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1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.

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

A term most often used to refer to the meat of deer, but it actually refers to the meat of all large game animals, such as deer, elk and moose.

The meat from a very young calf, ranging from less than 1 month up to 4 months old. Veal is considered true veal when the calf has not been allowed to eat any grain or grass.

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.

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

Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections.

A sausage made from scraps of cooked pork head, pork cheeks, and organ meat that have been ground and combined with cornmeal or oatmeal, strained broth, sage, onions, and other seasonings.

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

Domestic poultry that is allowed to reach an age and weight that allows it to be oven or grill roasted, resulting in tender, juicy meat.

1. A French word meaning hazelnut. 2. A small, round, tender cut of meat taken from the rib or loin section, generally from veal, beef or lamb.

A popular shellfish valued for its rich juicy meat. The European and American Lobster are the most popular of the Lobster family.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

A solution of salt and water used as a soaking medium for whole turkeys for the purpose of moistening the meat and enhancing the flavor.

Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.

The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat.

A method of preparing meat, which has been cut into very thin slices, by frying it at high temperatures so that it becomes crispy-textured and somewhat curved in shape.

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.