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A spicy, highly seasoned food that may appear similar to a hearty soup at times. Chili is typically made with ground turkey, beef or pork, kidney beans, tomatoes, chiles, and seasonings all cooked in the broth of meat included in the Chili.

A Jewish specialty dish that is basically a type of stuffed cabbage roll. Various mixtures of savory ingredients are placed onto large cabbage leaves, which are then rolled and cooked, either by baking or simmering on the stovetop.

Ring bologna, which is usually made from a mixture of beef and pork or all pork, is available fresh or fully cooked and coarsely ground or finely ground.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.

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 precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor.

The substance found inside the hollow center of the leg bones of cattle, which can be poached or baked.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

A German sausage made with ground bits of pork that be taken from various pork cuts as well as pig snoots, beef blood, and seasonings.

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

A meat product made from ground turkey, which is flavored with various seasonings, formed into a patty, cooked, and most often served on a bun in the same manner as a hamburger.