Brisket is a secondary cut of beef, while chuck, rib, and loin are primal cuts.

The tenderloin is the most tender cut of beef because it is located in the center of the loin and is not used for locomotion.

Hamburger is a type of ground beef made from trimmings from various cuts of beef.

Intramuscular fat is the marbling of fat within a cut of meat, which contributes to its flavor and tenderness.

Rib chops are cut from the rib section of the pig and are known for their flavor and tenderness.

Skinning is the process of removing the skin from a chicken.

Bratwurst, chorizo, hot dog, and kielbasa are all types of sausage.

Curing meat involves a combination of smoking, salting, pickling, and drying to preserve and flavor the meat.

Ribeye, strip steak, T-bone, and tenderloin are all types of steak.

Grilling is the process of cooking meat over an open fire.

Chicken, duck, turkey, and goose are all types of poultry.

Boiling, stewing, braising, and poaching are all methods of cooking meat in a liquid.

Fish, shrimp, crab, and lobster are all types of seafood.

Smoking is the process of preserving meat by exposing it to smoke.

Beef meatloaf, pork meatloaf, turkey meatloaf, and veggie meatloaf are all types of meatloaf.