This collection presents 27 Meat products that start with T, spanning from “T-bone” to “Tyrolean speck”. They include whole cuts, processed sausages, cured and smoked deli items common in global cooking. Use them for grilling, roasting, slicing, or assembling charcuterie boards.
Meat products that start with T are cuts and processed meats whose common names begin with the letter T. For example, Tyrolean speck is a smoked Alpine ham with centuries-old curing traditions.
Below you’ll find the table with Product, Representative brand, and Typical use.
Product: The meat item’s common name so you can quickly identify cuts, sausages, or deli preparations.
Representative brand: One widely known company or brand linked to the product to help you locate commercial examples.
Typical use: A very brief cooking or serving note that tells you how chefs commonly prepare or serve it.
Meat products that start with T
| Name | Type | Primary animal | Typical use |
|---|---|---|---|
| T-bone | steak/cut | beef | grill |
| Tomahawk | steak/cut | beef | grill |
| Tri-tip | steak/cut | beef | roast/grill |
| Tenderloin | whole cut | beef | roast/grill |
| Top sirloin | steak/cut | beef | grill |
| Top round | whole cut | beef | roast/slice |
| Topside | whole cut | beef | roast |
| Tongue | offal | beef | braise/slice |
| Tripe | offal | beef | stew/braise |
| Trotter | offal | pork | stew/braise |
| Tasso | cured | pork | sauté/stew |
| Tocino | cured | pork | fry/breakfast |
| Teewurst | sausage | pork | spread/charcuterie |
| Thuringer | sausage | pork | grill |
| Toulouse | sausage | pork | stew/grill |
| Terrine | pâté/terrine | mixed | charcuterie/slice |
| Turkey | whole cut | turkey | roast |
| Turkey breast | deli/sliced | turkey | roast/sliced deli |
| Turkey leg | whole cut | turkey | roast/grill |
| Turkey bacon | processed meat | turkey | fry/slice |
| Turkey ham | ham | turkey | sliced deli |
| Turkey sausage | sausage | turkey | grill/pan-fry |
| Turkey roll | deli/sliced | turkey | sliced deli |
| Turkey neck | offal | turkey | stew/braise |
| Tyrolean speck | cured | pork | slice/charcuterie |
| Torrezno | processed meat | pork | fry/snack |
| Testicle | offal | beef | fry |
Descriptions
T-bone
Classic T-shaped bone steak combining strip and tenderloin; well-marbled and prized for grilling and quick, high-heat cooking.
Tomahawk
Long, frenched bone-in ribeye cut with dramatic presentation and rich marbling, usually grilled or reverse-seared for showy servings.
Tri-tip
Triangular bottom sirloin popular on the West Coast; flavorful, often grilled or roasted and thinly sliced against the grain.
Tenderloin
Lean, exceptionally tender long muscle used for filet mignon and chateaubriand; prized for delicate texture and quick cooking.
Top sirloin
Versatile, moderately tender sirloin cut suitable for steaks, grilling, or slicing for salads and sandwiches.
Top round
Lean roast from the hindquarter, commonly roasted and thinly sliced for roast beef sandwiches or deli-style slices.
Topside
British term for a lean beef roasting joint from the hindquarter, best when slow-roasted or braised for slicing.
Tongue
Dense, richly flavored organ meat commonly braised, pickled, smoked or thinly sliced for sandwiches and tacos.
Tripe
Edible stomach lining, cleaned and slow-cooked until tender; used in hearty stews, soups and traditional dishes worldwide.
Trotter
Pig’s foot sold for braising or slow-cooking; adds gelatin and rich mouthfeel to soups, stews and stocks.
Tasso
Spicy, heavily seasoned smoked pork shoulder from Cajun cooking used to flavor gumbos, stews and rice dishes.
Tocino
Filipino sweet-cured pork belly or shoulder, thinly sliced and pan-fried until caramelized for breakfast plates.
Teewurst
German spreadable raw sausage with a soft texture, usually spread on bread or served on charcuterie boards.
Thuringer
Traditional German bratwurst-style sausage (Thüringer) seasoned for grilling; popular at street stands and barbecues.
Toulouse
Coarse French pork sausage famed for cassoulet and rustic stews; rich and flavorful with coarse grind.
Terrine
Coarsely textured forcemeat cooked in a mold; served sliced as part of charcuterie or appetizer platters.
Turkey
Whole bird sold for roasting at holidays or portioned for retail; versatile for roasting, smoking or spatchcocking.
Turkey breast
Boneless or bone-in breast, roasted or sold pre-sliced for sandwiches, salads and deli platters.
Turkey leg
Large, meaty drumstick-style cut often roasted, smoked or sold as a fairground treat; rich and flavorful.
Turkey bacon
Smoked, cured turkey product made to mimic pork bacon; leaner alternative for frying or breakfast dishes.
Turkey ham
Fully cooked, cured turkey formed and sliced like ham, used in sandwiches and cold platters.
Turkey sausage
Ground turkey formed into links or patties as a leaner sausage option for breakfast or grilling.
Turkey roll
Formed, cooked turkey loaf sold pre-sliced for sandwiches, catering trays and deli counters.
Turkey neck
Bony, flavorful neck used for stocks, soups and braises to add depth and gelatin to dishes.
Tyrolean speck
Alpine cured and lightly smoked pork ham with a delicate smokiness, thinly sliced for sandwiches and boards.
Torrezno
Spanish cured pork-belly slice or bacon, crisp-fried until crackling and served as a tapa or snack.
Testicle
Edible gland (often calf or bull) sold as niche offal; commonly breaded and fried or used in regional dishes.