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A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

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

The outer covering on an ear of corn, which can be dried, cleaned and used as a wrap for steaming food.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

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

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.

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.