Kobe Beef is a highly prized type of beef from Japan, renowned for its marbling and flavor.

Curing is a method of preserving meat by using salt, sugar, and spices to draw out moisture and inhibit bacterial growth.

Veal is the meat of young calves and is often used in Italian cuisine for its tender and delicate flavor.

Steak Tartare is a dish made from raw ground beef, and the tenderloin is a tender and flavorful cut that is often used for this purpose.

Wagyu beef is a highly prized type of beef from Japan, known for its marbling and flavor, and is often served in high-end steakhouses.

Sous Vide is a cooking technique where meat is真空 sealed in a plastic bag and cooked in a water bath at a precise temperature for an extended period of time.

Duck is a popular type of meat in Chinese cuisine, and is often used in dishes like Peking Duck and Char Siu.

Pork Shoulder is a flavorful and fatty cut of pork that is often used for making Pulled Pork, a popular dish in American barbecue.

Chicken is a popular type of meat in Indian cuisine, and is often used in dishes like Chicken Tikka Masala and Butter Chicken.

Grilling is a cooking technique where meat is cooked over an open fire or hot coals, often with a grill grate to hold the meat in place.

Beef is a popular type of meat in Mexican cuisine, and is often used in dishes like Tacos and Burritos.

Ribeye is a flavorful and well-marbled cut of beef that is often used for making Prime Rib, a popular dish for special occasions.

Lamb is a popular type of meat in Greek cuisine, and is often used in dishes like Souvlaki and Gyros.

Braising is a cooking technique where meat is browned in a pan and then cooked slowly in a covered pot with a liquid, resulting in a tender and flavorful dish.

Beef is a popular type of meat in Korean cuisine, and is often used in dishes like Bulgogi and Galbi.