This list includes 34 meat products that start with B, from “Bacon” to “Brisket”. They range from whole cuts and offal to sausages and cured meats, used for grilling, smoking, roasting, and charcuterie.
Meat products that start with B are common cuts and prepared items that begin with the letter B. Many carry cultural weight — for example, bacon has become a global flavor icon and breakfast staple.
Below you’ll find the table with Product, Type, Representative brand, and Typical use.
Product: The common meat name so you can quickly identify items and find the ones you want to cook or buy.
Type: Brief classification (cut, sausage, cured, offal) that helps you choose recipes and cooking methods at a glance.
Representative brand: One example brand or company associated with the product, so you can locate a commercial source or reference.
Typical use: Short cooking or serving suggestion (one to three words) to inspire preparation or menu placement.
Meat products that start with B
| Name | Type | Common use | Representative brand |
|---|---|---|---|
| Bacon | Cured smoked | pan-fry | Hormel |
| Bologna | Sausage | cold-slice | Oscar Mayer |
| Brisket | Cut | slow-cook | Niman Ranch |
| Bratwurst | Sausage | grill | Johnsonville |
| Bresaola | Cured | cold-slice | Aoste |
| Boudin | Sausage | steam | D’Artagnan |
| Black pudding | Sausage | pan-fry | Richmond |
| Blood sausage | Sausage | pan-fry | D’Artagnan |
| Beef jerky | Dried | snack | Jack Link’s |
| Biltong | Dried | snack | Biltong USA |
| Beef bacon | Cured smoked | pan-fry | Niman Ranch |
| Beef liver | Offal | pan-fry | D’Artagnan |
| Beef heart | Offal | grill | D’Artagnan |
| Breakfast sausage | Sausage | pan-fry | Jimmy Dean |
| Black Forest ham | Cured | cold-slice | Boar’s Head |
| Bone marrow | Offal | roast | D’Artagnan |
| Beef short rib | Cut | braise | Niman Ranch |
| Beef rib | Cut | grill | Certified Angus Beef |
| Beef tenderloin | Cut | roast | Certified Angus Beef |
| Bockwurst | Sausage | boil | Johnsonville |
| Braunschweiger | Sausage | spread | Applegate |
| Bangers | Sausage | pan-fry | Richmond |
| Boneless ham | Cured | cold-slice | HoneyBaked |
| Beef salami | Cured | cold-slice | Boar’s Head |
| Beef pastrami | Cured smoked | hot-slice | Boar’s Head |
| Bison steak | Cut | grill | Omaha Steaks |
| Brawn | Deli | cold-slice | Schaller & Weber |
| Beef tongue | Offal | braise | D’Artagnan |
| Beef chuck | Cut | braise | Certified Angus Beef |
| Beef mince | Ground | pan-fry | Simple Truth |
| Brat | Sausage | grill | Johnsonville |
| Beef shank | Cut | braise | Niman Ranch |
| Beef oxtail | Cut | braise | D’Artagnan |
| Bone-in ham | Cured | roast | Smithfield |
Descriptions
Bacon
Cured pork belly with smoky, salty flavor; crisps in a hot pan and is classic on breakfasts, sandwiches, salads, or wrapped around vegetables.
Bologna
Cooked, finely ground pork and/or beef sausage with a mild, smooth flavor; commonly thin-sliced for sandwiches or fried as a quick deli-style snack.
Brisket
Beef chest cut with lots of connective tissue; becomes meltingly tender when slow-smoked, braised, or slow-roasted for barbecue, pot roast, or corned beef.
Bratwurst
German-style fresh pork or pork-beef sausage seasoned with spices; classic for grilling or pan-searing and served on a bun with mustard or sauerkraut.
Bresaola
Air-dried, lean Italian beef with a delicate, slightly sweet flavor; thinly sliced and served raw with olive oil, lemon, or arugula on antipasti plates.
Boudin
Cajun sausage often made from pork, rice and seasonings (or with blood for noir); steamed, grilled, or pan-fried and eaten hot for a hearty meal.
Black pudding
Blood-based sausage combined with oats or barley for a dense, savory texture; commonly sliced and pan-fried for breakfasts or used in traditional recipes.
Blood sausage
General term for sausages made with animal blood and fat; rich and earthy in flavor, often sliced and pan-fried or added to stews.
Beef jerky
Lean beef salted, seasoned and dried for a chewy, savory snack; portable protein enjoyed on its own or added to trail mixes and soups.
Biltong
South African air-dried, spiced beef with a thicker, tender chew than jerky; eaten as a high-protein snack or appetizer.
Beef bacon
Pork-free bacon made from beef belly or navel with smoky, beefy flavor; pan-fried like traditional bacon or used as a sandwich topping.
Beef liver
Nutrient-dense organ meat with a strong, iron-forward flavor; thinly sliced and quickly pan-fried, or used in pâtés and traditional liver recipes.
Beef heart
Lean, muscular organ with a concentrated beef flavor and firm texture; best marinated and quickly grilled or cut into stews for hearty dishes.
Breakfast sausage
Seasoned fresh pork formed into links or patties; pan-fried and commonly served with eggs, pancakes, or in breakfast sandwiches.
Black Forest ham
Smoked, dry-cured ham from Germany with a deep smoky-sweet profile; thinly sliced for sandwiches, salads, or charcuterie boards.
Bone marrow
Rich, buttery marrow from large bones; roasted and spread on toast or used to enrich sauces, soups and braises.
Beef short rib
Well-marbled rib cut with abundant connective tissue that becomes tender and flavorful after long braising or slow barbecue cooking.
Beef rib
Beef rib cuts (back ribs, ribeye) with rich marbling; grilled, roasted, or smoked for bold, beefy steaks or rib servings.
Beef tenderloin
Extremely tender, lean beef cut ideal for roasting or pan-searing as medallions or whole for special-occasion steaks like filet mignon.
Bockwurst
German white sausage made from pork and veal with mild seasoning; gently heated or boiled and served with mustard, sauerkraut or potato salad.
Braunschweiger
Soft liver sausage (liverwurst) with a spreadable texture and mild smoky liver taste; enjoyed on bread, crackers or in sandwiches.
Bangers
British-style pork sausages with a coarse texture and mild seasoning; pan-fried and traditionally served with mashed potatoes and gravy.
Boneless ham
Deboned whole ham often glazed and sold ready to slice; served cold on sandwiches or hot as a glazed centerpiece.
Beef salami
Salami made from beef rather than pork; cured and sliced for charcuterie boards, sandwiches, and antipasti.
Beef pastrami
Spiced, brined and smoked beef (often brisket) with a peppery crust; thinly sliced hot on sandwiches or served with pickles.
Bison steak
Lean red meat from bison with a slightly sweeter, richer flavor than beef; quick-seared or grilled best at rare to medium doneness.
Brawn
Also called head cheese: a jellied loaf of simmered head meat and stock, sliced cold on sandwiches or as part of a charcuterie board.
Beef tongue
Large muscle that becomes tender when slow-cooked; braised or pickled then thinly sliced for tacos, sandwiches or cold platters.
Beef chuck
Well-exercised shoulder cut with connective tissue and rich beefy flavor; ideal for slow braising, pot roasts, and ground beef.
Beef mince
Ground beef sold for burgers, sauces and fillings; highly versatile for sautés, meatballs, tacos, and casseroles.
Brat
Colloquial short name for bratwurst; seasoned fresh sausage that’s grilled or pan-fried and commonly served on rolls with condiments.
Beef shank
Tough, gelatin-rich leg cut with marrow; long braising breaks down collagen for rich soups, ragùs or osso buco-style dishes.
Beef oxtail
Tail meat with abundant connective tissue and deep beefy flavor; best slow-braised into gelatinous, richly flavored soups, stews or ragùs.
Bone-in ham
Traditional ham sold on the bone for roasting; glazed and roasted for holidays, then carved hot or sliced cold for sandwiches.