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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 popular Carribean food item dating back to the early 1900's that was basically made as a hot meat sandwich with cheese.

Also known as hand-pulled or simply pulled pork, this type of meat is typically made with the Boston butt, which is a cut of meat taken from the pork shoulder.

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.

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.

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.