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A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7".

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

An edible animal organ that is most often removed from the mouth of beef, veal, lamb, and pork for use in making various meat dishes.

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.

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

Made from beef stock, water, tomato puree and mushrooms, this variety of soup can be is prepared to be served as a lunch item or as an ingredient to be used in baking and cooking other foods.

A turkey product made from finely ground light and dark turkey meat that is mechanically deboned from the bird.

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

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

Typically, this meat is a combination of beef and chicken parts that have been puréed into a spreadable mixture for serving as an appetizer with crackers or as a sandwich spread.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

A meat product made of finely ground light and dark turkey meat, also referred to as MDM or mechanically deboned turkey.

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 small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.

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