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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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 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

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

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