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A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast.

Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.

On a pork roast, this is the bone that lies just below the shank bone. On a beef roast, the Chine Bone is referred to as the backbone which is attached to the rib roast.

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Made for chile peppers, sweet peppers and a variety of vegetables, this utensil provides a simple way to roast fresh vegetables in the kitchen.

A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

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 beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive.

A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A tabletop electrical cooking device that roasts food by distributing heat throughout the roasting chamber rather than heating with the use of gas or exposed coils similar to a conventional oven.

A crosscut beef roast from the shoulder blade portion of the chuck primal. It gets its name from the crosscut of bone within the roast that is shaped like a "7".

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

In pork, the cut of meat that is a ham roast.

The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.