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

Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue and other organ meat such as brains, liver, kidneys, and sweetbreads (thymus glands of veal and lamb).

Meat that has been cooked for a very short period of time, leaving the center cool and red in color....

Meat that has been cooked for a period of time that is considered to not be long or short, leaving the center sliightly warm and somewhat dark pink to dark in color.

Meat that has been cooked for a longer period of time, leaving the center warm and darker in color, while the texture may be somewhat firmer.

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.

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.

A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable.

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 meat product that has received injections of solutions such as water, salt and sodium phosphate to season the meat and to keep it from drying out.

A flavored liquid made from the juices remaining after cooking meat, fish, seafood, vegetables, or similar ingredients in water.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

A Yiddish term that is defined as, “meals.” The word also refers to food products that are produced from meat or prepared with meat as an ingredient.

The fleshy part of an animal that is used for food or the edible part of something, such as the nuts inside of nut shells.

A sauce that may be prepared from the juices and drippings of cooked meats such as beef, pork, poultry, or veal.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.