The portion of the beef forequarter after removal of the rib, short plate, foreshank, and brisket The rib end of the chuck is prepared by a straight cut between the 5th and 6th ribs The brisket and foreshank are removed by a straight cut at an approximate right angle to the rib end (IMPS 113) The roast may be cut into smaller portions to increase its salability

Any steak cut from the beef chuck Some chuck steaks have more specific names, eg top blade steak, depending upon which part of the chuck it is cut from

A term used in the United Kingdom and Commonwealth countries for a lamb top sirloin, which contains the contains the gluteus medius, gluteus accessorius, gluteus profundus, and the biceps femoris muscles

An alternative term in the United States for a Boston butt

A boned or bone-in, wet-cured ham that is normally sold fully cooked To produce, a pork leg is soaked in or injected with brine, a sodium chloride solution that may also contain sodium nitrite and flavorings The meat is cooked by boiling, steaming, or hot smoking See also country ham

A bone-in beef steak cut from the rib end of the loin. Similar in concept to a T-bone or porterhouse steak, a club steak contains mostly logissimus dorsimuscle, the same as the principal muscle of the rib-eye steak, and sometimes a little of the psoas major muscle from the tip of the tenderloin.

Applying smoke to meat i n very low temperatures so as to smoke the meat without necessarily cooking it. Usually around 90 degrees Fahrenheit.

Made of beef protein, can be edible or non-edible.

The temperature at the center of the thickest part of a piece of meat

An adjective describing the process of feeding animals a diet of corn kernels and other grains The process tends to create more fat than grass feeding

Although not considered to be a true wood, it is often used as a smoking chip when grilling foods such as poultry, fish and small game birds. The heart of the cob that holds the kernels is the fuel section of this alternative for wood. It is ground into small granular bits that can be added to a smoking box or it can be combined with other woods such as woods from fruit trees, to impart several flavors. The Corncob provides a sweet flavor that may overpower the food if too much is used to season the food as it cooks. Begin by trying small amounts until the desired flavor is achieved.

UK/USA/NZ/AUS - Beef, brined with salt and sugar, and boiled.

A cooked salami; contains whole peppercorns; may be smoked as well as cooked. (See cooked Salami).

Use to tie casings or roasts before smoking.

A dry-cured ham made by rubbing the raw meat with salt and flavorings Once cured, the ham may be cold-smoked before drying Drying is done over a period of 6 to 18 months, sometimes in a controlled environment Country ham is uncooked If being cooked before serving, the ham requires desalting in multiple changes of water It may also be eaten uncooked in paper-thin slices See also city ham