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A dish native to Hungary that is prepared with beef or other meats, a variety of vegetables, and flavored with paprika.

A mild flavored Cervelat, consisting of three-quarters beef and one quarter pork, which is ideal for sandwiches.

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

A group of meat products that includes dried beef, capacolla, cooked ham, pastrami, prosciutto and cooked tongue.

A ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

A meat specialty consisting of cooked beef and pork that has been pressed into a loaf and generously seasoned with chopped red and green peppers.

A thickening agent and food item made from pigskins or from beef bones, cartilage, and tendons. It is then processed into an unflavored, transparent protein powder and sold in a powder form, as granules, or as thin sheets which may be referred to as "leaves.

Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.

A Mexican dish consisting of thin strips of cooked meat, typically beef or chicken, that are placed into a tortilla with other ingredients and rolled up to be eaten out of hand or on a plate.

A Chinese dish consisting of noodles fried with chicken, pork, beef, or fish, and a variety of vegetables.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

A cream or milk-based soup that is flavored with bits of celery, beef stock, and at times herbs and spices.

The term used to describe animal testicles, which are commonly processed and saved to be used as a food item.

A white and silvery colored connective tissue attached to various pieces of meat. Generally, the silverskin will be noticeable on ribs and tenderloins of beef, lamb and pork so it is a common practice to remove this part from the meat since it does not add any benefit to the cooking or eating of the meat.

A variation of the traditional hot dog that is served with a topping of beef or turkey chili added as a sauce to enhance the flavor of the hot dog.

A Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

Most notably known as "Pinot Noir". A grape varietal used in the production of red and sparkling wines, originating in the Burgundy region of France.

Most notably known as "Pinot Noir". A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France.