Sausage of dried pigs blood, lard, onions, spices and milk, cooked and cooled. Can be eaten cold, usually hot.

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.

A steak prepared by cross-cutting the infraspinatus muscle, which is packaged as a top blade roast (IMPS 1114D)

Cooked lamb and pork tongues are arranged lengthwise in the center of a roll of blood sausage.  (Cooked Sausage)

Diced, cooked fat pork, finely ground cooked meat, and gelatin-producing materials mixed with beef blood and spices.

See Blood Sausage.

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

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

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.