Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanically formed.
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams. Beef steaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized.
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish, used as a central ingredient, or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns.
Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North often in association with rare breed and organic farming.
Pork belly or belly pork is a boneless, fatty cut of pork from the belly of a pig. Pork belly is particularly popular in American, Swedish, Danish, Norwegian, Polish, Hispanic, Filipino, Chinese, Korean, Vietnamese, and Thai cuisine.
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most commonly consumed meats in the world. In the United States, pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of total pork consumption.
Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Jamón ibérico, known in Portuguese as presunto ibérico, is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of both Portuguese cuisine and Spanish cuisine.
During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.
Spare ribs are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. Meat and fat cover the bones. Spare ribs (pork) are distinguished from short ribs, which are beef. Spareribs are typically cooked low and slow, either smoked, grilled, or braised.
A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork.
A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, a rib steak and a rib cutlet.
Pork is the culinary name for the meat of the pig. It is the second-most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Beher and also called Bernardo Hernández, is a Spanish ham producer company that has worldwide fame. It is situated in the town of Guijuelo, in the Protected Designation of Origin (PDO) Jamón de Guijuelo. This third generation family company was founded in the 1930s and is now one of the 300 biggest companies in Castile and León.
A steak is a thick cut of meat sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, or cooked in sauce, as in steak and kidney pie.
