In this unit, we will review some words related to various types of meat [MUSIC] Bacon is meat from the back and sides of a pig which is usually salted and dried Barbecue is a metal rack on which meat is placed and cooked over charcoal. Barbecue also refers to a gathering where such food is cooked and eaten. Beef is the flesh of cattle eaten as food. Bratwurst is a type of German sausage made from beef or pork. Brisket is a cut of meat from the lower chest of an animal, which is usually beef or veal. Butcher is a trader who cuts up and sells meat. Chicken is a poultry bird kept for its meat and eggs. Chops are pieces of meat cut from around an animal’s rib. Cutlet is a small piece of meat mixed with vegetables and breadcrumbs, which is pressed into a flat shape, and then fried in oil Fillet is a boneless piece of meat from the loins or ribs of an animal, or a boneless strip of fish. Frankfurter is a smoked sausage of German origin made of beef or pork. Gizzard is the digestive tract of a bird that has thick muscular walls for grinding food. Chicken gizzards are stewed and served into soup, or also cooked along with the bird’s meat and eaten. Ham is meat cut from a pig’s back leg which is usually smoked or salted. Jambalaya is a Creole dish that has rice cooked with shrimps, ham, sausages, chicken, and vegetables. Jerky is meat that is cut into thin, long strips, and then dried. Kebab is a piece of meat, fish, or vegetable that is grilled on a skewer. Kidney is each of the pair of organs that remove waste products from the flesh. Kidney is eaten as food for its flavour and texture. Kipper is to split open a herring, which is then cured and smoked. Lamb is the flesh of a young sheep, also called mutton, eaten as meat. Lard is fat from a pig’s abdomen used in cooking Liver is an organ that aids in metabolic processes. Livers of animals and fish are cooked and eaten for their taste and high nutrient value. Marinade is a mixture of tarty sauces, spices and oil, in which meat is flavoured and tenderized. Medallion is a small, flattened, round piece of meat. Mignon is a tender piece of steak filet. Mincemeat is finely chopped mixture of raisins, apple, spices and meat which is used as pie filling. Mutton is meat from a fully-grown sheep. Pastrami is seasoned and cured beef. Pemmican is a small cake made of powdered dried meat mixed with fat and dry fruits. Pepperoni is beef or pork sausage seasoned with pepper. Pork is flesh of a pig used as food. Poultry is flesh of chicken used as food. Rinds are pork scratchings with a thick layer of fat under the skin and are seasoned with salt. Salami is a highly seasoned, pork or beef sausage, originally from Italy. Sausage is ground meat packed into cylindrical length. Sirloin is a cut of beef from the hindquarters of an animal. Steak is beef taken from the hindquarters which is cut into thick slices. Tenderloin is a cut of tender meat of beef or pork from between the sirloin and ribs. Tongue usually refers to beef tongue which is tender and very high in fat. Veal is the meat from a young calf less than three months old. Venison is the meat of deer used as food.