This list includes 16 Meat products that start with O, from “Olive loaf” to “Oyster steak”. These items include processed deli meats, cured or smoked specialties, whole cuts, and offal. They are used for sandwiches, charcuterie boards, grilling, and rich cooked dishes.

Meat products that start with O are meat cuts and prepared items named with the letter O. Notable examples include Olive loaf, a classic American deli meat, and regional specialties with distinctive flavors.

Below you’ll find the table with Product, Representative brand, and Typical use.

Product: The meat item’s name so you can quickly find the specific cut or deli item you want.

Representative brand: A well-known company or brand that sells this item, giving you a real-world example to buy.

Typical use: Short cooking or serving suggestion that shows how you can prepare or enjoy the item.

Meat products that start with O

NameCategoryPrimary Animal SourceRepresentative Brand/Producer
OxtailOffalbeefUnited Kingdom
Ox tongueOffalbeefUnited Kingdom
Ox cheekWhole cutbeefGlobal (butchers)
Ox heartOffalbeefGlobal (butchers)
Ox liverOffalbeefGlobal (butchers)
Ox kidneyOffalbeefGlobal (butchers)
Ox tripeOffalbeefGlobal (butchers)
Osso bucoWhole cutvealMilan, Italy
Oxford sausageSausageporkOxfordshire, England
Olive loafDelipork/beefUnited States
Oyster bladeWhole cutbeefUnited Kingdom
Oyster steakWhole cutbeefUnited Kingdom
Ostrich steakWhole cutostrichSouth Africa
Orkney lambWhole cutslambOrkney, Scotland
Ox salamiCured/processedbeefItaly/Europe
Oven-cured hamCured/processedporkUnited States

Descriptions

Oxtail
Gelatin-rich tail meat prized for stews and soups; slow-braised until tender, served in soups, ragùs or Caribbean-style stews.
Ox tongue
Large, flavorful muscle often pickled, boiled or smoked then sliced for sandwiches, cold cuts or warm braises; popular in delis and ethnic markets.
Ox cheek
Well-marbled cheek meat ideal for long braises and slow-cooking; becomes meltingly tender for stews, tacos or ragù.
Ox heart
Lean, dense offal often braised, stuffed or grilled; flavorful when slow-cooked or thinly sliced and pan-seared.
Ox liver
Nutrient-dense organ meat with strong flavor; pan-fried, sautéed with onions, or used in pâtés and terrines.
Ox kidney
Distinctive-flavored organ used in classic pies and stews; typically soaked, trimmed and sautéed or stewed.
Ox tripe
Stomach lining used in soups, stews and traditional dishes; cleaned, simmered for hours and added to menudo, pho or ragouts.
Osso buco
Cross-cut veal shank (bone-in) braised with vegetables and wine; served with gremolata and risotto or polenta.
Oxford sausage
Traditional lightly seasoned pork sausage from Oxfordshire; pan-fried or grilled for breakfast or bangers-and-mash.
Olive loaf
Cooked luncheon loaf studded with green olives; sliced cold for sandwiches or warmed in salads and platters.
Oyster blade
Shoulder cut (near blade) with good marbling; used for steaks, slow-roasts or braising to tenderize connective tissue.
Oyster steak
Small, tender steak cut from near the rib/tenderloin area; best quickly pan-seared or grilled and served rare to medium.
Ostrich steak
Lean, red-meat alternative from ostrich fillet; best seared quickly to medium-rare and treated like lean beef steaks.
Orkney lamb
Regionally reared lamb known for fine texture; sold as chops, legs or racks, roasted, grilled or braised.
Ox salami
Cured beef salami style using ox or beef; sliced for charcuterie boards or sandwiches.
Oven-cured ham
Pork ham cured and finished in an oven for consistent texture; sliced cold for sandwiches or heated whole as a centerpiece roast.
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