French - The branch of "cooking" devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pate's, and confit, primarily from pork. Charcuterie is part of the "garde manger" chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.

(French) In French butchery in the early 20th century, the beef tenderloin was divided into five portions of approximately equal length. The second piece from the rump end, the one where the "iliacus" and the "psoas major" join, was the chateaubriand. In the mid-20th century in America, this piece was used as a roast cut for two people in fine restaurants. There is also a 19th-century French steak dish by the same name that uses the same cut.

Effortlessly remove pits without bruising or crushing. No mess and no wasted fruit.

Cherry is used for all types of meat and like apple, it provides a subtle, sweet, fruity flavor to foods. Cherry can be used to grill and smoke turkey, chicken, small game birds, and pork.

A preparation of steak, cooked to the desired level and then heavily charred The diner orders it by asking for the style followed by the level of doneness, eg Chicago-style rare In some areas it is also referred to as Pittsburgh-style steak

A mechanically tenderized round steak cooked in a manner similar to fired chicken, hence the name The meat is coated with seasoned flour, shallow-fried, and often served with a milk gravy

The round tube like device coming out of the smoke chamber which allows the smoke to escape from the smoker. Also called the stack.

A metal cylinder which holds hot coals for starting a fire.

Dried lean beef cut into thin slices for packaging This is a shelf-stable product In the US military in the first half of the 20th century, chipped beef replaced salted meat as a common source of meat protein

An English-language term for the small intestines, usually from a pig

Originally a cut made by cross-cutting the loin that included the chine In the US a chop made now refer to any steak-like cut from a lamb or pig, with or without bone

See Ham, Chopped.

Spain - Sausage from Spanish origin made from meat coarsely cut; smoked; highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls Also is a term to denote any type of Spanish style sausage. - Fresh, cooked or dry/semi-dry sausage

In North American meat cutting, a beef primal obtained by cutting between the 5th and 6th ribs, perpendicular to the vertebral column

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