Found 100 results.
Large section of animal prior to butchering
Large sections of beef
Large sections of lamb
Large sections of mutton
Large sections of veal
Section of a beef animal
Large sections of pork
steak
cut of pork that comes from the upper part of the shoulder from the front leg
section of cow meat
cut of beef
Meat from the rear back of a mammal
Yukhoekr-ro
raw meat dish in Korean cuisine that resembles a steak tartare
beef steak cut from the rear of a cow
cut of beef sliced from the rib primal of cattle, with rib bone attached
cut of meat from the primal loin, subprimal sirloin, of a beef carcass
Fibrous proteins present in meat, source of gelatin
German roasted pork knuckles
cut of beef and is part of the sub primal cut known as the chuck
cut of beef and is part of the sub primal cut known as the chuck
stewed meat dish of Botswana
Italian dish of mixed fried meats
Pork sausage from Abruzzo region of Italy
American roasted beef dish
Cut of beef steak from the upper belly
cut of beef
combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy
traditional Chinese holiday
combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy
combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy
Process of making meat softer
American multinational food company
Rump bone of cattle or hog
'Ndujait
Spicy, spreadable sausage made with pork
Zakuskaru
Russian term for hors d'oeuvres/appetizers served before meals
Scandiniavian open sandwich
Souvlael
Cyprus skewered barbecue meat
Italian fried meatball
Onion-based pasta sauce from Campania, Italy
Fajitases
term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla
Oaxacan dish of a large, thin, crunchy, partially fried or toasted filled tortilla
Culinary dish in Mexico
French-inspired Vietnamese and Cambodian dish
Motsettait
lean cold cut originating from Valle d'Aosta in Italy
Sgabeoit
Italian flatbread
Italian and Corsican pork cold cut
Hagotaijp-ro
Rye bread of Finland
German roast meat entree
Pickertde
potato dish
Hard Austrian roll
Minas cheesept-br
Brazilian cheese
Nkwobiig
Nigerian dish of spiced cow feet
Italian pork sausage
Indonesian beef soup
Italian meat-based stew
spicy meat dish originating from the Indian subcontinent
Kway chapzh-ro
Chinese and Malysian soup with pork offal
Portuguese pork stew
Portuguese pork stew
Savory turnover, especially in Italian-American cuisine of Philadelphia area
French term for veal dish, braised fish, or cold chopped meat
Kare-karefil
Filipino stew of meat and offal with vegetables in a thick peanut sauce
Chinese dish of noodles in soup
Daubefr
Beef and vegetable stew from southern France
French stew of beans and sausage
Swedish savory "cake" made of bread and fillings
Jalousiefr
French pastry filled with fruit
varietal of Cucurbita maxima
Small French cucumber pickle
order of mollusks
Californian wine region in Santa Clara County
cape in the Northeastern United States
French sauce consisting of a base of espagnole sauce with a flavouring of chopped gherkins
French sauce
beefsteak cut from the short loin, including a T-shaped bone with meat on each side
Beef stomach lining, as food
Connective tissues of animals
cut of beef
Culinary term for cow's feet
cut of meat (e.g. beef, pork)
beef steak cut from the loin
beef cut
beefsteak cut from the short loin, including a T-shaped bone with meat on each side
processed pork foodstuff
cut of meat (e.g. beef, pork)
Pork cut from the center of the pig, usually including a rib
Culinary term for pig's feet
cured and smoked pork belly
cured and smoked pork belly
deer meat
precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays
Cold dish of meat from the head of an animal preserved in aspic
Large white meat muscle from the front of a chicken
Culinary traditions of Italy
Mennonite traditional Sunday afternoon meal
bread topped with garlic and olive oil or butter
Swall round breads from northern Italy