See Old Fashioned Loaf.

Casings that are artificially dyed. Often used to cover up a light colored sausage that is very high in fat.

A dry sausage of Italian origin; coarsely chopped pork; mildly seasoned; spices include black peppers and garlic.

Cooked sausage whose meat has been finely chopped, such as bologna, frankfurter, or mortadella In most cases, they are smoked and cooked with moist heat

Speeds drying time and adds flavor. Use to make dry, shelf stable sausage.

Term describing meat pumped with added water, flavorings, preservatives, and or salt Labels of enhance products made also used the terms: basted, pre-basted, injected, or marinated

(French) A rib-eye steak

(French) A thin, boneless piece of meat that is uniform in its thickness and cut from a larger piece; a cutlet

A roast made from the bovine semitendinosus muscle, common called the eye of round (IMPS 171C)

Contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic.

A layer of firm subcutaneous porcine fat It is rendered to make lard; added when making sausages and terrines for added texture, flavor, and moisture; and cured as a stand-alone charcuterie item

The fell is the paper-thin covering of outer fat on a roast It is usually removed for small cuts, like chops, but kept in place for roasts and legs because it helps retain the shape and juiciness when cooking

Made of plant cellulose, with both edible and non-edible versions.

Traditionally, a thick (2-1/2 in) steak sliced from the mid-region of the bovine psoas major muscle and devoid of any connective tissue or fat The term may now refer to any steak cut from the beef tenderloin and may include the psoas major, psoas minor, sartorius muscles as well as connecting tissue and fat

As a verb, to remove the bones from meat or fish. A fillet (or filet) is the piece of flesh after it has been boned.