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Meat & Poultry

Complete protein, iron and B-vitamins — quality and quantity both matter.

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Complete protein, iron and B-vitamins — quality and quantity both matter.

Red meat, chicken, turkey, duck and game deliver highly bioavailable protein plus iron, zinc and vitamin B12 that plant sources alone find hard to match. The health story pivots on choice and quantity: lean cuts, pasture-raised where possible, moderate portions, and mindful cooking. Understanding grades, cuts and provenance helps you shop smarter and waste less.

Every item below is drawn from the FoodPulse global food knowledge database — with nutrition, seasonality, cultural notes and recipes for every profile. Explore, save what you love to your Wish List or Shopping List, and use the Label Scanner to check any packaged version of meat & poultry before you buy.

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Alligator Tail Fillet

Alligator Tail Fillet

Alligator mississippiensis

Alligator meat is harvested from the alligator, primarily found in the southeastern United States. The tail fillet is considered one of the most desirable cuts due to its tender texture and flavor.

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Angus Beef

Angus beef comes from the Aberdeen Angus breed of cattle, primarily raised for beef production. It is recognized for its marbling and tenderness, making it sought after in culinary applications. The beef is often graded by quality standards, with USDA Prime and Choice being notable categories.

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Baby Back Ribs

Sus scrofa domesticus

Baby Back Ribs are a popular cut of pork ribs that come from the area where the rib meets the spine. They are shorter, curved, and often leaner than spare ribs, making them particularly tender and easy to cook.

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Beef Brains

Beef brains are used in many culinary traditions worldwide. They are rich in nutrients and offer a unique texture and flavor when cooked properly. Often used in dishes such as tacos de sesos in Mexico, or fried in dishes around the world.

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Beef Brisket

Beef brisket is a cut of meat that comes from the breast or lower chest of cattle. It is one of the nine primal cuts of beef and is known for its rich flavor and tenderness when cooked properly. It is typically used in slow-cooking methods such as barbecuing, braising, and smoking.

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Beef Cheek

Beef cheek is a flavorful and tough cut derived from the face of the animal. It benefits from slow cooking, which breaks down collagen and results in a tender, succulent dish. It is prized in many cuisines and is often used in braises, stews, and specialty dishes.

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Beef Chuck Roast

Beef Chuck Roast

Beef chuck roast is cut from the shoulder of the cow. It is known for its rich flavor and tenderness when slow-cooked. It is commonly used in pot roast recipes, ideal for braising and stewing.

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Beef Flank Steak

Beef Flank Steak

Flank steak is a flavorful cut of meat that is lean and has a lot of connective tissue. It comes from the lower chest or abdominal area of the cow, making it a tougher cut that benefits from marinating and quick cooking methods.

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Beef Heart

Beef heart is a lean organ meat that is low in fat and high in protein. It's rich in essential nutrients, including B vitamins, iron, and zinc. It can be prepared in a variety of ways, making it a versatile addition to numerous dishes.

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Beef Kidney

Beef kidneys are rich in flavor and a source of several vital nutrients, often overlooked in modern diets. They can be prepared in various ways, including braising, roasting, or sautéing.

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Beef Liver

Beef liver is the liver of cattle, a nutrient-rich organ meat that is dark reddish-brown in color. It is considered a delicacy in many cuisines and is prized for its high concentration of vitamins and minerals, including iron, vitamin A, and B vitamins. Beef liver can be prepared in various ways, such as frying, grilling, or pâté, and is often served with onions or spices to enhance its flavor.

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Beef Marrow Bones

Beef Marrow Bones

Beef marrow bones are large bones from the legs and arms of cattle. The marrow inside is rich in fat and nutrients, making it a sought-after ingredient in broths and soups.

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Beef Plate

The beef plate, also known as plate beef, refers to cuts from the plate primal, a section of the cow situated between the brisket and flank. It is often used for braising or slow cooking.

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Beef Round

The Beef Round is a primal cut of beef that comes from the back leg of the cow, offering a variety of cuts like round steaks, roasts, and ground beef. It is known for its leanness and is often used in slow-cooked dishes or braised recipes.

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Beef Shank

The beef shank is a cylindrical cut of meat from the leg, typically containing a lot of connective tissue which becomes tender when cooked slowly. It is used in soups, broths, and braised dishes.

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Beef Short Ribs

Beef Short Ribs

Beef short ribs are cut from the rib area of the cow, typically consisting of a portion of the rib bone along with a layer of meat. This cut is well-marbled with fat, which contributes to its juicy texture and robust flavor after slow cooking methods.

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Beef Sirloin

Sirloin is a section of the beef that is located on the back of the animal, behind the ribs and extends up to the hip. It is known for its flavor and tenderness, making it a popular choice for grilling and roasting.

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Beef Skirt Steak

Beef Skirt Steak

Beef skirt steak is a long, flat cut from the plate section of the cow, known for its rich flavor and grainy texture. It is often used in dishes such as fajitas and stir-fries.

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Beef Tenderloin (Filet Mignon)

Beef Tenderloin (Filet Mignon)

The beef tenderloin is a long, narrow cut of tender beef located along the spine of the cow. It is subdivided into several cuts, including filet mignon, which is the most prized for its tenderness.

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Beef Tendons

Beef tendons are parts of the beef anatomy that consist mainly of collagen. They are often used in stews and soups where they can simmer for a long time, becoming tender and flavorful. They are also known for their health benefits, providing a source of gelatin which can support joint health.

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Beef Tongue (Lengua)

Beef Tongue (Lengua)

Beef tongue is a cut of meat that is rich in flavor and has a unique texture. It is known for being tender when properly cooked, often served in a variety of dishes around the world.

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Bison Brisket

Bison brisket is a cut of meat from the bison's chest area, renowned for its rich flavor and tenderness when cooked properly. It is often braised or smoked, making it a popular choice for barbecue enthusiasts. When properly prepared, it can rival traditional beef brisket in taste and texture.

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Bison Ribeye

Bison ribeye is known for its rich flavor and tender texture, offering a leaner alternative to beef. It is cut from the rib primal and includes a significant amount of marbling, making it juicy and succulent when cooked properly.

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Bison Striploin

Bison Striploin

The Bison Striploin, cut from the short loin, is prized for its tenderness, rich flavor, and nutritional benefits. It is leaner than beef, making it a healthier alternative for meat lovers seeking lower-fat options. It can be grilled, roasted, or seared, and pairs well with a variety of seasonings and sides.

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Bone-in Chicken Breast

Bone-in Chicken Breast

Gallus gallus domesticus

Bone-in chicken breasts are the section taken from the breast of a chicken that includes the bone. This cut is known for its enhanced flavor and moisture retention during cooking compared to boneless options.

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Bone-in Leg of Lamb

Bone-in Leg of Lamb

The Bone-in Leg of Lamb is a cut from the rear of the lamb, featuring a bone that enhances flavor during cooking. It's often marinated for added taste and is a popular choice for festive occasions.

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Boneless Leg of Lamb

Boneless Leg of Lamb

Boneless leg of lamb is a popular cut of meat, prized for its tenderness and flavor. Often used in roasting, it benefits from marinating and slow cooking to enhance its taste.

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Boneless Skinless Chicken Breast

Boneless Skinless Chicken Breast

Gallus gallus domesticus

The boneless skinless chicken breast is a popular cut known for its leanness and versatility in various dishes. It cooks quickly and absorbs flavors well.

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Book Tripe

Book tripe is a thick, pale offal derived from the third stomach of ruminant animals, particularly cattle. It has a unique texture and flavor, often described as chewy and hearty, making it a popular ingredient in various culinary traditions.

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Boston Butt (Pork Shoulder)

Boston Butt (Pork Shoulder)

Sus scrofa domesticus

Boston butt is known for its rich flavor and tenderness. Often used in barbecue dishes, it contains a higher fat content, making it ideal for slow cooking and smoking.

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Camel Mince

Camelus dromedarius

Camel mince is made from the edible muscles of the camel, typically from the hindquarters. It is leaner than beef and has a unique flavor profile, making it popular in various cuisines, especially in the Middle East and North Africa.

game-meatgroundmeat

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Camel Sausage

Camel sausage is a traditional delicacy in some cultures, particularly in the Middle East, made from minced camel meat mixed with spices and encased in natural or synthetic casings. It is often grilled or cooked on an open flame.

curedgame-meatmeat

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Camel Steak

Camelus dromedarius

Camel steak is a versatile meat option that is higher in protein and lower in fat compared to beef. It has a slightly sweet, gamey flavor and is often used in Middle Eastern and North African cuisines. The meat can be grilled, stewed, or roasted, gaining popularity in various culinary applications.

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Chicken Backs and Necks

Chicken Backs and Necks

Gallus gallus domesticus

Chicken backs are the parts remaining after the breast and drumsticks are removed, while necks are often used for making stocks due to their rich flavor.

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Chicken Drumsticks

Chicken Drumsticks

Gallus gallus domesticus

Chicken drumsticks are the lower part of the chicken leg, consisting of a single bone surrounded by flavorful and tender meat.

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Chicken Feet

Gallus gallus domesticus

Chicken feet are a rich source of collagen, often used in soups and stews for their unique texture and flavor. They are commonly eaten in various cuisines around the world, particularly in Asia and Latin America.

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Chicken Gizzards

Chicken Gizzards

Gallus gallus domesticus

Chicken gizzards are part of the digestive tract of chickens, known for their dense, chewy texture and rich flavor. They are commonly used in various cuisines worldwide.

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Chicken Heart

Gallus gallus domesticus

Chicken hearts are small, dark red organ meats that are packed with flavor and nutrients. They are often used in stews, grilled dishes, or as street food in many cultures.

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Chicken Liver

Gallus gallus domesticus

Chicken liver is the liver of chickens and is considered a delicacy in many cuisines. It is highly nutritious, rich in vitamins A, B12, and iron, and has a distinct flavor that can be enhanced with different cooking techniques. It is commonly sautéed, made into pâté, or used in stews.

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Chicken Tenderloins

Chicken Tenderloins

Gallus gallus domesticus

Chicken tenderloins are the small strips of meat located beneath the chicken breast. They are known for their tenderness and mild flavor, making them a popular choice for various culinary applications.

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Chicken Thighs

Gallus gallus domesticus

Chicken thighs are the meat from the thigh of the chicken, known for their rich flavor and juiciness.

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Chicken Wings

Gallus gallus domesticus

Chicken wings are the cut of chicken that comes from the wing of the bird. They are often deep-fried or baked, then served with a variety of sauces, such as buffalo, barbecue, or ranch. They are a popular dish in American cuisine, especially during sports events and gatherings.

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Chitterlings

Sus scrofa domesticus

Chitterlings, also known as chitlins, are a traditional dish in many cultures, mainly in Southern United States cuisine, made from the small intestines of pigs. They are often seasoned and cooked extensively, and can be enjoyed fried, stewed, or in soups.

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Corn-Fed Chicken

Corn-Fed Chicken

Gallus gallus domesticus

Corn-fed chicken refers to poultry raised with a diet rich in corn, which enhances the flavor, color, and texture of the meat. This method of feeding is often associated with local farming practices.

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Cornish Game Hen

Cornish Game Hen

Gallus gallus domesticus

The Cornish Game Hen is a broiler-type chicken that is harvested at a young age. It has a compact body and is known for its flavorful meat and juicy texture, making it popular in gourmet cooking.

chickengamepoultry

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Crocodile Nuggets

Crocodile Nuggets

Crocodylus niloticus

Crocodile nuggets are made from the meat of crocodiles, which is known for its mild flavor and firm texture. The meat is typically breaded and deep-fried to achieve a crispy exterior, making it a popular dish in various cuisines, particularly in regions where crocodiles are farmed.

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Dry-Aged Ribeye

Dry-Aged Ribeye

Dry-aged ribeye is a cut from the rib section of the beef and is characterized by its rich marbling, which contributes to its flavor. The dry-aging process involves hanging the meat in a controlled environment for several weeks, allowing enzymes to break down muscle tissue and moisture to evaporate, resulting in intensified flavors and a more tender texture.

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Duck Breast (Magret)

Duck Breast (Magret)

Anas platyrhynchos

Duck breast is prized for its rich flavor and tender meat. The Magret is specifically a specific cut from the Moulard duck, known for its increased fat layer, which adds to the flavor and juiciness when cooked properly.

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Duck Confit

Duck confit is a traditional French dish made from duck legs that are cured with salt, garlic, and herbs, then cooked slowly in duck fat. This method preserves the meat while rendering it tender and flavorful. The result is a rich, succulent duck that is typically served with sides such as potatoes.

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Duck Legs

Anas platyrhynchos domesticus

Duck legs are a delicious cut of poultry that are often slow-cooked for tenderness. They hold a higher fat content compared to chicken, providing unique flavors and juiciness that enhances many dishes.

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Duck Liver

Anas platyrhynchos

Duck liver is a rich, flavorful organ meat that is often used in gourmet cuisine, particularly in French cooking. It is noted for its creamy texture and distinctive taste.

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Emu Steak

Dromaius novaehollandiae

Emu steak is made from the meat of the emu, which is known for being lean, flavorful, and high in protein. It has a rich, red color and can be prepared in various ways including grilling, frying, and roasting.

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Free-Range Chicken

Free-Range Chicken

Gallus gallus domesticus

Free-range chickens are raised in a natural environment where they can engage in natural behaviors. This method of farming is thought to result in healthier chickens and higher-quality meat.

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Fresh Ham

Fresh ham is the raw hind leg of a hog, unprocessed as compared to cured ham, and can be prepared in various ways.

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Goat Chops

Capra aegagrus hircus

Goat chops are flavorful cuts of meat that come from the rib section of the goat. They are known for their rich taste and tenderness when cooked properly. Goat is a lean meat and is a staple in many cuisines around the world, especially in regions such as the Mediterranean, Middle East, and South Asia.

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Goat Curry Cut

Capra aegagrus hircus

Goat Curry Cut consists of various cuts from the goat, specifically chosen for their tenderness and flavor, making them suitable for slow-cooked curry dishes.

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Goat Ribs

Capra aegagrus hircus

Goat ribs are a flavorful cut of meat that comes from the rib section of goats. They are known for their unique taste and tenderness when prepared correctly, making them a popular choice in various cuisines around the world. Goat meat is considered lean compared to other meats, and goat ribs hold a distinct flavor that is enhanced by marinating and slow cooking.

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Goat Shoulder

Capra aegagrus hircus

Goat shoulder is a popular cut of meat known for its rich flavor and tender texture when cooked properly. It contains a good amount of marbling, making it suitable for various cooking methods including braising and roasting.

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Goose Breast

Goose breast is a succulent and flavorful cut of meat that comes from geese. It is often appreciated for its higher fat content compared to chicken or turkey, resulting in a more pronounced flavor. Typically available fresh or frozen, goose breast can be prepared in various ways, often roasted or pan-seared.

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Goose Legs

Goose legs are known for their dark meat, which is juicy and flavorful. They are a popular ingredient in various cuisines, particularly in Europe, where they are often slow-cooked or roasted.

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