Chicken with a cold creamy sauce made with tuna, more traditionally found with veal.

Lungs

Calf's lungs or lights

Bologna sausage. A finely ground, smoked pork slicing sausage originally based on mortadella, which is also from Bologna.

Pulp, as in the pulp of a fruit or vegetable. It also means pieces of boned meat. Flesh.

A cut of beef consisting of the whole of the back limb without the shin. In the UK this would be the topside, silverside, shin and thick flank. The equivalent in the United States is the whole of the hip joint.

Breast or brisket is a beef and veal cut which is a good cut for boiling and roasting.

A name in Emilia-Romagna and Rome for a beef cut taken from just behind the shoulder consisting of the infraspinatus muscle. This joint is good for braising, pot-roasting and stewing.

Chuck or blade. A cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.