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A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

A blend of pork and beef that is formed into a fine textured loaf. Whole pimento stuffed olives are added to the blend of pork and beef for added flavor.

weiner, weiners,

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

A flavorful, fresh or smoked traditional German sausage, which is made of pork or a combination of pork and beef.

weiner, weiners,

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

On a pork roast, this is the bone that lies just below the shank bone. On a beef roast, the Chine Bone is referred to as the backbone which is attached to the rib roast.

Hearty and meaty in substance, this soup combines the traditional flavors of smoked pork with beans and other vegetables.

A Mexican meat dish that is made with pork and sausage, slowly cooked in a spicy chile sauce and then served in a traditional food wrap such as a tostada, a tortilla or a taco shell.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.

A type of sausage made from scraps of cooked pork combined with oatmeal that usually tastes the best when it is fried.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

A type of Italian cured sausage, originating in the Genoa region of Italy, that is most often made only of pork, but may also be a mix of pork and lesser amounts of beef, depending on the provider's recipe.

A meat product produced from smoked turkey, which has a similar appearance and flavor to traditional pork bacon, but is lower in calories and saturated fat.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.