| Term | Definition |
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| Beef Cheeks | The muscles on either side of the cheekbones These highly worked muscles are generally only suitable for braising
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| Beef Middles | 50- to 65-plus millimeter. Naturally straight and used for salami. It's used often in Louisiana to make andouille.
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| Beef Rounds | 38- to 46-plus millimeter circumference. Naturally curved and used for linked sausages and suitable for halal products. These are the casings used by many barbecue joints in Beaumont and Port Arthur, Texas, aka the "Land of Links".
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| Beerwurst, Beer Salami | A cooked sausage of German origin; beef and pork, chopped and blended; seasoning includes garlic; cooked at high temperatures; smoked. Packaged in slices or in bulk rolls for slicing. (See below, Cooked Salami).
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| Berliner-Style Sausage | Germany - Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices - Cooked, smoked sausage
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| Biltong | South Africa - Strips of dried meat, usually game, which have been cured, lightly spiced and air-dried until quite hard. Needs to be cut with a knife and chewed, but produces a huge flavour and beats a bag of sweets.
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| Birch Woodchips | A softer wood, Birch is best used when grilling or smoking cuts of pork and poultry, providing a flavor similar to some varieties of maple.
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| Black Pudding | Sausage of dried pigs blood, lard, onions, spices and milk, cooked and cooled. Can be eaten cold, usually hot.
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| Blackberry Woodchips | Much like the woods provided from fruit trees, the small diameter trunks of the Blackberry bush provides a slightly sweet and delicate flavor for grilling poultry and other meats, such as small game birds like grouse, pheasant, partridge, and quail.
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| Blade Steak | A steak prepared by cross-cutting the infraspinatus muscle, which is packaged as a top blade roast (IMPS 1114D)
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| Blood And Tongue Sausage | Cooked lamb and pork tongues are arranged lengthwise in the center of a roll of blood sausage. (Cooked Sausage)
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| Blood Sausage | Diced, cooked fat pork, finely ground cooked meat, and gelatin-producing materials mixed with beef blood and spices.
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| Blutwurst | See Blood Sausage.
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| Bockwurst | A sausage of German origin similar to bratwurst, but generally lighter in color and mostly produced from veal The filling is usually emulsified and the finished sausage is sold precooked
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| Bologna | Italy - Made of cured beef and pork, finely ground, with seasonings similar to frankfurters; available in rings, rolls or slices of varying diameters; fully cooked and ready to serve. - Cooked, smoked sausage
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