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Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, delicatessens, and deli meats—are precooked...

A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round...

Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in...

parts of the pig with less meat, such as the head, feet and tail. Retail cuts are the specific cuts which are used to obtain different kinds of meat, such...

a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs...

A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced...

fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin...

meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is...

A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion...

A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. Lamb shanks are often braised...

a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and...

of the animal, beef dishes requiring exceptionally tender meat, such as steak tartare, are ideally made from the tenderloin. The three main "cuts" of...

into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the...

to be a crude cut of meat, although it is actually one of the most flavoursome. Hanger steak resembles flank steak in texture and flavor. It is a vaguely...

Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used...

northern Mexican variant of the dish. Fajita is a Tex–Mex, Texan–Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt...

Cut Meat Creek is a stream in the U.S. state of South Dakota. Cut Meat Creek was so named for the fact cows were butchered there. List of rivers of South...

Tenderness is a quality of meat gauging how easily it is chewed or cut. Tenderness is a desirable quality, as tender meat is softer, easier to chew, and...

A fillet or filet (UK: /ˈfɪlɪt/, US: /fɪˈleɪ/; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is...

surloigne (variant of surlonge), that is, sur for 'above' and longe for 'loin'. In Modern French, the cut of meat is called aloyau or faux-filet. A fictitious...