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

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

A long, cylindrical, boneless cut of meat, obtained from the loin primal, in beef, pork, veal, and lamb.

Refers to a slab of beef short ribs, small pieces cut from the main portion of the ribs. Taken from the chuck primal, the Flanken-style Short Ribs consist of the first five ribs of the ribcage.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

A soft, German salami ring made from pork and beef. Touristenwurst is generally sliced and served with crackers or bread.

Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals....

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings....

A Lebanese spicy, beef sausage, which can be found in Middle Eastern markets.

A slightly dry sausage of pork and/or beef combined with a mixture of spices, most notably coriander.

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

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

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

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A German cold made from thinly sliced smoked beef.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.

The French term meaning "with juice." Au Jus (pronounced oh zhoo') is a term used to describe the serving of meat, most often beef, that has been surrounded by the meat juices or accompanied by a container of the meat juices produced from the drippings that developed while the meat was being cooked.