Food (skud)

Meat

Type History
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Meat is a general classification for any food product which comes from the flesh of animals. more

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Veal image:title_Cuisine_2.jpg Ingredient
Veal is the meat of calves (young cattle). Though veal can be produced from any calf, most veal comes from male calves of dairy cattle breeds. Compared to other meats, veal has a delicate taste and tender texture. There are four types of veal: ...
Blood sausage Black pudding (Boudin noir) ready to cook Ingredient
Black pudding or (less often) blood pudding is a British English term for sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. It is also called blood sausage (first attested in 1868, perhaps influenced by...
Dish
Steak A steak served with a pat of butter and mushrooms Ingredient
A steak (from Old Norse steik, "roast") is a slice of meat, typically beef. Most steaks are cut perpendicular to the muscle fibres, improving the tenderness of the meat. In North America, steaks are typically served grilled, though they are also...
Sirloin steak Sirloin steak, served with garlic butter and french fries Ingredient
sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do...
Bacon An example of uncooked "streaky bacon" Ingredient
Bacon is a cut of meat taken from the sides, belly, or back of a pig that has been cured, smoked, or both. Meat from other animals, such as beef, lamb, chicken, goat or turkey, may also be cut, cured, or otherwise prepared to resemble bacon. Bacon...
Ham Ham with cloves Ingredient
Ham is the thigh and rump of pork, cut from the haunch of a pig or boar. Although it may be cooked and served fresh, most ham is cured in some fashion. Ham can be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt...
Spam Spam with cans Ingredient
Spam luncheon meat is a canned precooked meat product made by the Hormel Foods Corporation. The labeled ingredients in the Classic variety of Spam are: chopped pork shoulder meat with ham meat added, salt, water, sugar, and sodium nitrite to help ...
Hot dog A cooked hot dog garnished with mustard. Ingredient
A hot dog is a type of fully-cooked, cured and/or smoked moist sausage of soft, even, texture and flavor. It is usually placed hot in a soft, sliced Hot dog bun of approximately the same length as the sausage, and optionally garnished with condiment...
Bratwurst Bratwurst with sauerkraut and potatoes Ingredient
A bratwurst (pronounced: ) is a sausage composed of pork, beef, and/or veal. The name is German, derived from Old High German brätwurst, from brät- which is fine chopped meat and -wurst, sausage. Though the brat in bratwurst describes the way the...
Dish
Prosciutto Prosciutto Ingredient
Prosciutto is the Italian word for ham. In English the word is almost always used for dry-cured ham which has not been cooked (prosciutto crudo), in particular from central and northern Italy such as Prosciutto di Parma and Prosciutto di San...
Devilled kidneys   Ingredient
Devilled kidneys is a Victorian British breakfast dish consisting of lamb's kidney cooked in a mixture of Worcestershire sauce, mushroom ketchup, English mustard powder, butter, cayenne pepper, salt, and black pepper.
Salami Salami Ingredient
Salami is cured sausage, fermented and air-dried. Salami may refer specifically to a class of salumi (the Italian tradition of cured meats), where an individual sausage or style of sausage (e.g. Genoa) would be referred to with the singular Italian...
Chicken Roast Chicken Ingredient
Chicken is the meat derived from the chicken. It is the most common type of poultry in the world, and is frequently prepared as food in a large number of ways. The chicken is a descendant of the Southeast Asian Red Junglefowl first domesticated in...
Back bacon Ingredient
Back bacon is traditionally prepared from brined, center cut boneless pork loin. It is much leaner than American/streaky bacon. It is sometimes called Irish bacon or Canadian bacon.