A term used to refer to meat cuts that are commonly sold as boneless

A term referring to roast cuts that are completely boned, internal fat removed, excessive outer fat trimmed off, and tied into a cylindrical shape

A general term applied to any piece of meat presented without bones and too large to prepare as a steak

The dorsal portion of a pork shoulder that has been separated where the humerus and scapula bones meet (IMPS 406)

Netherlands - Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings. - Cooked, smoked sausage

A boneless beef roast, ranging in size from 2 to 3 pounds, prepared from the bottom, or outside, round, a large group of muscles on the lateral portion of the upper hind leg

A type of food poisoning caused by meats that are not kept at proper and safe temperatures.

A slow cooking method in which tough cuts of meat are partially immersed in liquid in a covered pot or pan for long periods of time By only partially submerging the meat, the space above the liquid is filled with steam which does a better job of breaking down the tough connective tissue The denatured collagen is thought to melt into the meat, moistening it and allowing it to become tender Cooks commonly confuse braising with stewing or simmering, where the meat is totally submerged in liquid

Germany - Pork or a pork and veal mixture; highly seasoned; made in links and available both fresh and fully cooked Unique flavor is commonly derived from pepper, sage, and nutmeg. - Fresh or cooked, smoked sausage

Germany - Liver sausage which must contain at least 30% pork, beef or veal livers Can be smoked after cooking or include smoked meat as ingredients. - Cooked sausage

Fresh sausage, usually made from butchering scraps.

Valtellina, Italy - beef, cured in wine and little salt, then air dried to a point where dry but not tough.

A mixture of salt and water used to improve the flavour, texture and moisture content of cuts of meat through the marinating process

A type of charcoal that has been created by tightly compacting various combustibles into a compact brick

Technically, the cut includes the anterior end of the sternum bones, the deep pectoral muscle, and the supraspinatus muscle (IMPS 118). Commonly, this cut is sold as either the boneless flat cut, pectoral muscle, (IMPS 120A) or the boneless point cut, supraspinatus muscle, (IMPS 120B) Either cut should be trimed of essentially all fat and no part may be less that 1/2 inch (13 mm) thick at any point