This list includes 13 Meat products that start with E, from “Echine” to “Eye round”. They range from whole primal cuts to cured and processed items, used for roasting, slicing, and charcuterie.
Meat products that start with E are cuts, cured meats, sausages, and offal commonly sold by butchers and delis. For example, French “échine” highlights regional naming, while eye round is a standard roast and sandwich cut.
Below you’ll find the table with Product, Representative brand, and Usage.
Product: Shows the meat name so you can scan familiar cuts and discover new items quickly.
Representative brand: Lists a common company or label so you can find examples and shop or research easily.
Usage: Gives a concise 1–3 word cooking or serving suggestion to help you choose preparations.
Meat products that start with E
Name
Product type
Animal/source
Common preparation
Entrecôte
cut
beef
grilling/roasting
Eye round
cut
beef
roasting/slicing
Eye fillet
cut
beef
grilling/roasting
Escalope
cut
veal/pork/chicken
pan-frying
Eisbein
processed
pork
boiling/roasting
Embutido
processed
pork
steaming/slicing
English bacon
bacon
pork
frying/sandwich
English sausage
sausage
pork
frying/grilling
Entraña
cut
beef
grilling
Elk
game
elk
grilling/roasting
Emu
game
emu
grilling/roasting
Echine
cut
pork
roasting/grilling
Extra-lean ground beef
processed
beef
pan-frying
Descriptions
Entrecôte
A French-named rib/sirloin steak prized for good marbling; commonly grilled or pan-seared and served sliced.
Eye round
Lean roast from the hind leg, used for oven roasting, braising or thin slicing for sandwiches and deli meat.
Eye fillet
Common Australasian name for the beef tenderloin; extremely tender steak ideal for quick searing or roasting whole as a filet.
Escalope
Thin, boneless slice of meat (often veal or chicken) pounded and quickly pan-fried or breaded for schnitzel-style dishes.
Eisbein
German pork knuckle, typically brined and boiled or roasted until tender; served with cabbage, potatoes or mustard.
Embutido
Filipino-style pork meatloaf/sausage that’s steamed and sliced like deli meat; savory, often mixed with raisins or hardboiled egg.
English bacon
Back bacon popular in the UK with lean loin meat and a fat rind; fried for breakfast or used in sandwiches.
English sausage
General term for British pork sausages (bangers), with regional spice blends; typically pan-fried or grilled for breakfasts and pubs.
Entraña
Spanish/Argentine term for skirt or flank-like steak, prized for intense beefy flavor; best cooked quickly over high heat.
Elk
Lean, flavorful red meat sold as steaks, roasts or ground; richer than beef and best cooked to medium to avoid dryness.
Emu
Lean red meat from the emu sold as steaks or ground; mild game flavor with very low fat content, cooks quickly.
Echine
French-derived term for pork collar or neck (pork shoulder collar); well-marbled and versatile for roasts, charcuterie and slow cooking.
Extra-lean ground beef
Ground beef labeled extra-lean (very low fat) commonly sold for healthier cooking; good for quick sautéing or sauces but can dry if overcooked.
If you think there is a missing term, let us know using the contact form.
