has been achieved.

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

A kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

Tools used to reduce the toughness of meat fibers in a cut of meat. The tools resemble a hammer-like utensil typically made of steel or similar alloys.

A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the thicker layers of the meat juices remain on the bottom.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

A delicately flavored dry cured ham, originating in Italy and made from the meat on the hindquarters of hogs.

The meat from a mature sheep, which is an animal that is 2 years old or older. The meat from sheep up to 1 year old is referred to as lamb and from 1 year to 2 years is called yearling meat.

A food dish made from ground meat and other ingredients, which are combined and baked in a pan. A loaf pan or ring mold is most often used, which forms the ingredients into the shape of the pan.