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A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

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A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches wide by 4 inches in depth.

Commonly referred to as hamburger, ground beef is produced from grinding and blending together various cuts of beef including meat from the chuck, brisket, plate, sirloin, and/or flank.

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.

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

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.

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.

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 soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.