prosciutto

prosciutto (countable and uncountable, plural prosciutti or prosciuttos)

prosciutti (plural)
prosciuttos (plural)

Borrowed from Italian prosciutto (meaning 'ham', in general), from asciutto, with a change of prefix, or from a Vulgar Latin *perexsūctus, from per + Latin exsūctus.

He also manages to extract refined performances from overseasoned prosciutti like […]

1988 February 19, Joel E. Siegel, “Heartfelt Fluff”, in Chicago Reader:

The silken-textured, nutty-sweet prosciutto is named on menus from A16 in San Francisco to Blackbird in Chicago, from Otto in Manhattan to Central Michel Richard in Washington, D.C. The La Quercia range, sold in Whole Foods, has expanded to include organic and heirloom prosciuttos, as well as lardo, pancetta, speck, coppa, guanciale and an annual Acorn Edition, in which subscribers pay $3,000 to receive all the parts of the prized acorn-fed organic Berkshire meat during the year, from fresh to cured.

2009 February 1, Christine Muhlke, “Aging Gracefully”, in New York Times:

In front of him, on a low table, a plate of prosciutto, olives and cheese.

2014, Ian McEwan, The Children Act, Penguin Random House (2018), page 193:

A dry-cured ham from Italy, thinly sliced.


polony

A dreadful day it was for young Dobbin when one of the youngsters of the school, having run into the town upon a poaching excursion for hardbake and polonies, espied the cart of Dobbin & Rudge, Grocers and Oilmen, Thames Street, London, at the Doctor's door, discharging a cargo of the wares in which the firm dealt.

1847 January – 1848 July, William Makepeace Thackeray, chapter 4, in Vanity Fair […], London: Bradbury and Evans […], published 1848, →OCLC:

There was a touch of quiet humour in Rachel, and with a demure smile, she internally wondered why it was precisely her polony that had been selected by puss, but aloud she merely declared that she could make an excellent supper on bread and beer.

1873, Julia Kavanagh, Rachel Gray: A Tale Founded on Fact, page 42:

A survey of 25 polony samples of different brands available to the consumer in Bloemfontein showed that significant numbers of various micro-organisms were present.

1978, Journal of the South African Veterinary Association, page 115:

Shlomo threw the polony and bread ceremoniously into the lorry and heaved himself up to see who it was who recognised him.

1984, Jewish Affairs, volume 39, number 4, page 35:

A kind of sausage made of meat that has been only partly cooked.


meat pie

en-noun

meat pie (countable and uncountable, plural meat pies)

My sister-in-law from Corsica makes the best quiche and the best meat pie in the world.

If flour ran short we can be certain it was saved for gravies, dumplings, cakes and gingerbread, and pie crust, and most particularly for meat pie.

1960, Harriette Simpson Arnow, Seedtime on the Cumberland, New York, N.Y.: The Macmillan Company, →LCCN, page 418:

She averted her eyes, looking toward Crispin, who ate meat pie and a large slice of roasted ox with healthy relish and without seeming to notice her discomfort.

1995, Flora Speer, For Love and Honor, Dorchester Publishing, →ISBN, page 26:

In the case of meat pies that have a jelly or stock added after cooking, the stock and meat should be sampled separately as well as together in a combined sample.

1998, W. F. Harrigan, Laboratory Methods in Food Microbiology, page 220:

Meat pies, which used to be a traditional Acadian Christmastime treat, are one of Louisiana′s least-touted specialties.

2009, Jane Stern, Michael Stern, 500 Things to Eat Before It's Too Late: And the Very Best Places to Eat Them, page 179:

It was to Liubotyn station that I and my best mate Sasha once ventured on our lives' first (meaning without the adults) train ride. […] We got off at Liubotyn, then sleepy and unmistakeably rural, bought a couple of wrinkled meat pies at a station kiosk, and got back on the train.

2024 September 4, Vitali Vitaliev, “A salute to Ukraine's 'Second Army'”, in RAIL, number 1017, page 46:

(non-idiomatic usage, cooking) A pie containing meat.

(a) Meat pie is cooked meat with or without cereal, condiments seasoning and water, enclosed in a case of pastry.
(b) Meat pie shall contain not less than twenty-five parts per centum of meat when determined by the prescribed method.

1979, John L. Goldring, L. W. Maher, Consumer Protection Law in Australia, page 119:

Meat pies are an Australian favourite and are sold in cake and sandwich shops from one end of the land to the other. The classic version is simple – an individual, 2-crust pie full of chopped beef in a rich gravy.

2005, Margaret Fulton, Encyclopedia of Food and Cookery: The Complete Kitchen Companion from A to Z, Revised edition, page 444:

If you think the major ingredient in most meat pies is meat you’re in for a disappointment. But some brands are meatier than others.

2006 May, Australian Consumers′ Association, Choice, page 9:

(Australia, New Zealand) A hand-sized pot pie containing largely minced meat and gravy and typically consumed as a takeaway food snack.


tinned dog

The storekeeper packed the case of tinned dog, etc., but by some blunder he or his man put the label on the wrong box, and it went per rail, per coach, per camel, and the last stage per boot, and reached my friends' camp on Christmas Eve, to their great joy.

1901, Henry Lawson, “The Ghosts Of Many Christmases”, in Children of the Bush, Echo Library, published 2007, unnumbered page:

“How ′bout some tinned dog and a bit of damper, mate?” Bob offered Hank. “You gonna be peckish by the time we stop tonight.”

2001, Curt Wheat, North of Capricorn: Tales and Travels from Australia′s Far Northern Outback, page 47:

After we had eaten our customary evening meal of tinned dog, potatoes and onions, six of us — three members of the permanent way gang, the publican′s son, my timekeeper and I — would cook the crayfish and devour the 30 at one sittng.

2006, Ron Fitch, Australian Railwayman: From Cadet Engineer to Railways Commissioner, page 63:

(Australia, slang, humorous, derogatory) Canned meat.


ground beef

ground beef (usually uncountable, plural ground beefs)

(Canada, US) Beef that has been finely chopped; minced beef.

kjøttdeig

under 14 percent fat, not necessarily beef


boerewors

boerewors (countable and uncountable, plural boerewors)

The Boerewors recipe given here is for the basic, original boerewors, with suggestions as to how you can ring the changes. (Afri Chef: Boerewors: Farmers Sausage)

To make truly authentic boerewors you'll need a sausage stuffer and casings.

2010, Steven Raichlen, Planet Barbecue!, Workman Publishing, page 350:

In the halcyon^([sic]) of sausages, if there were such a thing, boerewors would likely be crown prince.

2016, Michael Reid, M: A 24 Hour Cookbook, Bloomsbury Publishing (Absolute Press), page 175:

2019, Gregory Mthembu-Salter, Wanted Dead and Alive: The Case for South Africa's Cattle, Cover2Cover (face2face), page 48,
The poet Antjie Krog has written evocatively about boerewors as the physical manifestation of a well-run farm, with the patriarch and his men raising and providing good-quality meat and the matriarch, armed with a prized, secret family recipe, organising her kitchen staff into the production line required to make the perfect wors.

(South Africa) A traditional homemade sausage made with spiced minced meat, now commercially available.


wors

wors (countable and uncountable, plural wors)

From Afrikaans wors, from Dutch worst (“sausage”). Doublet of wurst.


sav

1982, Ronald Hugh Morrieson, NZ, Predicament, The Dunmore Press, page 68,
“Well, I don′t know what you′ll think. I′m only saying this to show what you′ve all done for me, but last Christmas dinner I had cold savs.”
There was silence and then Mervyn added with a break in his voice, “Saveloys. […] ”

‘Your turn today, Lil,’ he said. ‘Fish and chips for me. No, wait, I′ll have savs, faggots and pease pudding.’

2007, Gilda O'Neill, Rough Justice, UK: William Heinemann, page 397:

The menu of the average fish and chip shop will also offer[…]battered savs/Pluto pups (these are basically saveloy sausages with a fried batter on a stick, dipped in tomato ketchup) as well as a choice of homemade marinated pickles.

2008, Deborah Penrith, Live & Work in Australia, UK: Crimson Publishing, page 176:

(UK, Australia, New Zealand, informal) A saveloy.


sav

en-adj

sav (comparative more sav, superlative most sav)

more sav (comparative)
most sav (superlative)

(UK, slang) Clipping of savage (“unpleasant or unfair”)..


sav

Fuck that / I'd rather be the young sav on the track / Sellin' dope and pimpin' hoes / 'Cause I'm the mack

2001 November 20, “Cuz I'm The Mack”performed by The Jacka:

Couple of savs around us smoking on gas in Ghana / I get the bag the commas shawty attached she want it

2020 June 25, “Different”performed by Friyie:

finished my first day of high school I'm a sav

2022 August 29, @floiwnl, Twitter, archived from the original on 2024-01-20:

(African-American Vernacular, slang) A ruthless or badass person; a savage.


chump chop

(British) A type of lamb chop equivalent to rump steak.


Spam

Alternative form of spam (tinned meat product)


chuck steak

en-noun

chuck steak (countable and uncountable, plural chuck steaks)

A particular cut of beef, containing part of the shoulder bones.


kabana

kabana (usually uncountable, plural kabanas)

You can go for kabana, wedding sausage, csabai, smoked tongue, smoked butterfish or smoked chickens.

2000, Allan Campion, Michele Curtis, The Goods: Victoria’s Best Food and Wine Shops, Wakefield Press, page 34:

aged, cured and pickled meats and fish—game, caviar, herring, sausages (kabana, pepperoni, salami), bacon, hot-dogs

2011, Bronwen Bryant, Kathleen Knights, Pharmacology for Health Professionals, 3rd edition, Elsevier Australia, page 361:

Peter Kennedy was gazing up at Lisa and her coconut when he suddenly felt a looming presence, an uncomfortably close breath and the smell of kabana sausage.

2012, William McInnes, The Laughing Clowns, Hatchette Australia, page 78:

(Australia) A spicy smoked Australian salami, made from pork and beef.


baby beef

baby beef (countable and uncountable, plural baby beefs or baby beeves)

baby beefs (plural)
baby beeves (plural)

LL-Q1860 (eng)-Flame, not lame-baby beef.wav

Grain-fed cattle (especially Aberdeen Angus) slaughtered while still relatively young.


carbonado

carbonado (plural carbonados or carbonadoes)

carbonados (plural)
carbonadoes (plural)

The noun is derived from Spanish carbonada (“carbonized”) (from carbonar (“to carbonize”)) + -ado (suffix forming past participles of regular verbs ending in -ar). Carbonada appears to have been modelled after Italian carbonata (“coal pile; stew of beef in red wine”), from carbone (“coal; charcoal”) (from Latin carbō (“coal; charcoal”), from Proto-Indo-European *ker- (“to burn”)) + -ata.
The verb is derived from the noun.

der

/ˌkɑːbəˈneɪdəʊ/

Take it vp Villain, and eat it, or I will make thee ſlice the brawnes of thy armes into carbonadoes, and eat them.

c. 1587–1588, [Christopher Marlowe], Tamburlaine the Great. […] The First Part […], 2nd edition, part 1, London: […] [R. Robinson for] Richard Iones, […], published 1592, →OCLC; reprinted as Tamburlaine the Great (A Scolar Press Facsimile), Menston, Yorkshire, London: Scolar Press, 1973, →ISBN, Act IIII, scene iv:

[…]to ſay the Troth on't before Corioles, he ſcotcht him, and notcht him like a Carbinado.

c. 1608–1609 (date written), William Shakespeare, “The Tragedy of Coriolanus”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene v], page 23, column 1:

Our giants again found their way to the larder, and broke theirfast with collops, rashers, carbonados, a shield of brawn and mustard, and a noble sirloin of beef, making sad havoc with the latter, and washing down the viands with copious draughts of humming ale.

1861, William Harrison Ainsworth, “The Constable of the Tower. An Historical Romance.”, in Bentley’s Miscellany, volume XLIX, London: Chapman and Hall, […], →OCLC, book I, chapter XIX (Pulvis Pulveri, Cinis Cineri), page 390:

The carbonadoes consisted of any meat scotched on both sides and sprinkled with seasonings in various combinations, and then either broiled over the fire or before it.

1867, John Timbs, “The English Housewife”, in Nooks and Corners of English Life, Past and Present, 2nd edition, London: Griffith and Farran, (successors to Newbery and Harris,) […], →OCLC, page 163:

With a quick sweep of my eye, I see fricassées, steamed bass and poached salmon, roast snipe, peacock, teal, mallard and quail, game pies and carbonados, tarts of marrowbone, neats' tongues, venison pasties, baked guinea fowl, compound salads, dishes of cream, quinces, comfits and marzipans, preserves, cheeses and fruits.

1989, Rose Tremain, “Wedding Games”, in Restoration: A Novel, London: Hamish Hamilton, →ISBN; republished London: Random House, 2010, →ISBN:

(cooking, dated) Meat or fish that has been scored and broiled.

karbanátek

meat or fish that has been scored and broiled


sausage roll

LL-Q1860 (eng)-Flame, not lame-sausage roll.wav

A short piece of sausage meat baked in a roll of pastry.


cold cuts

en-noun

cold cuts pl (normally plural, singular cold cut)

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Cooked, sliced meat served cold, as in a sandwich or a tray of finger food.


pancetta

pancetta (usually uncountable, plural pancettas)

Borrowed from Italian pancetta, from pancia (“belly”).


mortadella

mortadella (countable and uncountable, plural mortadellas or mortadelle)

mortadellas (plural)
mortadelle (plural)

From Italian mortadella, from diminutive of Latin murtatum (“sausage seasoned with myrtle berries”), from myrtatum, from myrtus, from Ancient Greek μύρτος (múrtos).

der

A smooth-textured Italian pork sausage with lumps of fat, flavoured with spices; eaten cold.


T-bone

en-verb

T-bone (third-person singular simple present T-bones, present participle T-boning, simple past and past participle T-boned)

T-bones (present singular third-person)
T-boning (participle present)
T-boned (participle past)
T-boned (past)

From the ⊤ shape produced by the vehicles involved in such a collision, with allusion to T-bone ¹.

Holmes, who was a lap ahead and in 6th spot, couldn’t avoid T-boning him and in the coming together they were both out.

1984, R and T, volume 35, CBS Publications, page 187:

Its hood had already been accordioned from T-boning somebody else[.]

1993, Car and Driver, volume 39, Hachette Magazines, Inc., page 25:

They get to an intersection when suddenly the limo gets T-boned and everything gets thrown around all over the car.

2007, Paul Myers, It Ain’t Easy: Long John Baldry and the Birth of the British Blues, Greystone Books, →ISBN, page 77, →ISBN:

(transitive, slang, Canada, US, of a motor vehicle) To collide perpendicularly with the side of another vehicle.


cutlet

→ Burmese: ကတ်သလိတ် (katsa.lit)

→ Cantonese: 吉列 (gat1 lit6)

→ Chinese: 吉列 (jíliè)

→ Japanese: カツレツ (katsuretsu)

Japanese: カツ (katsu)

→ English: katsu

⇒ Japanese: 豚カツ (tonkatsu)

→ English: tonkatsu

From French côtelette (recorded in English since 1706), from Middle French costelette (“little rib”), from coste + -elette, from Old French coste (“rib, side”), from Latin costa. Influenced by English cut, as if from cut + -let. Doublet of kotleta.

kotelet

thicker slice of pork than the schnitzel


noisette

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From French, diminutive of noix (“nut”). The rose takes its name from the French gardener of Charleston, South Carolina, who produced it in 1817.

A hybrid rose, from the China rose and the musk rose.


braxy

en-noun

braxy (countable and uncountable, plural braxies)

LL-Q1860 (eng)-Flame, not lame-braxy.wav


Braunschweiger

/ˈbɹaʊnʃwaɪɡɚ/

(often uncapitalized) A kind of sausage, or a sausage of this kind; a liverwurst.


topside

To detach the round bone, the biggest muscle of the round, the topside, must first be removed. This is done by cutting down to the round bone in a layer of connective tissue which separates the topside from the nuggle.

2004, Z. Farah, A. Fischer, editors, Milk and Meat from the Camel: Handbook on Products and Processing, page 116:

Slow roasting is better for lean or not so tender cuts such as topside or whole bolar blade, which are not suitable to be cooked very pink.

2008, Leanne Kitchen, The Butcher, Murdoch Books, page 27:

It is removed from its attachment to the silverside along the natural seam, and from the topside by a straight cut along the line of the femur bone.

2012, Graham Dodgshun, Michel Peters, David O′Dea, Cookery for the Hospitality Industry, 6th edition, Cambridge University Press, page 384:

(UK, Australia, New Zealand) The outer side of a round of beef.


silverside

(Australia, New Zealand, South Africa, Ireland, informal) corned beef made with this type of meat.


boudin

Unadapted borrowing from French boudin. Doublet of pudding. Cf. also poutine.

A sausage in southern Louisiana Creole and Cajun cuisine, made from rice, ground pork (occasionally crawfish), and spices in a sausage casing.


beefsteak

beefsteak (countable and uncountable, plural beefsteaks)

→ Danish: bøfsteg

Danish: bøf

→ Faroese: búffur

→ Icelandic: buff

→ Esperanto: bifsteko

→ Estonian: biifsteek

desctree

→ French: bifteck, biftèque (post-1990 spelling), beefsteak, beefsteck, beefteak, beefteck, biffteck, biftec, bistec, bisteck (all obsolete)
→ Albanian: biftek
→ Armenian: պիֆթէք (piftʻēkʻ) (Western Armenian)
→ Bulgarian: бифте́к (bifték)
→ Czech: biftek
→ Greek: μπιφτέκι (biftéki)
→ Ladino: biftek
→ Macedonian: бифтек (biftek)
→ Japanese: ビフテキ (bifuteki)
→ Ottoman Turkish: بیفتك (biftek)
Turkish: biftek
→ Romanian: biftec
→ Vietnamese: bít tết

→ German: Beefsteak

→ Armenian: բիֆշտեքս (bifštekʻs)

→ Belarusian: біфштэ́кс (bifštéks)

→ Georgian: ბიფშტექსი (bipšṭeksi)

→ Latvian: bifšteks

→ Lithuanian: bifštekas

→ Russian: бифште́кс (bifštéks) (see there for further descendants)

→ Ukrainian: біфште́кс (bifštéks)

→ Polish: befsztyk

→ Indonesian: bistik

→ Italian: bistecca

→ Japanese: ビーフステーキ (bīfusutēki)

→ Korean: 비프스테이크 (bipeuseuteikeu)

→ Malay: bifstik

→ Occitan: bistèc

→ Brazilian Portuguese: bisteca

→ Spanish: bistec

→ Swedish: biffstek

→ Tagalog: bistek

(countable) Ellipsis of beefsteak plant, also known as perilla and shiso (Perilla frutescens var. crispa).

(uncountable) The herb prepared from the leaves of the beefsteak plant.

I purchased a half dozen of the healthiest-looking beefsteaks I could find, and tenderly planted the young shoots, using plenty of fertilizer and mulch. I faithfully watered them every day and the little plants quickly shot up to an impressive height.

2001, Patricia Mondore, A Perennial Faith: Finding Courage to Grow in the Garden of Life:

beefsteak tomato
beefsteak tomato#English

(countable) Ellipsis of beefsteak tomato.

(countable, archaic): A celebratory dinner, commonly held in New York between about 1870 and 1940 involving the consumption of enormous quantities of broiled steak and beer.


pastrami

en-noun

pastrami (countable and uncountable, plural pastramis)

→ Cebuano: pastrami

→ German: Pastrami

→ Spanish: pastrami

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Borrowed from Yiddish פּאַסטראַמע (pastrame), from Romanian pastramă, from Ottoman Turkish باصدرمه (modern Turkish pastırma), a variation of bastırma (“dried meat”), from root bas- (“to press”). It is sometimes claimed that the origin of the Turkish word is Greek παστώνω (pastóno, “I salt”), from Ancient Greek παστός (pastós, “sprinkled with salt, salted”). The English spelling ending in -mi is probably from the influence of salami.

der

A seasoned smoked cut of beef, traditionally made from a navel cut.

smoked meat

a similar deli meat made from a brisket cut


porterhouse

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(chiefly Canada, US) A cut of beef taken from the thick end of the short loin; it has a T-shaped bone and a large piece of tenderloin; a porterhouse steak.


white meat

en-noun

white meat (countable and uncountable, plural white meats)

dark meat

antonym(s) of “breast portion of poultry”

Meats whose color, either before or after cooking, is considered white as opposed to red, including poultry, seafood, and in some uses, even pork.


schnitzel

schnitzel (countable and uncountable, plural schnitzels)

LL-Q1860 (eng)-Flame, not lame-schnitzel.wav

Unadapted borrowing from German Schnitzel (“cutlet”).


chevon

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US marketing term, from French chèvre (“goat”) + -on, from mutton.

While goats are already established as a good source of meat (chevon) and milk, sheep are relatively new requiring further attention in terms of promotion.

1995, C. Devendra, P. Gardiner, editors, Annex 3: The Philippine small ruminant industry: Global Agenda for Livestock Research, unnumbered page:

Chevon is the meat from the goat. Chevon is sold in finer restaurants as a delicacy for huge prices. It's been reported that chevon steaks can cost over $45 on the East Coast, yet many people refuse to taste is^([sic]) when it is served from our kitchen.

2006, Mary Turner Stille, The Goat Care Handbook, 2nd edition, unnumbered page:

If you cook chevon using too high of a heat setting, the meat will lose its moisture and become tough.

2011, Kenneth V. Oster, The Complete Guide to Preserving Meat, Fish, and Game, page 181:


terrine

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Borrowed from French terrine (“a clay dish; that which is cooked in the dish”). Doublet of tureen.

bor

A deep type of dish or pan, typically used for casseroles and made out of pottery.


brisket

en-noun

brisket (countable and uncountable, plural briskets)

From Middle English brusket, probably from Old Danish bryske (“cartilage, gristle”), from Old Norse brjósk, from Proto-Germanic *briuskiz (compare German Brausche (“knot on the head”)). Cognate with Danish brusk, Icelandic brjósk.

der

A smoked meat dish made from cow brisket popular in Texas.


sparerib

Probably borrowed from Low German ribbesper, from Middle Low German ribbespêr (“spare-ribs”), from ribbe (“rib”) + sper (“spear; spit”), from Old Saxon ribbi + sper, from Proto-Germanic *ribją + *speru. The word was transposed, with the first element becoming confused with English spare due to folk-etymology. Compare also English ribspare (rare, modern uses dialectal).

derived

SPARERIBS AND SAUERKRAUT […] Place sauerkraut in greased baking dish and sprinkle with brown sugar. Brown spareribs under broiler heat, season and place on sauerkraut.

1976, Ruth Berolzheimer, editor, Culinary Arts Institute Encyclopedic Cookbook, new rev. edition, Chicago, Ill.: Culinary Arts Institute, →ISBN, page 384:

Winter Melon, Pearl Barley, and Sparerib Soup […] Place spareribs, chicken giblets, scallops along with their soaking liquid, pearl barley, orange peel, ginger, and winter melon in a large pot along with 4 quarts of cold water. Bring to a boil over high heat.

2009, Teresa M. Chen, A Tradition of Soup: Flavors from China's Pearl River Delta, Berkeley, Calif.: North Atlantic Books, →ISBN, page 134:

Spareribs and barbecue sandwiches star on the menu.

2011, Darwin Porter, Danforth Prince, Frommer's Portable Savannah, Hoboken, N.J.: John Wiley & Sons, →ISBN, page 65:

Texans will want lightly seasoned (with salt and pepper) or unseasoned slow-smoked dry ribs with barbecue sauce or hot sauce on the side – and given their druthers, spareribs will be preferred over baby backs. […] A full slab of pork spareribs should have about 12 rib bones.

2012, Ardie A. Davis, Paul Kirk, America's Best Ribs, Kansas City, Mo.: Andrews McMeel Publishing, →ISBN, page 4:

Pork spare ribs are the original ribs. They come from the side of the hog and are part rib bone, part cartilage from the sternum of the hog. Historically, the side ribs weren't a desirable part of the hog and were left for the hired help to eat, thus the term "spare."

2012, Ray Lampe, Ribs, Chops, Steaks & Wings: Irresistible Recipes for the Grill, Stovetop, and Oven, San Francisco, Calif.: Chronicle Books, →ISBN, page 18:

The difference between a St. Louis rib and a spare rib is simply the fact that the end and the breast bone have been cut off. With the breast bone cut off it can be easily sliced between the bones.

2014, Bob Oros, Center of the Plate: Comprehensive Course includes Little Known Industry Secrets, [Raleigh, N.C.]: Lulu, →ISBN, page 46:

King Chef (2F Main Mall, 0932 323 1871) serves healthy food and authentic Cantonese cuisine in a fine dining setup. For Father's Day, treat the whole family to its dim sum platters! It has a roasted platter which includes soyed chicken, roast duck, barbecued pork asado, fried five-spice roll, and soyed cucumber with century egg. Another option is the steamed dim sum platter, where you can devour a spread of hakaw, pork & shrimp siomai, Japanese siomai, beancurd roll, and Taosi spareribs.

2022 June 18, “Go on a Binondo food trip this Father's Day at Lucky Chinatown”, in Manila Bulletin, Manila: Manila Bulletin Publishing Corporation, →ISSN, →OCLC, archived from the original on 2022-06-22:


kilted sausage

From the resemblance of the bacon wrapper to a kilt around the sausage.

A sausage wrapped in bacon, traditionally served for Christmas dinner in Scotland and parts of England.


suya

Elizabeth started eating her suya, her eyes on my face.

2020, Akwaeke Emezi, The Death of Vivek Oji, Faber & Faber Ltd, page 186:


horsemeat

en-noun

horsemeat (usually uncountable, plural horsemeats)

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In January 2013, supermarkets were hit by an extraordinary scandal as it emerged that foods made of processed 'beef' actually contained horsemeat.

2015, Ian Marcouse, Andrew Hammond, Nigel Watson, Edexcel Business A Level Year 1: Including AS:


saveloy

From a corruption of cervelat (“Swiss smoked beef or pork sausage”) or French cervelas (“type of thick, short sausage”) (perhaps influenced by Savoy (“historical region in western Europe now shared between modern France, Italy, and Switzerland”)), both from Old French cervelat, from Italian cervellata (compare Italian cervelletto (“cerebellum”), cervello (“brain”), probably from the fact that the sausage was originally made from pork brains), from Old Milanese Lombard zervelada, from Latin cerebellum (“brain; little brain”), from cerebrum (“brain”) (from Proto-Italic *kerazrom, ultimately from Proto-Indo-European *ḱerh₂- (“head, top; horn”)) + -ellum (suffix forming diminutives).

der

Savoloys. TAKE ſix pounds of young pork, free it from bone and ſkin, and ſalt it with one ounce of ſalt-petre, and a pound of common ſalt, for two days; [...]

1788, [Hannah] Glasse, “Of Hogs-puddings, Sausages, &c.”, in The Art of Cookery, Made Plain and Easy; […], new edition, London: […] J[ohn] Rivington and Sons, […], →OCLC, page 257:

Savaloys, or Cervelas. [...] Fill the gut, and bake the savaloys for half an hour in a moderate oven.

[1810], [Esther Copley], “Stuffings, Seasonings, Forcemeat, &c.”, in The Cook’s Complete Guide, on the Principles of Frugality, Comfort, and Elegance […], London: George Virtue, […], →OCLC, page 394:

When I dined regularly and handsomely, I had a saveloy and a penny-loaf, or a fourpenny plate of red beef from a cook's shop; [...]

1849 May – 1850 November, Charles Dickens, “I Begin Life on My Own Account, and Don’t Like It”, in The Personal History of David Copperfield, London: Bradbury & Evans, […], published 1850, →OCLC, page 115:

GEORGE PUCILL was indicted for stealing, on the 13th of April 15 savoloys, value 1s. 3d.; and ¾lb. tripe, value 2d., the goods of George Anderson, his master. George Anderson. [...] I saw some savoloys projecting from a hole in his smock-frock—I then found fifteen more round his body and over his arms— [...] Thomas Arnold (police constable H. 127) I took the prisoner, and found the tripe and savoloys—he said he was going to take them home for his supper. (The prisoner received a good character, and the prosecutor promised still to employ him.)

1839 May 16, Henry Buckler, “London and Middlesex Cases”, in Central Criminal Court. Minutes of Evidence, Taken in Shorthand, volume XII, London: George Hebert, […], →OCLC, paragraph 1540, page 63:

"She always has a savaloy for supper, and I'm going to fetch it, and the beer." [...] [H]e walked arm-in-arm with the golden-tressed creature who now carried the savaloy for her mother in a piece of old newspaper!

1855 May, “The Lamplighter: A Model Story for Young Authors”, in Harper’s New Monthly Magazine, volume X, number LX, New York, N.Y.: Harper & Brothers, […], →OCLC, chapter II, page 818:

Saveloys! After all, there's nothing like saveloys, is there? Talk about your partridge, your venison, and your 'are, why, I've tasted saveloys as 'ud give 'em all a start if it came to a question of game.

1882, Henry Arthur Jones, “The Silver King”, in Russell Jackson, editor, Plays by Henry Arthur Jones: The Silver King, The Case of the Rebellious Susan, The Liars (British and American Playwrights, 1750–1920), Cambridge, Cambridgeshire, New York, N.Y.: Cambridge University Press, published 1982, →ISBN, act III, scene ii, page 70:

My dinner consists in rotation of one third of a pound of bacon, cooked over the gas (twopence halfpenny), or two saveloys (twopence), or two pieces of fried fish (twopence), or a quarter of an eightpenny tin of Chicago beef (twopence). Any one of these, with a due allowance of bread and water, makes a most substantial meal.

1895, A[rthur] Conan Doyle, chapter XIII, in The Stark Munro Letters: […], London: Longmans, Green, and Co., →OCLC, page 274:

When a local butcher gave her a party savoloy (a highly "treated" sausage) she became so hyperactive for the next six hours, she threw tantrum after tantrum.

1987, Elizabeth Baker, Elton Baker, The Unmedical Book: How to Conquer Disease, Lose Weight, Avoid Suffering & Save Money, [Portland, Or.]: Drelwood Publications, →ISBN, page 103:

[...] I used to go in the early mornings to shoo the hens from their nests to get the brown eggs with the dark speckles that the cook would fry with saveloy sausages which my grandmother had ordered while the eggs were still warm [...]

1995, John Canter, Aran Song, Indreabhán, County Galway: Cló Iar-Chonnacht, →ISBN, page 42:

If you pushed a little further up through the crowd you would see, on the other side, an old bloke with gingery hair who wore a long, thin, ochre-coloured coat, sitting there all day on a high wooden stool shouting: ‘Savaloys! Savaloys! Savaloys!’

2004, Bryan Magee, chapter 5, in Clouds of Glory: A Hoxton Childhood, London: Pimlico, →ISBN, page 59:

He's free, you idiot, Sheephead Morton said, parting his own wet hair with his saveloy fingers and putting his slouch hat back on.

2013, Richard Flanagan, chapter 8, in The Narrow Road to the Deep North (A Borzoi Book), New York, N.Y.: Alfred A[braham] Knopf, published 2014, →ISBN, page 171:

(chiefly Australia, British, New Zealand) A seasoned and smoked pork sausage, normally purchased ready-cooked.


hogget

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From Middle English hogget, from Anglo-Norman hoget and an Anglo-Latin hogettus.

(chiefly UK, New Zealand) The meat of a young sheep.


andouille

en-noun

andouille (countable and uncountable, plural andouilles)

Borrowed from French andouille, ultimately from Latin indūcō (“to lead in, to bring in”). Doublet of nduja.

der

Lightly smoked French sausage that is eaten cold, made of pork gut filled with tripe or minced meat of the same animal.


tenderloin

en-noun

tenderloin (countable and uncountable, plural tenderloins)

The tenderest part of a loin of meat, especially of pork or beef.

(dated, US slang) A district of a city where corruption is common, often because the district is devoted to questionable businesses (peep shows, etc) which are easy for police to blackmail and extort.


kokoretsi

kokoretsi (countable and uncountable, plural kokoretsis)

Borrowed from Greek κοκορέτσι (kokorétsi), from Albanian kukurec.

A traditional Greek dish typically consumed at Easter, consisting mainly of seasoned lamb or goat offal.


mici

From Romanian mici, plural of mic (“small”).

Then join a picnic table of shoppers at the Terasa Obor beer garden for a paper plate of mici (grilled meatballs, at 2.5 lei each), a bread roll (.5 lei) and a slather of spicy mustard.

2018 November 8, Susanne Fowler, “36 Hours in Bucharest”, in The New York Times:

“Come,” he said. “Come with me. I know a place where we could get some mici, even at this late hour. I'm hungry, too, you see, and I could use the company.”

2018, Roxanne Veletzos, The Girl They Left Behind, New York, NY: Atria Publishing Group, →ISBN, page 84:


chopped liver

/ˈt͡ʃɒpt ˌlɪvə/

/ˈt͡ʃɑpt ˌlɪvɚ/

Michael Quinion
Sol Steinmetz
The New York Times Company
The New York Times Magazine

Calque of Yiddish געהאַקטע לעבער (gehakte leber), from געהאַקטע (gehakte, “chopped”) (compare the verb האַקן (hakn, “to chop”)) + לעבער (leber, “liver”).
According to the Hungarian-American lexicographer and linguist Sol Steinmetz (1930–2010), sense 2 (“person or object not worthy of being noticed”) may be from the fact that chopped liver is served as an appetizer or side dish rather than as a main dish.

calque

געהאַקטע לעבער

The French say they are chopped liver experts. But you will decide whether Mrs. Weinberg, her mother, her mother's mother and her mother's mother's mother knew the secret of real chopped liver—long before the French did.

1967, The National Jewish Monthly, Washington, D.C.: B’nai B’rith, →OCLC, page 50:

The traditional meal is a fine example of how to get the most from a chicken: the chicken, which is also the main course, produces the liver and the soup as well as the chicken fat which is essential to the flavor of the matzoh balls, the chopped liver and the grated radish.

1974, Molly Finn, Jeri Laber, Cooking for Carefree Weekends, New York, N.Y.: Simon & Schuster, →ISBN, page 81:

Despite the widespread performance and increasing popularity of the contemporary American bar mitzvah, exceedingly little serious secular study has been devoted to this uniquely tenacious ritual. Perhaps this lack of scholarly attention reflects the negative stereotypes of glitz and chopped liver center pieces, or the sense that this is, after all, a religious event "best left" to rabbis and Jewish educators.

1995, Judith Davis, “The Bar Mitzvah Balabusta: Mother’s Role in the Family’s Rite of Passage”, in Maurie Sacks, editor, Active Voices: Women in Jewish Culture, Urbana, Chicago, Ill.: University of Illinois Press, →ISBN, part IV (Ritual Voices), page 125:

I'm leaning against a General Electric fridge of such purring, juddering, aerodynamic aspect that were I to unsuck the rubber-flanged door and climb inside, settle myself comfortably in amongst the bowls of chopped liver, the packets of frankfurters, the crinkly heads of lettuce, it might well lift off for the Forbidden Planet.

2000 June 19, Will Self, How the Dead Live, London: Bloomsbury Publishing, →ISBN, page 68:

We had a run on chopped liver that morning, which was one of our biggest sellers. It was delicious, yes—more on that later—but people responded to the Yiddish saying that Uncle Murray had put in English next to the chopped liver platter listing on the menu, as he did with most of the entrées: Gehakteh leber iz besser vi gehakteh truris: Chopped liver is better than miserable troubles.

2015 January, Delia Rosen, chapter 2, in Fry Me a Liver, mass market edition, New York, N.Y.: Kensington Books, Kensington Publishing, →ISBN, pages 21–22:

A Jewish pâté-like food, usually spread on bread, made by mincing beef or chicken liver and onions which have been broiled or fried in schmaltz (“chicken fat”) together with hard-boiled eggs.


griskin

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Considered by some dictionaries to derive from grice + -kin. Compare Irish gríscín.

A lean cut of meat from the loin of a pig.

(rare) The bones, particularly the spine, of a pig.


fuet

en-noun

fuet (countable and uncountable, plural fuets)

Borrowed from Catalan fuet, from French fouet.

A type of thin salami from Catalonia made from pork.


scrag

Perhaps related to Norwegian skragg (a lean person), dialectal Swedish skragge (old and torn thing), Danish skrog (hull, carcass); perhaps related to shrink.

The butcher and the porkman painted up only the leanest scrags of meat; the baker, the coarsest of meagre loaves.

2007, Charles Dickens, A Tale of Two Cities, Penguin, →ISBN, page 34:

(archaic) The lean end of a neck of mutton; the scrag end.


chipolata

/ˌt͡ʃɪpəˈlɑːtə/

From French chipolata, from Italian cipollata (“onion confit”), itself from cipolla (“onion”).

A type of sausage from Europe, typically of seasoned coarsely ground pork.


cuy

Borrowed from Peruvian Spanish cuy (“guinea pig”) (ultimately from Quechua quwi (“guinea pig”)).


sausage meat

sausage meat (countable and uncountable, plural sausage meats)

Ground, spiced meat that can be stuffed in a sausage or used as a sausage patty.

香腸肉餡 /香肠肉馅

ground spiced meat that can be stuffed in a sausage


serrano

From Spanish serrano (“mountainous”), because it originated in the sierras (“mountains”) of the Mexican states of Puebla and Hidalgo.

Capsicum annuum
Capsicum annuum#Translingual

Ellipsis of serrano pepper, a chili pepper, a cultivar of Capsicum annuum which originated in the mountainous regions of the Mexican states of Puebla and Hidalgo and is used in cooking.


barbacoa

Borrowed from Spanish barbacoa (whence also barbecue), from Taíno barbakoa (“framework of sticks”), the raised wooden structure the natives used to either sleep on or cure meat. Originally “meal of roasted meat or fish”.

At first Andablo tried to make barbacoa with cow heads, but something about American beef didn't taste right. "

2004 January 16, Mike Sula, “The Cooking Life”, in Chicago Reader:

Meat slow-cooked over an open fire, characteristic of Latin American cuisine.


cold meat

cold meat (countable and uncountable, plural cold meats)

Any cold cooked meat such as luncheon meat or lunch meat, spam, chopped pork, corned beef, and so on.


lambchop

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bagnet

[W]’i my firelock, and my bagnet […] I was a pretty sight in my soldiering days.

1878, Thomas Hardy, The Return of the Native, page 165:


merguez

From French merguez, from Algerian Arabic مرقاز (margāz).

A red, spicy sausage from North Africa, made with lamb or beef.


Bayonne ham

In reality, true nature is as difficult to be met with in authors, as the Bayonne ham, or Bologna sausage, is to be found in the shops.

1749, Henry Fielding, The History of Tom Jones, a Foundling:

An air-dried salted ham that takes its name from the French city of Bayonne.

bayonneskinke

an air dried salted ham that takes its name from the French city of Bayonne


pâté de foie gras

pâté de foie gras (countable and uncountable, plural pâtés de foie gras)

A pâté of fat goose liver; the lowest-grade preparation of foie gras.

pâté de foie gras

the lowest grade preparation of foie gras


mixed grill

A meal consisting of a number of grilled meats.


charcuterie

charcuterie (countable and uncountable, plural charcuteries)

/ʃɑːɹˌk(j)uːtəˈɹiː/

/ʃɑɹˈkutəɹi/

[ʃɑɹˈkuɾəɹi]

(uncountable) Cured meat that is ready to be eaten, especially pork.


kubasa

kubasa (countable and uncountable, plural kubasas)

From Ukrainian ковбаса́ (kovbasá /kowbasˈa/, “sausage”, see there for more), a very early Slavic borrowing with no clear antecedent.
The Slavic variants (including Polish kiełbasa, whence kielbasa) point to several reconstructed forms from Proto-Slavic *kъlbasa, *klobasa, *kobasa. It is considered most likely to be borrowed from Proto-Turkic *kül + *bastï, literally “ash pressed”; compare Turkish külbastı (“roasted meat”), basmak (“to press”).

bor

(Canada) A smoked pork sausage with garlic, originating in Eastern Europe.


chicken wing

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(cooking) A wing of a chicken, either on the living chicken, raw, or cooked.


chicken leg

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Used other than figuratively or idiomatically: see chicken, leg. The leg of a chicken.


muktuk

en-noun

muktuk (usually uncountable, plural muktuks)

From Inuktitut (Inuvialuktun) ᒪᖅᑕᖅ (maqtaq) and Inupiaq maktak (“whaleskin with attached blubber”).

uder

"Nathan, my baby!" Martha said. "Come get your muktuk! This my Cousin Clara, Clara Stone."

The two species of whale from which muktuk is most often sliced are the bowhead and the beluga, or white whale.

2006, Nancy Gates, The Alaska Almanac: Facts about Alaska, page 130:

The skin and blubber of a whale, traditionally used as food by the Inuit.


Scotch fillet

2004, Ben Canaider, Greg Duncan Powell, Cooking Under the Influence: Food to Drink To, Murdoch Books Australia, page 83,
When in need of protein and the essential amino acids required to run our bodies, when our hair or nails won′t grow, or when we have to drink young cabernet, scotch fillet is the answer.

2006, Jared Ingersoll, Danks Street Depot, Murdoch Books Australia, page 62,
Scotch fillet is a great roasting meat, but only if it is of exceptional quality and has been allowed to hang, otherwise it can be a little tough.

2007, Sharon Lurie, Cooking With the Kosher Butcher′s Wife, New Holland Publishing (South Africa), page 10,
It is in this section of the ribs that the tender Scotch fillet or rib-eye muscle is housed.

2010, Veechi Curtis, Lynley Averis, Bookkeeping For Dummies, Australian & New Zealand Edition, page 213,
If you forget someone′s superannuation payment, that employee simply misses out. And yes, when that person retires and ends up eating porridge rather than scotch fillet, it′s you that′s to blame.

(Australia, New Zealand, South Africa) A ribeye steak.


head cheese

en-noun

head cheese (countable and uncountable, plural head cheeses)

(US, Canada) A terrine made from the flesh of the head of a pig (such as the face).


ribeye

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Ellipsis of ribeye steak.; (a boneless ribsteak); (a cut of steak from the beef rib)


entrecôte

/ˈɑntɹəkəʊt/

A premium cut of beef used for steaks and roasts.


filet mignon

filet mignon (countable and uncountable, plural filets mignons or filet mignons)

filets mignons (plural)
filet mignons (plural)

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Unadapted borrowing from French filet (“fillet”) mignon (“tender”).

ubor

A steak cut of beef taken from the tenderloin, or psoas major, of the steer or heifer.


rissole

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From French rissole. Australian slang noun, from phonetic similarity; Australian slang verb, euphemistic for arsehole (verb).

A ball of meat, some variants covered in pastry, which has been fried or barbecued.

кюфте

ball of meat which has been fried or barbecued


Cumberland sausage

en-noun

Cumberland sausage (countable and uncountable, plural Cumberland sausages)

Cumberland sausage is about half as thick as your wrist and extends in a single rope several feet long, so that Mistrootchinson [Mister Hutchinson, the butcher], having weighed you one end while the other trailed over the edge of the scale, would then cut it for you like a draper selling a length of tape.

1980, AA Book of British Villages, Drive Publications Ltd, page 62:

A traditional long English sausage made from chopped pork with pepper and herbs.


smoked meat

smoked meat (countable and uncountable, plural smoked meats)

pastrami

a similar deli meat made from a navel cut

(Canada) A salt-cured, spiced, smoked beef brisket, similar to pastrami, developed in Montreal from Eastern European Yiddish Jewish traditions. Traditionally, this is made from a brisket cut, though derivatives may use other cuts.


long pig

long pig (countable and uncountable, plural long pigs)

Allegedly a calque of Fijian vuaka balavu.

"As a long pig!" I exclaimed in surprise; "why what does he mean by that?" "He means somethin' very unpleasant," answered Bill with a frown.

1857, R[obert] M[ichael] Ballantyne, The Coral Island: A Tale of the Pacific Ocean:

If we were reckless enough to risk being served up as "long pig" by the savages of Malekula, that was our lookout, not his.

While Melanesian cannibals make "long pig," barbecuing enemies, legal and political cannibals in San Francisco put a beautiful wealthy woman, Penny Penny Hill, on trial for murder […]

(euphemistic) Human flesh used by cannibals as meat.


chateaubriand

chateaubriand (countable and uncountable, plural chateaubriands)

/ˌʃatəʊˈbɹiːɒ̃/

/ʃæˌtoʊbɹiˈɑ̃/

/ʃæˌtoʊbɹiˈɔ̃/

Borrowed from French chateaubriand, named after French Romantic writer François-René de Chateaubriand, who is said to have enjoyed this type of steak.

named-after

A thick, juicy cut from the center of a beef tenderloin.


machaca

A type of planthopper from Central and South America, taxonomic name Fulgora laternaria


capicola

en-noun

capicola (countable and uncountable, plural capicoli or capicolas)

From Italian capocollo or capicollo, from capo (“head”) + collo (“neck”), with pronunciation likely influenced by Neapolitan. Doublet of gabagool.

A traditional Neapolitan-Italian cold cut made from pork shoulder or neck and dry-cured whole.


chicken breast

chicken breast (countable and uncountable, plural chicken breasts)

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Lunch today is chicken breast with carrots.


soppressata

soppressata (usually uncountable, plural soppressatas)

Coordinate term: sobrassada

X-ray-thin crusts have judicious coatings of cheese — robiola, goat cheese, ricotta, sheep cheese — and sparing but flavorful toppings like broccoli rabe, black truffle pâté and soppressata.

2007 September 12, Marian Burros, “Dining Briefs”, in New York Times:

Any of various types of Italian dry-cured pork salami.


magret

magret (countable and uncountable, plural magrets)

The breast meat of the mulard duck, known for its superior quality.


weisswurst

weisswurst (countable and uncountable, plural weisswursts)

Bordered by shops selling meat, fresh, smoked and pickled fish, this is a nosher's haven with many a schnell imbiss, or quick snack stand, for the hot liver pâté, leberkäse and morning weisswurst washed down with potent, lemon-sparked Munich weissbier.

2007 November 18, Mimi Sheraton, “Markets as Both Feast and Spectacle”, in New York Times:

Any of several mildly spiced sausages made with light-colored meat such as pork and veal.


whaleburger

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...today when "whaleburger steak" was served at a luncheon of the Institute of Refrigeration. It was part of an experimental consignment of ten tons...

1945, American Polar Society, The Polar Times:

The meat alone was enough to make 800000 "whaleburger" sandwiches. The men also took vitamin oil from the whale's liver.

1963, Paul Andrew Witty, How to Improve Your Reading:

...a blubber-packed whaleburger on a sesame seed bun instead of a flame-broiled burger. Sound unhealthy? Maybe not.

1999, Gale Maleskey, James McCommons, Nature's Medicines:


longaniza

From Spanish longaniza. Doublet of linguiça.


morcilla

As I tasted the reds from Bierzo, I wanted food that was dark, rich and earthy.[…] A plate of nicely seared morcilla, or French boudin noir, would be enough alongside these wines.

2009 March 17, Florence Fabricant, “Chicken With Morcilla and Peppers”, in The New York Times, →ISSN:

A Spanish blood sausage, sometimes with rice and onions as ingredients.


vifda

(Shetland, Orkney) Beef and mutton hung and dried, but not salted.


ribeye steak

A beef steak cut from the rib section of the cow; with the bone removed.


beef rib

A section of a cow from which meat is butchered.


Wiener schnitzel

Wiener schnitzel (plural Wiener schnitzels)

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From German Wiener Schnitzel. Attested in English since the 1860s.

I’ve had genuine delicate Wiener schnitzel in Vienna, authentic big-as-a-plate Milanese cutlets in Milan and the well-loved Milanesa in Argentina, sometimes as a sandwich.

2013 September 20, David Tanis, “Breaded and Fried Cutlets Can’t Miss”, in The New York Times, →ISSN:

A veal cutlet dipped into flour, egg and breadcrumbs, then fried.


milanesa

A thin slice of beef or another meat, dipped into beaten eggs, seasoned with salt and other condiments (like parsley and garlic), dipped in breadcrumbs and shallow-fried in oil, typical of Argentina.


sujuk

sujuk (countable and uncountable, plural sujuks)

From Turkish sucuk. Doublet of soutzouki.

A dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia. Consists of ground meat (usually beef), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks.


nduja

From ‛nduja in the Southern Calabrian dialect (either the Reggino or the Chjàna subdialect) of Sicilian, borrowed from Old French andoille, ultimately from Latin indūcō (“cover, overlay”). Doublet of andouille.

Boccalone, a company in Oakland, Calif., that makes artisanal cured meat, has started producing nduja.

2009 May 20, Florence Fabricant, “Spreading the Word About Nduja”, in New York Times:

Salumi platters, at $8 a selection, built from the best examples she can find, including a spicy, spreadable salami called nduja.

2009 September 2, Kim Severson, “For a Perfectionist Chef, a New Spot and a New Challenge”, in New York Times:

A type of spicy, spreadable salami from Calabria.


riblet

(US) Boneless processed pork or beef rib meat, served at restaurants and fast food places.


side of bacon

A salted and cured longitudinal half of a pig with the legs and shoulders removed.


flanken

Borrowed from Yiddish פֿלאַנקען (flanken).

Carol's funny story about her son's first efforts at cooking flanken meets with silence from Frances, who confesses ignorance of both the dish and its preparation.

1991 January 4, Mary Shen Barnidge, “Solomons' Choice”, in Chicago Reader:

But for aficionados of the real thing, the high-quality, old-school kosher renditions of brisket or flanken or center-cut tongue like silk, the Second Avenue Deli was it.

2007 October 21, Alex Witchel, “A Counter History”, in New York Times:

A certain cut of beef used in Ashkenazic Jewish cuisine, made by cutting short ribs across the bone


Salisbury steak

Salisbury steak (plural Salisbury steaks)

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Named after American physician James H. Salisbury (1823–1905).

named-after

Ground beef, mixed with egg, milk, bread crumbs and seasonings and made into patties and cooked.


kabanos

A spicy smoked salami sausage, typically made from pork and beef.


Vienna sausage

A calque of German Wienerwurst (“Viennese sausage”); compare the borrowed form wienerwurst.

calque

Spicy but delicate Vienna sausages are eaten with various dishes such as sauerkraut or as a snack by themselves, with or without relish.


summer sausage

en-noun

summer sausage (countable and uncountable, plural summer sausages)

Now these bodies hanging from that overhead pipe. The cocked heads. The dangling shoes. The tongues protruding like summer sausages.

Sausage cured to the extent that it requires no refrigeration.


siu mei

From Chinese Cantonese 燒味／烧味 (siu1 mei6-2). Doublet of shaowei.

Meat roasted on spits over an open fire or wood burning rotisserie oven, as in Cantonese cuisine.


mystery meat

mystery meat (countable and uncountable, plural mystery meats)

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It was strange how this kind of shaved, basically overcooked mystery meat, which he guessed really was, probably, beef, could be tastier, under the right circumstances, than a really good steak.

1999, William Gibson, All Tomorrow's Parties (Bridge trilogy; book 3), New York, N.Y.: Viking Press, →ISBN, page 151:

A few minutes later, Ruth handed me my breakfast: burnt toast, runny scrambled eggs, and a mystery meat.

2015, Jon Bassoff, The Disassembled Man:

Justina Machado and Aaron Mark went uptown to sample the savory pastries that play a central role in their new horror-comedy — minus the mystery meat.

2023 July 5, Erik Piepenburg, “In ‘The Horror of Dolores Roach,’ the Empanadas Are to Die For”, in The New York Times, →ISSN:

(informal, derogatory) Any processed meat product whose animal source is not readily identifiable.

Glittering of “mystery meat”, glowing of freshly rotten woods, burning of sea, flash of fireflies, light emitted by glowworms and allied organisms during night or in dark had always been a point of great curiosity till the secret behind all these was unfolded by Robert Boyle in 1668.

1984, Dhan Prakash, P.S. Misra, “Light Producing Organisms”, in Science Reporter, volume 21, page 633:

The set of rules and strategies for organ and tissue identification (sometimes called “the hitchhiker’s guide to mystery meat”) as formulated by the Scientific Method, are a short set of decisions in the form of a branching tree or flow chart.

2000, James C. McKenzie, Robert Melvin Klein, Basic Concepts in Cell Biology and Histology, page 386:

It’s not worth it, trying to figure Cam out—part of Cam’s special brand of charm is the screwed-up mystery meat that masquerades as his brain.

2016, S. J. Goslee, Whatever.: or how junior year became totally f$@cked, page 99:

Life is the most miraculous thing imaginable. Sandwiched between two eternities, we are glorious mystery meat.

2018, Bill Gaston, Just Let Me Look at You: On Fatherhood:

The fourth diver was sent to the autopsy in four separate bags, collected from various different locations around the rig, with one miscellaneous body part collected from ten metres above the chambers. Every part of the body inside these bags of mystery meat showed some sign of injury.

2021, James Felton, You Don't Want to Know:

Any unidentified or mysterious biological material of animal origin.


striploin

striploin (countable and uncountable, plural striploins)

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sauerbraten

sauerbraten (countable and uncountable, plural sauerbratens)

From German: sauer (“sour”) + Braten (“roast meat”).

My sauerbraten ($10.95) was a disaster, thin slices of beef drowned in a lake of gravy, and way too sauer, although the accompanying spaetzle were firm and buttery.

1992 March 13, Jody Stern, “Restaurant Tours: joie de Germans?”, in Chicago Reader:

The worst thing that would have happened if Germany had won is that I'd be speaking German now and eating sauerbraten instead of hamburger," he says. "

1994 July 22, Grant Pick, “Bigot for Hire”, in Chicago Reader:

But some meat dishes, like the sauerbraten, are drenched in sauces that tend to be a little too heavy and sweet.

2006 November 24, Michael Gebhert/Mike Sula/David Hammond, “Critic's Choice/Roast Pheasant in a Sleigh and Other Eastern European Delights”, in Chicago Reader:

A German dish of roasted marinated horsemeat or (now more frequently) beef or pork.


fleshmeat

fleshmeat (countable and uncountable, plural fleshmeats)

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From Old English flǣsċmete, equivalent to flesh + meat.

a. 1529, John Skelton, Colyn Cloute, London: Richard Kele, c. 1545,
some of you do eate / In lenton season fleshe mete

[…] Fish may be mix’d with Flesh-meat, although all Physicians are against it: for certainly, the natural freshness and coldness of Fish, doth temper and allay the natural heat and saltness that is in Flesh-meat,

1671, Margaret Cavendish, “The She-Anchoret”, in Natures Picture, London, Book 2, p. 574:

[…] I had no Flesh-meat, and the Plague raged so violently among the Butchers, and Slaughter-Houses […] that it was not advisable, so much as to go over the Street to them.

1722, Daniel Defoe, “A Journal of the Plague Year”, in et al., London: E. Nutt, page 92:

[…] it seemed hard to be spunging on Jem, and taking a’ his flesh-meat money to buy bread for me and them as I ought to be keeping.

1848, Elizabeth Gaskell, chapter 6, in Mary Barton, volume 1, London: Chapman and Hall, page 98:

“But how shall you cook it [the mutton]?”
“Boil it, ’m. He never has flesh meat, not often that is, but when he does I boil it.”

1923, Arnold Bennett, chapter 6, in Riceyman Steps, London: Cassell, page 115:

(dated) The flesh of animals (excluding fish or invertebrates) used or prepared for food.


basashi

A Japanese dish of sliced raw horsemeat.


cabrito

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Mutton rivaled beef in prominence until this century, and cabrito, or kid, remains a major food in Nuevo León.

1995, Cheryl Alters Jamison, Bill Jamison, The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico, page 223:

Mr. Dean O. Smith, who is the game warden in the Dripping Springs area, barbecues the cabrito for us, and what a treat that is! Cabrito is a very young Spanish goat between one and a half and two years old.

2001, Mary Faulk Koock, The Texas Cookbook: From Barbecue to Banquet-- An Informal View of Dining and Entertaining the Texas Way, page 65:

Consuela and Sullivan had been cooking all night so there was plenty of beef and cabrito.

2013, Philipp Meyer, The Son, Simon & Schuster, published 2014, page 116:


fricandeau

fricandeau (plural fricandeaus or fricandeaux)

fricandeaus (plural)
fricandeaux (plural)

/ˈfɹɪkændəʊ/

/fɹɪkænˈdəʊ/

There was a course of two soups, two dishes of fish, stewed beef, boiled lamb and spinach, roast mutton, fricandeau of veal, petit pâté—in short, substantial and choice.

1794, James Boswell, in Danziger & Brady (eds.), Boswell: The Great Biographer (Journals 1789–1795), Yale 1989, p. 283

Thinly sliced meat, especially veal, fried or stewed with a sauce; a fricassee.


headcheese

headcheese (countable and uncountable, plural headcheeses)


currywurst

currywurst (countable and uncountable, plural currywursts)

Borrowed from German Currywurst, from Curry + Wurst (“sausage”).

A German national dish consisting of hot pork sausage cut into slices and seasoned with curry ketchup.

curryworst

pork sausage cut into slices seasoned with a curry sauce


dagwood dog

(Australia) A batter-covered hot dog wiener, deep fried and eaten off a wooden stick.


duckburger

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cuchifrito

cuchifrito (countable and uncountable, plural cuchifritos)

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From Spanish cuchifrito, from cuchí (from cochino) + frito.

I quickly fell in love with El Barrio, where I ate cuchifrito and listened to music on the rooftop with my neighbors.

2007 November 11, Janice Eidus, “The Wanderer”, in New York Times:

A dish of Puerto Rican origin, made of fried pork.


commodity meat

commodity meat (countable and uncountable, plural commodity meats)

Swift and Wilson are both attacking the problem of commodity meat head on.

1966, United States Senate Select Committee on Small Business, Expansion of Exports, page 342:

In 1987, when the pathogen was discovered in commodity meat, causing four deaths in two institutions in Utah, the USDA decided that the meat need not be sampled or recalled, because it was "safe" if "cooked properly" […]

2002, Nicols Fox, “The Hamburger Bacteria”, in Gregory Pence, editor, The Ethics of Food, page 283:

Yet despite aggressive advertisements claiming the uniqueness of specific brands of commodity meats, the identities of commodity producers remain anonymous to the consumer […]

2006, Julius Ruechel, Grass-Fed Cattle, page 214:

Meat that is produced and distributed on an industrial scale, and can be bought and sold on the commodity markets.


aitchbone

From rebracketing of "a nache-bone" to "an aitchbone". See natch, bone. Attested since the late 1400s, and initially also spelled hach- with a spurious h.

A cut of beef lying above the rump bone.


pork belly

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A boneless cut of fatty meat from the belly of a pig.

fläsk

often implies pork belly when a component in dishes


whalemeat

LL-Q1860 (eng)-Flame, not lame-whalemeat.wav


deer meat

(uncommon) The meat or flesh of a deer, especially as food; venison.


dog meat

That's a tin of dog meat, as well, really, er, served in the traditional manner, chopped up into a big bowl that says "DOG" on the side.

2004, John O'Farrell, This Is Your Life, page 293:

Meat prepared to be given to a dog as food.


ham hock

ham hock (countable and uncountable, plural ham hocks)

Cornmeal, gunpowder, ham hocks and guitar strings!

1965, Yukon Cornelius, Rudolph the Red-nosed Reindeer:

The cut of meat at the joint between the leg and foot of a hog.


Kransky

Borrowed from Slovene Krȃnjskā klobasa (“Carnolian sausage”).

bor+

Just frying up a shitload of blinis. Fried up some kranskies to put on them. Just trying to figure out which vodka to drink with them. It's a tough life.

1998, Timo Nieminen, “blinis”, in alt.drunken.bastards (Usenet):

At a food vendor's stall I bought a Kransky to munch on as Sally and I walked through the cavernous terminal...

2006, Ernie Palamarek, Along Came a Swagman, page 168:

The afternoon before making cheese kranskies, the butcher cuts the meat into large cubes. He uses a mixture of pork and beef. The cheese is cut into cubes and the correct amounts of spices are measured out.

2007, Carol Jones, “Sausage”, in Education, Australia: Macmillan, page 12:

...making a cut along and through the underside of the penis as far as the urethra, a bit like preparing a Kransky sausage for pan-frying.

2010, Nicholas Evans, Dying words: endangered languages and what they have to tell us, page 245:

Old-fashioned things are back at this main street butcher, where you can buy relishes and sauerkraut to go with your kranskies.

2012, Elizabeth Meryment, K. Gibbs, Foodies′ Guide 2012: Sydney, unnumbered page:

(Australia, New Zealand) A Slovenian-style sausage.


partially defatted pork fatty tissue

en-noun

partially defatted pork fatty tissue (uncountable)

The standard of identity is from the Code of Federal Regulations, title 9, section 319.29.

standards of identity
standard of identity

(US standards of identity) Fresh pork fatty tissue, excluding skin, that has been rendered at a temperature not more than 120 degrees Fahrenheit and is pinkish, fresh-looking, and fresh-smelling.


mountain oyster

mountain oyster (plural mountain oysters)


eye fillet

It serves seafood, but it's the porterhouse and eye fillets that jump off the plates here.

And naturally, as the meat is the hero in the dish, please use only the VERY best eye fillet steak you can manage and keep refrigerated until the very moment you′re about to use it.

2010, Jane Kennedy, OMG! I Can Eat That?: Indulgent Food Minus the Boombah, unnunbered page:

Eye Fillet Steak with Béarnaise Sauce

2011, Gabriel Gaté, Antonia Pesenti, Taste Le Tour: Regional French Cuisine, Hardie Grant Books, page 74:

(Australia) Filet mignon; beef tenderloin.


swineflesh

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Inherited from Middle English swinflesch, equivalent to swine + flesh. Compare German Schweinefleisch (“pork”), Danish svineflæsk.

inh+

If Malaga fell, then the Alhambra must also pass into the hands of the "eaters of swineflesh."

1886, Stanley Lane-Poole, The story of the Moors in Spain:

Eumaeus carved the swineflesh, giving the best portion to Odysseus whom he treated as the guest of honor.

1918, Padraic Colum, Homer, The children's Homer:

"Don't you know, you giaour dog, the thing e'en more repellent than swineflesh to a virtuous daughter of Islam?

1943, Edison Marshall, Great Smith: Issue 689:

“Abstain from swineflesh, blood, things offered to idols, and carrion”

2007, James D. Tabor, The Jesus Dynasty:

He hath forbidden you only carrion, and blood, and swineflesh, and that which hath been immolated to (the name of) any other than Allah.


botifarra

He squeezed oranges for juice to go with the botifarra, a pork sausage spiced with cloves and cumin, and the spreadable sobrassada, tinted red from Majorcan paprika.

2015 April 17, Lisa Abend, “Sweet and Salty: Majorca’s Traditional Cuisine”, in The New York Times, →ISSN:

A spiced pork sausage typical of Catalan cuisine.


porterhouse steak

en-noun

porterhouse steak (plural porterhouse steaks)


Hamburg steak

Hamburg steak (countable and uncountable, plural Hamburg steaks)

→ Japanese: ハンバーグステーキ (Hanbāgu sutēki)

desc

→ Korean: 햄버그스테이크 (haembeogeuseuteikeu), (nonstandard spellings) 햄버거스테이크 (haembeogeoseuteikeu), 함박스테이크 (hambakseuteikeu)


sheepflesh

From sheep + flesh. Compare Dutch schapenvlees (“mutton”), German Schaffleisch (“sheep meat, mutton”).

cog

Everybody wore home-made clothing; and that wool might not become scarce, the use of sheepflesh, for food, was discouraged.

1860, Benson John Lossing, Rufus Wilmot Griswold, Life of Washington:

Sheep and goat wines are directed to be prepared in the following' manner: Take ten catties (i catty — i \ lb.) of soaked rice, seven catties of goat or sheep flesh, fourteen onions, one Shan-tung cabbage, and a catty of almond kernels [...]

1877, Horatio C. Wood, Charles Rice, Frederick Albert Castle, New remedies: Volume 6:

SILENUS It's each man by and for himself. There is no govermnent. ODYSSEUS Is Demeter respected here? I mean, do they plant grain? What do they live on? SILENUS Curds and whey and sheepflesh, sir.

2001, Eurípides, Heather McHugh, David Konstan, Cyclops:

The sheep were a solid lump of woolly sheepflesh, swirling, and though Penny tried to separate them, they were like commuters jammed in a subway car, nothing could break them apart.


cowflesh

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From Middle English cowe flesh (also kowes flesche), equivalent to cow + flesh. Compare German Kuhfleisch (“cow meat”), West Frisian kowefleis, Dutch koeievlees, koeienvlees.

A monstrous fine bit of cowflesh! I'll be sworn she has rendezvoused you. What, you dog? Have you a way with them?

1922 February, James Joyce, “[Episode 14: Oxen of the Sun]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC, part II [Odyssey], page 386:

At first Maud, so afraid for her husband and baby, was unable to eat, but within a few days she tore into burnt cowflesh like any soldadera.

2005, James Andrew Crutchfield, Paul Andrew Hutton, The way west: true stories of the American frontier:

We ferried our stock in U-Haul trailers, and across the months, as we purchased more cowflesh from the Goat Man — meat vanishing into the ether again and again, as if into some quarkish void — we became familiar enough with Sloat and his daughter to learn that her name was Flozelle, and to visit with them about matters other than stock.


calfflesh

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From Middle English calfflesch, equivalent to calf + flesh. Compare Dutch kalfsvlees (“veal”), German Kalbfleisch (“veal”).

The calf should be allowed to suckle or to be fed from the pail for six or eight months. It has then strength to stand weaning, and, if properly cared for, will not be checked in its growth, and it will retain the good calfflesh it has put on.

1875, William M'Combie, Cattle and cattle-breeders:

[…] and also very often eat man beefsteaks or calfflesh. [Note: This text is deliberately imitating a non-native speaker of English for comic effect.]

1899, Mark Lemon, Henry Mayhew, Tom Taylor, Punch:

Calf flesh possesses a distinctive odour. While it is, by some manufacturers, largely substituted for chicken in the manufacture of ham, chicken, and tongue, other substitutions for veal are rarely practised [...]

1902, Thomas Walley, A practical guide to meat inspection:

(nonstandard) The meat or flesh of a calf; veal.


short ribs

A cut of beef from the rib and plate primals and a small corner of the square-cut chuck.


peameal bacon

(Canada) Back bacon that has been brined and coated with fine cornmeal or with a meal made of ground, dried peas.


back bacon

Bacon made from the loin, which is part of the back

Bacon prepared from centre-cut boneless pork loin.


skirt steak

en-noun

skirt steak (countable and uncountable, plural skirt steaks)

A long, flat cut of beef from the plate, prized for flavour rather than tenderness.


bladebone

LL-Q1860 (eng)-Flame, not lame-bladebone.wav


livering

O' Sundays they stuffed their puddings with puddings, chitterlings, links, Bologna sausages, forced-meats, liverings, hogs' haslets, young quails, and teals. You must also always add cheese for the first course, and mustard for the last.

1564, Thomas Urquhart and Peter Antony Motteux (translating François Rabelais, The Fifth Book, Chapter XXVII:

Livering puddings white-skinn'd.

c. 1610s, Homer (attributed), translated by George Chapman, The Crowne of all Homers Workes: Batrachomyomachia, or the Battaile of Frogs and Mise […], published 1624:

(obsolete) A kind of pudding or sausage made of liver or pork.


rullichies

Compare Dutch rolletje (“a little roll”).

(rare, obsolete, New York) Chopped meat stuffed into a tripe lining, then sliced and fried.


standing rib

A cut of beef from the primal rib, one of the eight primal cuts of beef.


sidemeat

sidemeat (usually uncountable, plural sidemeats)

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A cut of pork with a sweet taste, typically taken from above the flank of the pig.


mititei

mititei (usually uncountable, plural mititei or mititeis)

From Romanian mititei, plural of mititel (“tiny”), diminutive of mic (“small”).

Men, driven out of their offices by the sweltering heat, walked slowly past the palace gates to their favorite bodega for a mititei, that spicy meat roll, and a cool glass of wine with a dash of seltzer. Autos sped past. Newsboys shouted.

1948, Robert Bishop, E. S. Crayfield, Russia Astride the Balkans, New York: Robert M. McBride & Company, page 44:

Bulgarians have earned bragging rights for their kufteh (cumin-scented veal and pork burgers). Romanians deserve raves for their mititei (spicy pork and lamb sausages). […] Cooks in the Balkans and Iran add baking soda or seltzer water to make their mititeis and ćevapčičis (the Balkan version of kofta) light.

2011, Steven Raichlen, “Ground Meat, Burgers & Sausages”, in The Barbecue! Bible: 10th Anniversary Edition, New York, NY: Workman Publishing Company, →ISBN, page 241; 260:

He slow-grills whole pigs, or rotisserie chicken – take your pick – over hot coals, he says. Vegetable kebabs and mititei feature, too. ¶ Traditional Romanian sausages, mititei are made with ground meats – pork, beef and lamb – flavoured with salt, pepper and herbs.

2018 September 26, Cónal Thomas, “Tudor Mancui Brings His Romanian Barbecue With Him”, in Dublin Inquirer:

A popular Romanian dish of grilled ground meat rolls in cylindrical shape, often spicy.


inmeats

(archaic, rare) The viscera of animals, as meat.


linguica

linguica (countable and uncountable, plural linguicas)

/lɪŋˈɡwiːsə/

/lɪŋˈɡwaɪkə/

From Portuguese linguiça (“sausage”). Doublet of longaniza.

Heritage Foods now offers linguiça from the sausage maker the Mayor, in Richmond, Va. The signature Portuguese sausage harbors the paprika spice of chorizo but with the fire dampened, and a finer texture, but it brings on the garlic like kielbasa.

2022 April 18, Florence Fabricant, “Just in Time for Grilling Season”, in The New York Times, →ISSN:

A Portuguese garlic and paprika seasoned smoke cured pork sausage.


chawdron

/ˈt͡ʃɔːdɹən/

Französisches Etymologisches Wörterbuch
Shakespeare

Inherited from Middle English chaudoun (“entrail sauce”), from Middle French chaudun (“entrails”), from Old French chaudun, from Medieval Latin caldūmen, from caldus (“warm”) + -men (nominal suffix). Compare German Kaldaunen (“guts, bowels”), Greek γαρδούμπα (gardoúmpa, “kokoretsi”), Lithuanian koldūnai (“stuffed dumpling”), and Sicilian quarumi (“veal tripe stew”). Doublet of chaudin.
The modern English form has had /ɹ/ inserted after cauldron; the current predominance of the spelling chawdron is probably due to the influence of Shakespeare.

cog

How fare I? troth for ſixpence a meale, wench, as well as heart can wiſh, with Calves chaldrons and chitterlings […]

1604, Thomas Dekker, Thomas Middleton, “The Honest Whore, […]”, in The Dramatic Works of Thomas Dekker […], volume II, London: John Pearson […], published 1873, →OCLC, Act III, scene i, page 40:

Adde thereto a Tigers Chawdron, / For th’Ingredience of our Cawdron.

c. 1606 (date written), William Shakespeare, “The Tragedie of Macbeth”, in Mr. William Shakespeares Comedies, Histories, & Tragedies […] (First Folio), London: […] Isaac Iaggard, and Ed[ward] Blount, published 1623, →OCLC, [Act IV, scene i], page 144, column 1:

kalbs gekröse, a calf's pluck or chaldron; gänse gekröse, a goose's giblets, called chitters in the N. of E.

1872, Hensleigh Wedgwood, “Chitterling”, in A Dictionary of English Etymology, 2nd edition, London: Trübner & Co., page 148:

w:Webster's Dictionary#Webster's New International Dictionary 1909

(obsolete) Entrails, intestines (of animals as food)


sarcophagous

/sɑːˈkɒfəɡəs/

/sɑɹˈkɑfəɡəs/

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(zoology) Feeding on flesh; carnivorous.


crubeen

In each hand he holds a parcel, one containing a lukewarm pig's crubeen, the other a cold sheep's trotter, sprinkled with wholepepper.

1922 February, James Joyce, “[Episode 15: Circe]”, in Ulysses, Paris: Shakespeare and Company, […], →OCLC:

An Irish food made from pigs' feet, usually boiled.


gibbier

The fowl and gibbier are tax-free.

1705, J[oseph] Addison, Remarks on Several Parts of Italy, &c. in the Years 1701, 1702, 1703, London: […] Jacob Tonson, […], →OCLC:

The bread muſt ſoon be of the fineſt wheat; poultry and gibbier must be added to beef and mutton

1787, John Adams, A Defence of the Constitutions of Government of the United States:


baldrib

Leg, bladebone, baldrib, griskin, chine, or chop
Profess myself a genuine Philopig

1828, Robert Southey, Epistle to Allan Cunningham:

(UK, dated) A piece of pork cut lower down than the sparerib, and destitute of fat.


jamón ibérico

A type of cured ham from Spain, made from the black Iberian pig.


York ham

en-noun

York ham (countable and uncountable, plural York hams)

Traditionally produced in York, England.

A mild cured ham that has a delicate pink meat; traditionally served with a Madeira sauce

pernil dolç

A mild, cured ham that has a delicate pink meat


murgh

Our other entrée was murgh massalam ($3.50), half a chicken of fall-off-the-bone tenderness in a rich brown cream sauce garnished with a whole hard-boiled egg.

But of those bold curries, butter chicken, or murgh makhani, is the richest of all.

2014, Laura Siciliano-Rosen, Delhi Food and Travel Guide:

As a starter, the murgh tikka are pieces of chicken breast marinated cooked in tandoor that can be prepared in various ways with various spices with crushed cashew nuts and cream, or spinach, spices and coriander.

2015, Dominique Auzias, Jean-Paul Labourdette, Best of France 2016 Petit Futé:


strip steak

strip steak (countable and uncountable, plural strip steaks)

Steak from upper part of the short loin.


babi panggang

From Indonesian babi panggang (“grilled pig”).

bor

An Indonesian dish composed of roast pork and vinegar.


Boston butt

(US) A cut of pork from the upper part of the shoulder from the front leg.


cachopo

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An Asturian dish consisting of two deep-fried breaded cutlets of meat (normally veal or beef but sometimes chicken) filled with serrano ham and cheese, similar to cordon bleu, and typically served with fries.


salt pork

en-noun

salt pork (usually uncountable, plural salt porks)


Spanish sausage

Spanish sausage (plural Spanish sausages)


yukhoe

All of them – especially my father-in-law – enjoyed yuk hwe, a kind of beef tartar.

2015, Han Kang, translated by Deborah Smith, The Vegetarian, Granta, published 2018, page 18:

One of a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces.


pigmeat

pigmeat (usually uncountable, plural pigmeats)

A fire burned on the rock and fat dripped from the roasting pigmeat into the invisible flames.

1954, William Golding, Lord of the Flies:

The real purpose of this exorbitant barrel of pigmeat is to placate West Virginia politicians who complain their state doesn't get enough pork.

1995 September, George Reigel, “Updates”, in Field & Stream:

'Oh, Gideon, you know why. I do think that on the day you're taking the kosher plunge you should keep off the pigmeat.'

2001, Lee Langley, Distant Music, Vintage, published 2002, →ISBN, page 299:

The meat or flesh of a pig, used especially for food; pork.


sheepmeat

sheepmeat (usually uncountable, plural sheepmeats)

I do not know what will be the outcome of the argument about levels of radioactive caesium in sheepmeat (alias mutton or lamb) in North Wales and Cumbria, let alone in Scotland.

1986 July 17, Tam Dalyell, “Castles in the air”, in New Scientist:

Wool and sheepmeat combined form New Zealand's largest export industry: wool on its own is the fourth largest.

1995, Julian Roche, The International Wool Trade, Woodhead Publishing, published 1995, →ISBN, page 114:

However, the full effects of castration on sheepmeat flavor remain unclear and other factors, including age at slaughter, also need to be considered.

1999, Jennifer M. Ames, Michelle M. Sutherland, “Effect of Castration and Slaughter Age on The Flavor of Sheepmeat”, in Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi, editors, Quality Attributes of Muscle Foods, Kluwer Academic/Plenum Publishers, →ISBN, page 148:

The meat of a sheep, used as food; mutton.


goatmeat

Smith's gravity relaxed in a degree; and I, being crammed with goatmeat, felt finely.

1850, Lewis H. Garrard, Wah-To-Wah and the Taos Trail, H. W. Derby & Co, page 125:

The wonderful smells of vegetable goatmeat stew and baked bread filled the house.

1992, Lucy M. Dobkins, Daddy, There's a Hippo in the Grapes, Pelican, published 1992, →ISBN, page 59:

They called him caballero for all his sixteen years and he sat with his hat pushed back and his boots crossed before him and ate beans and napolitos and a machaca made from dried goatmeat that was rank and black and stringy and dusted with dry red pepper for traveling.

1994, Cormac McCarthy, The Crossing, Vintage International, published 1995, →ISBN, page 102:

The meat of a goat, used as food; chevon.


chouriço

Borrowed from Portuguese chouriço, of uncertain origin. Doublet of chorizo, which arrived via Spanish.

Also local bluefish, filleted and grilled alongside a few lengths of chourico, the garlicky pork sausage that is made in nearby New Bedford by the great-great-grandchildren of Portuguese whaling men.

2003 July 30, Sam Sifton, “A Perfect Change-Up: Bluefish, Sausage and Clams”, in The New York Times, →ISSN:

The pork is free of tenderizers; more than a few pilgrimages have been made for the cured ham and spicy chouriço sausages (both $3.99 a pound).

2006 June 17, Tammy La Gorce, “Iberian Treats”, in The New York Times, →ISSN:


chistorra

Borrowed from Spanish chistorra, from Basque txistor.

A type of pork sausage from the Basque Country.


pringá

A dish from Andalusia, consisting of meat that has been slowly cooked for a long time until it falls apart easily.


club steak

club steak (countable and uncountable, plural club steaks)


firecracker chicken

Any of various dishes of hot spiced chicken.


goetta

Borrowed from German Low German Götte, Görte, byforms of Grütte, from Middle Low German grütte, from Old Saxon gruttia, from Proto-West Germanic *gruti.

(Cincinnati) A breakfast sausage made with ground meat, oats, and spices, popular in the greater Cincinnati area.


roast pork

roast pork (countable and uncountable, plural roast porks)

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char siu

/ˌt͡ʃɑː ˈʃuː/

From Cantonese 叉燒／叉烧 (caa¹ siu¹, “fork roast”).

We settled on cumin-spiced lamb buns, Moreton Bay bug crystal dumplings and the char siu Ōra King salmon fillet.

2021 February 13, The Road Ahead, Brisbane, page 37, column 1:

A style of preparation of barbecued pork in Cantonese cuisine, typically using honey and spices.


peameal

peameal (usually uncountable, plural peameals)

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osturducken

No, but when I got interested in Turducken, I came across a recipe for an Osturducken. Take an ostrich, stuff it with a turducken.

1999 December 1, Andrew L. Tepper, “Turducken”, in pgh.food (Usenet):

Our traditional South African version is the Osturducken, an ostrich stuffed with turkey stuffed with duck stuffed with chicken.

2001 November 20, Hane, quoting Jan, “Turk-Duck-Hen”, in houston.eats (Usenet):

And there's always the osturducken, which is a turducken tucked into an ostrich.

2001 November 21, Towse, “Terducken redux …”, in misc.writing (Usenet):

This year I decided that I wanted to share with all the SLUG readers one of my absolute favorite Thanksgiving recipes: the mighty osturducken! The osturducken is a sister dinner to the more traditional turducken, but it's ten thousand times more delicious. To create an osturducken you will need a de-boned ostrich, stuffed with a de-boned turkey, stuffed with a de-boned duck, stuffed with a de-boned chicken that is stuffed with your favorite stuffing. […] Place the osturducken in the oven at 225° and bake for 8 hours or until the meat thermometer reaches 165°.

2007 November, Lisa Anne Marie Baster, “Dear Dickheads [letter]”, in Angela H. Brown, editor, SLUG Magazine, volume 18, number 227, Salt Lake City, Utah: Eighteen Percent Gray, →OCLC, page 6:

(cooking) An ostrich stuffed with a turducken; that is, a boned chicken stuffed with some sort of breadcrumb or sausage stuffing, inside a boned duck, inside a boned turkey, inside a boned ostrich.

kanalla täytetyllä ankalla täytetyllä kalkkunalla täytetty strutsi


hanger steak

From hanger + steak. Anatomically, it is said to "hang" from the diaphragm of the animal.

A cut of beef steak from the diaphragm of a steer or heifer.


rousong

zh-l

肉鬆／肉松 (ròusōng)

One day, I had a traditional white bun (mantou) stuffed with dried pork (rousong). My classmates thought I was eating carpet.

2011, Hyperink Writers, My Tiger Mom & Me:

A Chinese dried meat product with a light and fluffy texture, made by stewing cuts of pork in a sweetened soy sauce mixture.


chuck rib

A cut of beef immediately in front of the middle rib.


braunschweiger

Alternative letter-case form of Braunschweiger (a sausage).


pork scratching

en-noun

pork scratching (plural pork scratchings)

(British) A snack food, normally available in pubs, made from cured pork skin that has been salted and deep-fried.


pope's eye

"Our good Annie would cook for you; and you should have the hot new milk, and the pope's eye from the mutton; and every foot of you would become a yard in about a fortnight."

1869, R[ichard] D[oddridge] Blackmore, chapter L, in Lorna Doone: A Romance of Exmoor. […], volume (please specify |volume=I to III), London: Sampson Low, Son, & Marston, […], →OCLC:

The gland surrounded with fat in the middle of the thigh of an ox or sheep.


Canadian bacon

From Canadian + bacon; so named because the product was first imported to the United States from Canada.

(US) Bacon made only from the loin, with no belly meat, and sold in lean medallions.


Limerick ham

Limerick ham (countable and uncountable, plural Limerick hams)

The method was originally developed in County Limerick, Ireland.

Bacon smoked over juniper branches, boiled in cider, and baked for crispiness.


chipped beef

Thinly sliced or pressed salted and dried beef.


spring of pork

A loin of pork with the fat and kidney taken out and boned, and a spring of pork boned, are very nice dressed in the same way

1823, M. Radcliffe, A Modern System of Domestic Cookery:

(obsolete) The lower part of a forequarter of pork, which is divided from the neck, and has the leg and foot without the shoulder.


čvarak

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Borrowed from Serbo-Croatian čvárak / чва́рак.

(usually in the plural) a specialty popular in the Balkan cuisine, a variant of pork rinds


meat floss

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bod veal

Veal too immature to be suitable for food.


winter salami

winter salami (usually uncountable, plural winter salamis)

Calque of Hungarian téliszalámi, from téli (“winter”) + szalámi (“salami”).

A traditional Hungarian salami made from Mangalica pork and spices.


fragrant meat

Calque of Chinese 香肉 (xiāngròu, “fragrant meat”).


moronga

Diana Kennedy, in her recipe for the Mexican sausage moronga, calls for two quarts of pig’s blood.

2008 June 4, Kim Severson, “Recipe Deal Breakers: When Step 2 Is ‘Corral Pig’”, in New York Times:

A Central American sausage made from pigs' blood.


lap cheong

A type of sausage from southern China, used in Cantonese cuisine.


gabagool

Ultimately from the same source as capicola, with the loss of the final vowel influenced by Neapolitan capocuollo, which reduces unstressed vowels to schwas.


gutbread

Having spent many years in the slaughterhouse, I can perhaps enlighten your correspondent as to what sweetbreads are. The "throat-bread" is undoubtedly the thyroid, and the "gut-bread" the pancreas. […] But I was informed that the gut-bread, i.e., the sweetbread of dictionaries and doctors, is "given to paupers or thrown away."

1909, The Pharmaceutical Journal, volume 29, London: J. Churchill, →ISSN, →OCLC, page 819:

(3) The throat bread (thyroid gland)
(4) The heart bread (thymus gland) Biggr } These form a "set" of sweetbreads.
(5) The gut bread (pancreas)

1928, Thomas Barlow Wood; Leslie Frank Newman, Beef Production in Great Britain, Liverpool: R. Silcock & Sons, OCLC 504869788, page 27

The feeding of raw pancreas has been advocated and claimed to be effective but the difficulty of ensuring a regular supply of fresh gutbreads, quite apart from doubts as to the effect of gastric digestion, makes this treatment of dubious value.

1965, Joan O[live] Joshua, “Pancreas, Liver, Spleen, Peritoneal Cavity”, in The Clinical Aspects of Some Diseases of Cats, London: William Heinemann Medical Books, →OCLC, page 84:

Gerrard discloses that the pancreas is sometimes substituted for sweetbread and is referred to as gutbread in English slaughter houses.

1967, Araneta Journal of Agriculture, volumes 14–15, Malabon, Metro Manila, Philippines: Araneta Institute of Agriculture, →OCLC, page 181:

The brownish-yellow lobulated pancreas is called ‘gut bread’ or ‘stomach sweetbread’ and weighs approximately 170 g in market-weight beef animals and 85 g in sheep and pigs.

2004, H[erbert] W. Ockerman, L. Basu, “By-products”, in Werner K. Jensen, Carrick Devine, Michael Dikeman, editors, Encyclopedia of Meat Sciences, volumes I (A–F), Oxford: Elsevier Academic Press, →ISBN:

The summarized data from various states show that in the most contaminated regions the incidence rate of gut-bread cancer rose ten times during 1991–1994 if compared with the period of 1986–1990 (Radiation level..., 2000, par. 258, p. 52).

2006, Marina Bänke, transl., edited by A[leksei Vladimirovich] Yablokov, R. Braun, and U[te] Watermann, Chernobyl 20 Years After: Myth and Truth, 2nd edition, Münster: Agenda Verlag, →ISBN, page 72:

A case report from Ernest Neve, senior surgeon at the Kashmir Mission Hospital, provided the final item of support for raw gland therapy. […] Cunningham Affleck, an Edinburgh physician, shared Neve's frustration with the idiosyncrasies of butchers and slaughterhouse workers. He discovered that they generally supplied thymus or thyroid glands in place of pancreas when asked for ‘sweetbreads’. It was necessary, he cautioned, to specify ‘long bread’ or ‘gut bread’ in order to receive pancreas. Those who had found pancreas unpleasant had probably been supplied with the wrong organ, for true pancreas was ‘quite pleasant and palatable’.

2007, Martin Edwards, Control and the Therapeutic Trial: Rhetoric and Experimentation in Britain, 1918–48 (The Wellcome Series in the History of Medicine; Clio Medica; 82), Amsterdam, New York, N.Y.: Editions Rodopi, →ISBN, page 45:

The pancreas, especially the pancreas of livestock used as food.


loukaniko

From Greek λουκάνικο (loukániko, “pork sausage”). Doublet of lucanica.

bor

A Greek sausage flavoured with orange peel, fennel seed, and other seasonings, and sometimes smoked over aromatic wood.


jamon

en-noun

jamon (countable and uncountable, plural jamons)

From Spanish jamón. Doublet of gammon and jambon.


prime rib

(butchery) A cut of beef consisting of two to seven ribs; one of the nine primal cuts.


ribspare

From Low German ribbesper, from Middle Low German ribbespêr (“spareribs”), from ribbe (“rib”) + sper (“spear; spit”), from Old Saxon ribbi + sper, from Proto-Germanic *ribją + *speru. The second element of the English word was probably influenced by English spare (“lean, wanting flesh”).

uder

Some twenty years ago—'tis true, / Isaacs, a poor pedestrian Jew, / By wishful inclination prest, / A ribspare stole, already drest; […]

1791, Edward Nairne, “The Jews Partners and the Stolen Pork. A Tale.”, in Poems, Miscellaneous and Humorous, with Explanatory Notes and Observations, Canterbury: Printed by Simmons and Kirkby, →OCLC, page 16:

25th Decʳ. [1673–1674] I sent to Mr. Hely a ribspare and hoggs puddings, for which hee returned mee a boxe of pills and sermons.

1853, Giles Moore, R[obert] W[illis] Blencowe, “Extracts from the Journal and Account Book of the Rev. Giles Moore, Rector of Horsted Keynes, from 1655 to 1679. With Notes by R. W. Blencowe, Esq.”, in Sussex Archaeological Collections, Illustrating the History and Antiquities of the County, 2nd edition, volume I, London: John Russell Smith, 36, Soho Square, →OCLC, page 117:

The care of our forefathers for the temporal needs of the ministry, is also illustrated by various votes to be gathered from the Town and Parish Records. […] Sent in since Nov. 3: the day I was married: From my good neighbours in town. […] [January] 8, [1698]. The wife of Saml. Sparhawk, a Ribspare […]

1855, William Newell, The Pastor's Remembrances: A Discourse Delivered Before the First Parish in Cambridge, on Sunday, May 27, 1855, Cambridge, Mass.: John Bartlett, →OCLC, pages 31–33:

Master Roberts has sent no deare yet. There is sent up a motten (mutton), a barrel of eggs, fower ribspares, two chaynes (chines), a goose, three drest poultrie, four live poultrie, four hogges cheekes and feet and hames (hams) of two hogges mustered, one bottel of meade, three brace of partridges, and a brace of veasants (pheasants) […]

1858, “Extracts from Manuscripts in the Possession of William John Campion, Esq., at Danny; and of Sir Thomas Maryon Wilson, Bart., of Charlton House”, in Robert Willis Blencowe, editor, Sussex Archaeological Collections, Illustrating the History and Antiquities of the County, volume X, London: John Russell Smith, 36, Soho Square, →OCLC, page 3:

So, in Kent, to wrong-take a person is to take him wrong, to misunderstand him, and a ribspare is a spare rib.

1874, Samuel Pegge, “An Alphabet of Kenticisms, Containing 600 Words and Phrases in a Great Measure Peculiar to the Natives and Inhabitants of the County of Kent; together with the Derivations of Several of them. To which is Added a Collection of Proverbs and Old Sayings, which are either Used in, or do Relate to the said County.”, in Archæologia Cantiana: Being Transactions of the Kent Archæological Society, volume IX, London: Printed for the [Kent Archaeological] Society, by Mitchell & Hughes, Wardour Street, Oxford Street, →OCLC, page 77:


hot link

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(African-American Vernacular) A spicy, heavily-peppered sausage.


Italian sausage

en-noun

Italian sausage (plural Italian sausages)

From being a common type of sausage in Italian cuisine.

(Canada, US, food, informal) A slightly spicy pork sausage flavoured with fennel and anise.


flat iron steak

flat iron steak (plural flat iron steaks)

(Canada, US) A tender, flavorful cut of beef from the shoulder of the steer.


kubie

(Alberta) Kubasa, especially when served on a hot dog bun.


sheftalia

Borrowed from Greek σεφταλιά (seftaliá).

A traditional Cypriot food, a type of crépinette, a sausage without skin, that uses caul fat or omentum to wrap the ingredients, rather than sausage casing.


soutzouki

Borrowed from Greek σουτζούκι (soutzoúki), from Turkish sucuk (see also: Georgian ჩურჩხელა (čurčxela, “churchkhela”)). Doublet of sujuk.

A dry, low-fat, spicy sausage from Greece and Turkey.


roof rabbit

From roof + rabbit. From the common habit of cats to prowl on rooftops, and the meat being sold or passed off as rabbit. Similar formations exist in several European languages. Perhaps the earliest attestation (and eventual origin?) is Middle Low German bönhase (“cat”, literally “loft hare”), which is attested in the early 14th century (as a name and thus probably even older). More at German Bönhase and Dachhase.

der

dakhaas

(euphemistic) cat meat — see also cat meat


gutter rabbit

en-noun

gutter rabbit (countable and uncountable, plural gutter rabbits)

The Pastry Cook (ambulant) puts in his pies good gutter rabbits ( cats ) .

1823, Charles Persius (aka Chales Dunne), Rouge et Noir. The Academicians of 1823, page 376:

A waiter placed on the table a rabbit stew in a deep dish. Coupeau turned round. "Say, boy, is that a gutter rabbit? It mews still."

1882, Émile Zola, L'Assommoir, page 113:

The dog population began to shrink, while cat carcasses were decorated with colored paper and hung in butcher shop windows above signs that proclaimed the delicate pleasures of the "gutter rabbits” for sale inside.

Rat salami became a delicacy, and butchered cats were sold as "gutter rabbits.”

2019, Kathleen Sears, Socialism 101, page 76:

"Gutter-rabbit," as it was called, was plentiful enough for a time; but when Paris surrendered there was not a cat left in the city.

1893, Henry Vizetelly, Glances Back Through Seventy Years, page 427:

During the siege of Paris, and even much later, in certain quarters of Paris, they'd eat 'gutter rabbit' and 'mutton-flavoured rat'.

2023, Gérard Genette, Bardadrac, page 32:

(countable) A cat, or cat meat (served as a substitute for rabbit).


kilishi

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A form of jerky from Hausaland, made from the dried meat of cows, sheep or goats, seasoned, coated in peanut paste, and then roasted.


prime cut

Does he follow his nature, and go into the prime cut like a man; or does he put it away from him and follow the ways of the old prophet out in the desert of Arabia, and content himself with a dinner upon air with a drink of water to wash it down?

1884, George T. Lowth, The Immortal Schoolmaster, London: [s.n.], →OCLC, page 34:

My husband brings his work home. Had he been a butcher, it might have been a prime cut of steak; a mason, a block of limestone. […] But my husband is an oncologist, so he brings home the dead and dying.

2009, Sayantani DasGupta, “The Doctor’s Wife”, in Mark D. Tyler-Lloyd, editor, The Real Life of an Internist (Kaplan Voices: Doctors), New York, N.Y.: Kaplan Publishing, →ISBN:

Not sure these old bones of mine are up to slaying any dragons, but if it's a prime cut of meat you want, I'm your guy.

2013, Gail Oust, chapter 5, in Rosemary and Crime: A Spice Shop Mystery, New York, N.Y.: Minotaur Books; Thomas Dunne Books, →ISBN:

(cooking) A top-quality serving of meat.

I got no idea who he thinks is listening to us, but I register that this is prime cut information.

2004, Sidney Offit, “No Time for Senior’s”, in Tim McLoughlin, editor, Brooklyn Noir, Brooklyn, New York, N.Y.: Akashic Books, →ISBN:

He graduated magna cum laude from ASU in three years, then promptly earned his MBA from the Wharton School. Corporate recruiters saw him as prime cut.

2011, John Lutz, chapter 39, in Fear the Night, New York, N.Y.: Pinnacle Books, →ISBN:

The new kid was covered in mud, the thin drizzle doing nothing to clean him off, but it was clear he was a prime cut.

2013, John Haggerty, “The Meat Forest”, in John [Gregory] Betancourt et al., editors, The Haunts & Horrors Megapack, [Rockville, Md.]: Wildside Press, →ISBN, page 161:

[…] with Rolling Stone's John Milward hailing the band's [Lynyrd Skynyrd's] "Southern blues-rock diced with the sharp blade of British hard rock" as "a prime cut of guitar rock" and Ronnie's "world-weary" vocals "barroom-tough on rockers, properly vulnerable on … 'Searching' and 'The Needle and the Spoon'."

2015, Mark Ribowsky, Whiskey Bottles and Brand-New Cars: The Fast Life and Sudden Death of Lynyrd Skynyrd, Chicago, Ill.: Chicago Review Press, →ISBN, page 189:

(by extension) Something that represents the best quality in its class.


debrecziner

From German Debrecziner; from Hungarian Debrecen.

Synonym of debrecener (A Hungarian sausage)


salt beef

salt beef (countable and uncountable, plural salt beefs)

From Middle English salt bef, salt beof, equivalent to salt + beef. Compare salt pork.


girlmeat

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EDGAR. (Moving blindly, as if playing a game.) Where's my captive Princess? The Big Bad Wolf is hungry, he wants a little girl for his supper.[…]The pot's on the fire, the water's in the pot, the salt's in the water, and I want some nice juicy girlmeat.

1970, James Saunders, A Scent of Flowers, act I, page 16:

[…]the good Reverend was dressed only in a pair of black church boots, and then he was running from the tent, from the crowd, a pretty young girl running out the tent and after, a step or two behind him, without even the black church boots, and then the bluegreen alligator, jaws snapping at high-stepping heels, then the awestruck congregation giving chase[…]the alligator hungry for the tang of girlmeat, or so it seemed, the girl just running for her life[…]

2010, Peter Damian Bellis, The Conjure Man, page 87:

Girlmeat is the best meat in the world, it's delicious and nutritious and girls just have been made to be processed into meat.

2011 November 27, Curt, “Butcher is looking for North African girlmeat! Will pay $50 per pound of living girl-flesh!”, in soc.culture.maghreb (Usenet):


fenalår

A Norwegian salted, dried, and cured leg of lamb


rose veal

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Veal from calves reared in a relatively humane way (without veal crates) and having a darker pink colour.