| Term | Definition |
|---|---|
| Nabemono | (Japanese) A general term referring to dishes prepared in one pot Ingredients are cut bite-size and cooked in broth in the kitchen or at the table
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| Natural Beef Rounds Casings | Made from cow intestine. Will form a ring shaped sausage when filled.
|
| Natural Hog Casings | Made from hog intestine. They will provide a "pop" when bitten into. Used for Italian, bratt and other 32mm - 34mm sausages.
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| Natural Sheep Casings | Made from sheep intestine. They will provide a "pop" when bitten into. Used for breakfast link, snack sticks and other 21mm - 22mm sausages.
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| New England-Style Sausage | A Berliner style sausage made of coarsely chopped cured lean pork. - (Cooked, Smoked Sausage)
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| New York Strip | A steak cut from the muscles lying dorsal to the lumbar spine Also called a New York steak, shell steak, club steak, Kansas City strip, or sirloin steak
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| Nimono | (Japanese) A general term for a simmered dish
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| Noisette | A small round piece of meat, especially loin or fillet of lamb, veal, or pork
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