Name the Meat

Beef from a juvenile cow

Cured pork jowel, used in carbonara

A spicy, french sausage commonly found in Cajun cooking

The polish word for “sausage”, which has become associated with a specific kind of Polish sausage

Circular-cut pork belly, often diced and used in Italian cooking

A gourmet Italian, bologna-esque meat containing chunks of fat, pistachios, and peppercorns

In countries where white-tailed deer aren’t native to, this word also describes meat from elk or antelopes

The most commonly eaten meat in the world

This animal is commonly eaten in Florida, and is described as tasting like chicken, but far tougher

The classic ingredient of a reuben

A spiced variant of the above, originating in Romania

A dry-cured pork salami made with muscle from the neck to the rib, and a favorite of Tony Soprano

Italian dry-cured ham, served from the leg

A spicy Spanish sausage, which many outside of Spain put in their paella

A dark, earthy sausage that is a staple of the full English breakfast

These large birds are commonly used as a leaner substitute for beef in hamburgers

Dried, thinly sliced Italian beef

The edible lining of an animal stomach

A luxury Japanese beef known for its marbling, tenderness, and flavor

Meat from a mature sheep

Meat that is vacuum-sealed and cooked in a controlled water bath

A common term for raw meat, such as steak

This type of meat is commonly used in Eggs Benedict

Fried pork fat, which is frequently eaten as a snack in Latin America

Tavukgöğsü, a Turkish milk pudding, is made with this shredded meat