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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.

A product consisting of ground white or dark turkey meat, or a combination of both. It contains approximately 65 to 75 percent less fat than ground beef.

With a ground edge that looks like the blade of a chisel and thus the origin of its name, this type of blade has a grind that is made on only one side of the blade.

The type of blade with a straight "V" cut ground into the steel edge. Varying in depth, the Flat Ground Blade can be made with only as very slight "V" cut or a longer cut that tapers slightly from higher up on the blade and extends downward toward the cutting edge.

The opposite of a hollow-ground blade, this type of knife blade rounds outward instead of inward such as a hollow grind.

The blade of a knife that decreases in size from the handle to the tip and from the top or spine of the knife to the bottom or cutting edge of the blade.

A spice made from dried red chiles including the seeds that are ground into powder. The flavor is mildly hot which makes it useful as a seasoning for dishes requiring a spicy flavor.

A condiment produced by grinding brown mustard seeds with a stone mill to provide a coarse textured food spread.

A knife blade with concave beveled edges created by starting midway or lower from the top of the blade and grinding or tapering each side of the blade thinner toward the bottom or cutting edge by grinding a inward curvature.

A fruit growing on low bushes, referred to as a cherry or a tomato, that is a relative of the Mexican tomatillo but smaller in size and sweeter in flavor.

A grinding method that may be manual or automated to produce flour or meal by slowly milling grain between two stone utensils or grindstones.