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A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A method to prepare fully cooked poultry that has the skin removed so the meat can first be pulled off the bones and then pulled into shreds.

A seasoned ground meat preparation made from a mixture of fine or coarsely ground meats, poultry, fish, fruits, or vegetables.

A popular game bird in North America, Asia and Europe that is prized for its flavorful white meat. The male, called a cock, has brilliantly colored plumage and generally weighs in a range of 3 to 4 pounds when ready to prepare.

A meat dish, originating in Europe, that uses meatballs combined with a sauce that is served as a main dish.

Made from the juices of roasted meats, this is an ingredient that is often added to foods in order to deepen the flavor of the foods being prepared.

A type of sandwich that is traditionally made with pizza dough, thin sliced meats such as pepperoni, genoa salami and capocollo, combined with cheeses such as mozzarella and provolone.

A kitchen utensil that is made for ease of cutting the meat of the fruit away from the grapefruit skin when preparing a half grapefruit for serving.

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.

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.

jerk sauce, jerk marinade, jerk chicken sauce,

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

Any of a variety of foods that have been prepared, grown, and processed in accordance with Jewish laws.

Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.

A term that can refer to a food preparation process or a type of food dish, which is similar to a stew.

A cooking device that is built to hold food items, such as meat, poultry and vegetables securely while being slowly rotated, continuously over hot coals or heated burners.

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.

Although this food item is often attributed to Yorkshire county in England, it is actually something that can be claimed by many counties in Britian.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.