Meats & Meat Cuts
Canonical ingredient category source list for Meats & Meat Cuts.
Ingredients in this category
Use each ingredient link to filter the recipes index.
- Chuck (Shoulder)
- Chuck Roast
- Chuck Eye Steak
- Flat Iron Steak
- Denver Steak
- Shoulder Clod
- Beef Neck
- Beef Cheeks
- Rib (Rib Section)
- Ribeye Steak (Bone-in, Boneless)
- Prime Rib (Standing Rib Roast)
- Tomahawk Steak
- Back Ribs
- Short Ribs (English, Flanken)
- Loin (Back)
- Porterhouse Steak
- T-Bone Steak
- Strip Steak (New York Strip, Kansas City Strip)
- Tenderloin (Filet Mignon, Chateaubriand)
- Tri-Tip
- Sirloin (Lower Back)
- Top Sirloin Steak
- Bottom Sirloin Steak
- Sirloin Tip Roast
- Round (Hindquarter)
- Eye of Round
- Bottom Round (London Broil)
- Top Round (Roast Beef)
- Sirloin Tip
- Brisket & Plate (Lower Chest & Belly)
- Whole Brisket (Flat & Point)
- Beef Belly
- Skirt Steak (Inside, Outside)
- Hanger Steak (Butcher's Cut)
- Shank (Leg)
- Beef Shank (Osso Buco)
- Shoulder (Boston Butt, Picnic Shoulder)
- Pork Shoulder Roast
- Boston Butt
- Pork Collar
- Picnic Ham
- Pork Blade Steak
- Pork Chop (Bone-in, Boneless)
- Pork Loin Roast
- Pork Tenderloin
- Baby Back Ribs
- Ribs & Belly
- Spare Ribs
- St. Louis Style Ribs
- Pork Belly
- Bacon (Streaky, Slab, Pancetta, Guanciale)
- Leg (Ham Section)
- Fresh Ham
- Cured Ham (Prosciutto, Jamón, Country Ham)
- Miscellaneous
- Pork Jowl
- Pork Knuckle (Eisbein)
- Pork Hock
- Shoulder
- Lamb Shoulder Roast
- Blade Chops
- Ribs & Loin
- Lamb Rib Chops (Rack of Lamb)
- Loin Chops
- Leg
- Leg of Lamb (Bone-in, Boneless)
- Lamb Shank
- Mutton (Older sheep)
- Goat Shoulder
- Goat Chops
- Goat Leg Roast
- Goat Ribs
- Whole Chicken
- Chicken Breast (Bone-in, Boneless)
- Chicken Wings (Flat, Drumette, Wingtip)
- Chicken Drumsticks
- Chicken Thighs (Bone-in, Boneless)
- Whole Turkey
- Turkey Breast
- Turkey Drumsticks
- Whole Duck
- Duck Breast
- Duck Leg (Confit, Fresh)
- Pheasant
- Quail
- Partridge
- Guinea Fowl
- Squab (Pigeon)
- Venison (Deer)
- Elk
- Bison (Buffalo)
- Wild Boar
- Rabbit
- Kangaroo
- Ostrich
- Alligator
- Camel
- Beef Liver
- Pork Liver
- Foie Gras (Duck/Goose Liver)
- Sweetbreads (Thymus/Pancreas)
- Tripe (Honeycomb, Blanket, Book, Omasum, Reticulum)
- Bone Marrow
- Oxtail
- Kidneys (Lamb, Beef, Pork, Veal)
- Beef Tongue
- Pork Ears
- Pig's Feet (Trotters)
- Rocky Mountain Oysters (Bull Testicles)
- Beef Jerky
- Pastrami
- Corned Beef
- Bresaola
- Bacon (American, Canadian, British, Pancetta, Guanciale)
- Prosciutto (Italian dry-cured ham)
- Jamón Ibérico (Spanish Dry-Aged Ham)
- Salami (Genoa, Soppressata, Cacciatore, Pepperoni)
- Chorizo (Mexican, Spanish, Portuguese)
- Lardo (Cured Pork Fat)
- Lamb Bacon
- Bratwurst
- Andouille (Cajun, French)
- Boudin (White, Black, Cajun)
- Frankfurters (Hot Dogs, Beef/Pork Mix)
- Merguez (North African lamb sausage)
- Kielbasa (Polish Smoked Sausage)
- Saucisson Sec (French Dry Sausage)
- Blood Sausage (Black Pudding, Morcilla, Boudin Noir)