Meat & Seafood

  • Beef
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      Beef, Brisket

      A flavorful cut that comes from the highly worked muscle of the lower chest. This is a traditional cut used for corned beef and popular for pot roasts, stews, and barbeque. Avoid beef with a bright p... more

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      Beef, Ground

      Ground beef is beef from any part of the cow that has been finely or coarsely chopped with a large knife or a meat grinder. It will have a variable amount of fat depending on the cut of meat used. Mea... more

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      Beef, Ribs

      Beef ribs might also be referred to as back ribs, spare ribs, or short ribs. They are bone-in beef coming from a single rib or from several ribs. They can be grilled, braised, smoked, or spit roasted.... more

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      Beef, Roast

      A roast refers to a large, thick cut of meat. Popular roasts come from the chuck, rib, loin, and sirloin primal cuts. Some well-known roasts include chuck roasts, pot roasts, blade roasts, rib-eye roa... more

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        Beef Sirloin Roast

        A roast refers to a large, thick cut of meat. Sirloin roasts comes from the sirloin region of the loin. Popular sirloin roasts include the top sirloin butt roast, bottom sirloin butt roast, tri-tip ro... more

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        Beef Tenderloin Roast

        A roast refers to a large, thick cut of meat. Tenderloin roasts are derived from the short loin region, which contains the 13th rib as well as the small of the back. This expensive cut is lean and ver... more

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        Beef, Chuck Roast

        A roast refers to a large, thick cut of meat. Chuck roasts are derived from the chuck primal cut, a region that extends from the neck to the fifth rib and includes the shoulder and upper arm. This mea... more

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        Beef, Rib Roast

        A roast refers to a large, thick cut of meat. Rib roasts are derived from the rib primal cut, a region that contains ribs 6 through 12 as well as a portion of the backbone. This roast contains a large... more

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        Beef, Round Roast

        A roast refers to a large, thick cut of meat. Round roasts are derived from the round primal cut, a region at the rear of the animal that contains the hind leg and rump. Meat from this region is lean ... more

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      Beef, Steak

      A steak refers to a slice of meat. Steaks can come from many regions of the animal. Depending on from where it is cut, a steak will have varying levels of tenderness, flavor, and marbling (intramuscul... more

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        Beef, Chuck Steak

        A steak refers to a slice of meat. Chuck steaks are derived from the chuck primal cut, a region of the cow that extends from the neck to the fifth rib and includes the shoulder and upper arm. Seeing a... more

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        Beef, Flank Steak

        Flank steak is a long, thin, boneless cut of meat. This single long muscle comes from the flank, a region at the rear of the animal below the loin on the underbelly. This firm cut is lean and flavorfu... more

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        Beef, Rib-eye Steak

        A steak refers to a slice of meat. Rib-eye steaks are derived from the rib primal cut, a region that contains ribs 6 through 12 as well as a portion of the backbone. This boneless steak contains a lar... more

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        Beef, Round Steak

        A steak refers to a slice of meat. Round steaks are derived from the round primal cut, a region at the rear of the animal that contains the hind leg and rump. Meat from this region is lean and not nat... more

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        Beef, Strip Steak

        A steak refers to a slice of meat. The strip steak comes from the top loin region of the short loin, an area on the animal's back. This muscle does not get much exercise, which makes it tender. This c... more

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        Beef. T-bone Steak

        A steak refers to a slice of meat. A T-bone steak is a large steak containing a tender piece of tenderloin and a flavorsome piece of top loin spearated by a t-shaped bone. The Porterhouse steak is sim... more

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        Filet Mignon

        A steak refers to a slice of meat. Filet mignon is a boneless cut from the small end of the tenderloin. This expensive cut is lean and very tender. The filet mignon is usually 1 to 2 inches thick and ... more

  • Fish
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      Anchovies

      Anchovies are a small, oily fish often salt-cured and packed in oil. They are considered a low mercury fish. more

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      Canned Tuna

      Tuna is a firm fleshed, oily, fatty fish. When cooked, its flesh becomes flaky and tender. There are numerous varieties of tuna including the yellowfin, albacore (or white), bluefin, and bonito. Its f... more

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      Catfish

      Catfish is a firm, moderately fatty fish identifiable by its distinctive cat-like whiskers. It has a mild flavor and meaty flesh that can be be fried, poached, steamed, baked, or grilled. Its tough, i... more

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      Caviar

      Caviar is roe, or fish eggs, that has been salted or cured and then aged. In the U.S. and Canada, caviar must be made from sturgeon roe. The size, taste, and color of the caviar depends upon the varie... more

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      Cod

      Cod is a saltwater, lowfat, white fleshed fish with a mild flavor. When cooked, cod flesh is delicate, moist, and flaky. It is available fresh or frozen, whole or filleted, breaded, smoked, dried, sal... more

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      Flounder

      Flounder is a type of flat fish with a mild flavor. It is a bony fish and therefore typically sold as fillets. Baking, broiling, braising, grilling, poaching, steaming, and sautéing are methods of co... more

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      Grouper

      Grouper is a lean fish with firm texture and mild, yet distinctive, flavor. It is available whole or as fillets or steaks. Its firm flesh is suited to baking, broiling, frying, poaching or steaming. B... more

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      Haddock

      Haddock is a small, lean, white fleshed fish ressembles a small cod. It is also referred to as scrod. Haddock is availble fresh, frozen, smoked, dried, or canned. When purchased fresh, it is most ofte... more

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      Halibut

      The largest of the flatfish varieties, halibut is a white-fleshed fish with a firm, flaky texture and mild flavor. It is also considered low fat. more

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      Herring

      Herring is a small oily fish with white, fatty flesh. Fresh herring is good baked, grilled, or fried. It is also often found pickled, salted, smoked, or marinated. more

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      Mackerel

      Mackerel is a firm-fleshed, oily fish with a strong flavor. The most common species are the common mackerel and Spanish mackerel. It is in the same family as the tuna and kingfish. Mackerel is sold fr... more

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      Mahi Mahi

      Mahi mahi is a lean fish with firm texture, dense, moist flesh, and moderate flavor. It is available as steaks or fillets with the skin still attached. This holds the fish together during cooking. It ... more

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      Salmon

      Salmon is a popular oily fish high in omega-3 fatty acids. There are almost endless ways to prepare salmon. It can be eaten raw, marinated, salted, smoked, baked, boiled, grilled, poached, or pan-frie... more

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      Sardines

      Sardine is a generic term referring to small, long, and thin fish with oily flesh and a flaky texture that are related to herring. Older sardines are called pilchards. Being highly perishable, sardine... more

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      Sea Bass

      Sea bass is a generic term for many unrelated fish including Black Sea Bass, California Sea Bass, Chilean Sea Bass, European Sea Bass, Giant Sea Bass, and White Sea Bass. In general, they have lean me... more

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      Smoked Salmon

      Smoked salmon is salmon that has undergone either a hot or cold smoking process. Hot smoking involves smoking the fish over heat for six to twelve hours. Cold smoking involves first curing or preservi... more

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      Snapper

      Snapper refers to numerous species of saltwater fish including the red snapper, gray snapper, mutton snapper, and yellowtail snapper. It can be purchased whole or as steaks or fillets. Snapper can be ... more

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      Sole

      Sole is a flat fish The most common species is the common, or Dover, sole. It is often prepared poached, steamed, baked, broiled, and sautéed. more

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      Striped Bass

      Striped bass is a lean saltwater fish with a firm texture, moist and flaky, white meat, and a mild flavor. It is versatile and can be prepared many ways including baking, broiling, frying, grilling, a... more

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      Swordfish

      Swordfish is a large fish with flesh that is firm, meaty, and moderately fatty. It is often sold as steaks or chunks. Swordfish is especially delicious barbequed, grilled, or pan-fried. more

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      Tilapia

      Tilapia is a lowfat, firm-textured, white-fleshed fish. It is sold whole or as fillets and can be prepared by baking, broiling, grilling, frying, poaching, or steaming. It is low in mercury and is con... more

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      Trout

      Trout is primarily a coldwater fish related to char, salmon, and whitefish that can be found in freshwater, such as lakes and rivers, as well as the sea. Popular varieties include the rainbow trout, l... more

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      Tuna

      Tuna is a firm fleshed, oily, fatty fish. When cooked, its flesh becomes flaky and tender. There are numerous varieties of tuna including the yellowfin, albacore (or white), bluefin, and bonito. Its f... more

  • Game Meat
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      Ground Bison

      Ground bison is from any part of the bison that has been finely or coarsely chopped with a large knife or a meat grinder. It is generally lean. more

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      Rabbit & Hare

      Rabbit and hare are considered small game animals that are low in fat. Wild rabbit has firm, pink-brown colored flesh; it is typically leaner than farmed rabbit. It has a subtle gamey flavor; some com... more

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      Venison

      Although often thought of as deer, venison refers to the meat from large game animals including deer, reindeer, elk, moose, caribou, and antelope. This red meat is relatively low in fat. Its flavor is... more

  • Lamb
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      Lamb Chops

      Lamb is a lean, red meat with a distinctive taste. A lamb chop is a tender and juicy cut that comes from the loin, rib (or rack), shoulder, or leg. Loin and rib chops are the most tender. Blade and a... more

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      Lamb Leg

      Lamb is a lean, red meat with a distinctive taste. Lamb leg comes from the hindquarter. It is a popular cut that can be purchased as the whole leg, half a leg, or in different forms, such as sirloin e... more

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      Lamb Rack

      Lamb is a lean, red meat with a distinctive taste. Rack of lamb comes from the front/middle (rib) section. A whole rack of lamb consists of eight ribs. When two or three racks are tied together, they ... more

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      Lamb Shanks

      Lamb is a lean, red meat with a distinctive taste. Lamb shank comes from the lower end of the fore or hind leg. This tender, flavorful cut offers a generous portion of meat. Stewing and braising yield... more

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      Lamb Shoulder

      Lamb is a lean, red meat with a distinctive taste. Lamb shoulder is derived from the forequarter. Shoulder meat is tough and flavorful and is best cooked slowly in order to tenderize it. This economic... more

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      Lamb, Ground

      Lamb is a lean, red meat with a distinctive taste. Ground lamb is from any part of the lamb that has been finely or coarsely chopped with a large knife or a meat grinder. It will have a variable amoun... more

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      Lamb, Stew Meat

      Lamb is a lean, red meat with a distinctive taste. Stew meat refers to cut-up pieces that could come from regions including the leg and shoulder. Lamb should be fine-grained and pink to pale red with ... more

  • Offal & Leftovers
  • Pork
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      Bacon

      Bacon is a pork product that comes from the flank (sliced bacon) or the loin (Canadian or back bacon). It is cured and often smoked. Bacon may be eaten smoked, boiled, fried, baked, or grilled. It ca... more

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      Ham

      Ham is a cut that comes from a pig's hind leg. Its flavor and texture are influenced by the animal's breed and diet, the cut, and how it is ultimately processed (e.g. curing method, whether it is smok... more

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      Pancetta

      Pancetta is a fatty bacon made from pork belly that is cured and may be smoked or unsmoked. In Italy, it is often eaten raw as a cold-cut. It is also sold as cubes and strips and used in cooking, espe... more

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      Pepperoni

      Pepperoni is an air-dried, cured sausage made from a mixture of pork and beef. It does not require cooking and is ready to eat. Pepperoni has a smoky flavor and tastes slightly spicy. It is long and t... more

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      Pork Belly

      Pork belly is a boneless, fatty cut that comes from the pig's underside. It is like one large, unsliced slab of bacon although this relatively inexpensive cut is not cured nor smoked. Pork belly is re... more

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      Pork Chops

      Pork chop can refers tp a chop from the shoulder (or blade), rib, loin, or sirloin region. Types of pork chops include the shoulder chop, loin chop, sirloin chop, boneless chop, and rib chop. The loca... more

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      Pork Ribs

      Typically refer to back, country-style or spare ribs. They are bone-in beef coming from a single rib or from several ribs. They can be grilled, braised, smoked, or spit roasted. more

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      Pork Shoulder

      Pork shoulder is a primal cut from the pig's front leg as well as a section at the top of the leg. It has more fat than many other cuts, but this is also why it is juicy, tender, and flavorful. Bone-i... more

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      Pork, Ground

      Ground pork is pork from any part of the pig that has been finely or coarsely chopped with a large knife or a meat grinder. It will have a variable amount of fat depending on the cut of meat used. Mea... more

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      Pork, Loin

      Pork loin is a tender, lean cut of pork located on both sides of the backbone between the pig's shoulder and hind legs. It is available bone-in or boneless. Select meat that is firm and a grayish pink... more

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      Pork, Tenderloin

      Pork tenderloin is a lean, tender, boneless cut from the loin region of the pig. It is actually a narrow muscle that runs along the bottom edge of the loin. Pork tenderloin may be purchased as medalli... more

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      Prosciutto

      Prosciutto is an Italian cured meat made from the hind leg of a pig. There are several types of prosciutto including prosciutto di Parma and San Daniele. The flavor of a prosciutto is influenced by th... more

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      Pulled Pork

      Pulled pork is typically made from pork shoulder. It is usually slow roasted and may or may not be smoked. Once cooked, the meat is pulled apart or shredded into small strips. It is often seasoned wit... more

  • Poultry
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      Chicken

      It is no wonder chicken is so popular given its rather inexpensive cost, general availability, and lower saturated fat content. It can be broiled, roasted, fried, and sautéed (to name but a few) and ... more

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        Chicken Breast

        Chicken breast is a versatile protein that pairs well with many ingredients and spices. It likely owes its popularity to its versatility as an ingredient, low fat content, and relatively short cooking... more

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        Chicken Legs

        The chicken leg refers to the drumstick-thigh combination. The whole leg also contains a portion of the back. Chicken legs contain all dark meat. more

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        Chicken Wings

        The chicken wing consists of three sections: the wing tip, the wingette (or mid-section), and the drummette, which resembles a small drumstick and contains most of the wing's meat. The modern domestic... more

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        Chicken, Thighs

        Chicken thighs refer to the upper part of the chicken's leg, above the knee joint. It can be purchased as bone in or boneless and with or without the skin. Thigh meat is referred to as dark meat, a re... more

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      Duck

      Duck meat comes from one of several species of fresh and saltwater duck. Ducks are basically all dark meat, a result of the duck's breast and wing muscles receiving a lot of exercise due to flying. W... more

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      Ground Chicken

      Ground chicken is from any part of the chicken that has been finely or coarsely chopped with a large knife or a meat grinder. It will have a variable amount of fat depending on the cut of meat used. more

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      Ground Turkey

      Ground turkey is from any part of the turkey that has been finely or coarsely chopped with a large knife or a meat grinder. It will have a variable amount of fat depending on the cut of meat used. more

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      Turkey

      The turkey is a large game bird closely related to pheasants, partridges, chickens, and quails. Most turkey commercially available is from farm-raised, domesticated turkeys. Wild turkeys have mostly d... more

  • Sausages
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      Chorizo

      Chorizo is a type of pork sausage that includes red pepper and chilli and paprika seasonings. It can be purchased fresh, semi-dried, or dried. Chorizo can be eaten on its own, for example as a tapas, ... more

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      Pork Sausages

      Sausage has traditionally been made with pork. Pork sausage is filled with a stuffing that consists of ground or chopped pork and may include water, herbs, spices, additional seasonings (e.g. fruits, ... more

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      Poultry Sausage

      Poultry sausage is filled with a stuffing that consists of ground poultry and may include water, herbs, spices, additional seasonings (e.g. fruits, cheeses, vegetables), sugars (e.g. glucose, sucrose,... more

  • Shellfish
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      Clams

      Clams are mollusks with thick, hard shells that protect meat that has a sweet, slightly salty flavor. Clams are firm in texture. There are many types of clam including American hard shell clams, surf ... more

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      Crab

      Crabs are crustaceans with a carapace and five pairs of legs, the first pair of which have pincers. Popular varieties include the Dungeness, king, snow, blue, spider, and stone crab. Crabs can be purc... more

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      Lobster

      A large marine crustacean prized for its firm, sweet, succulent flesh that lives in cold water and scavenges for food on the rocky seabed. A lobster's shell color varies according to it's habitat, but... more

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      Mussels

      Mussels are mollusks that are cheap and plentiful and provide plump, juicy flesh. Mussels are often poached, steamed, broiled, grilled, sautéed, fried, or marinated. Canned mussels are also available... more

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      Octopus

      A relative of the squid and cuttlefish, the octopus is a shell-less mollusk with eight tentacles and firm, flavorful flesh. Its ink is also edible. Smaller octopus tend to be more tender while the fle... more

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      Oysters

      Oysters are bivalve mollusks with rough gray shells and juicy, succulent flesh that be eaten raw or cooked. Their taste ranges from rather bland to salty, and their texture ranges from tender to firm.... more

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      Scallops

      Scallops are mollusks with a fan-shaped shell. There are many varieties, but, in general, are classified as either bay scallops or sea scallops. Bay scallops are tiny while seas scallops are larger. S... more

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      Shrimp

      The shrimp is a small crustacean reknowned for its sweet, meaty flesh. A shrimp's size is measured by how many shrimp it takes to make up a pound. For example, if a shrimp is labeled 16/20, it means t... more

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      Squid (calamari)

      Squid, or calamari, is a mollusk with edible tentacles and a pocket-shaped body. It also produces a black liquid called sepia, or ink, which can also be consumed. The squid's flesh is lean, firm, and... more

  • Veal
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      Veal, Chops

      Veal is meat from a calf less than one year old. There are many types of veal including milk-fed and grass-fed. Milk-fed veal comes from calves fed exclusively milk. Veal chops come from the loin (ri... more

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      Veal, Ground

      Veal is meat from a calf less than one year old. Ground or minced veal is veal from any part of the animal that has been finely or coarsely chopped with a large knife or a meat grinder. It will have a... more

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      Veal, Steak

      Veal is meat from a calf less than one year old. It may or may not contain bone. There are many types of veal including milk-fed and grass-fed. Milk-fed veal comes from calves fed exclusively milk. Th... more