Here you’ll find 30 meat products that start with R, organized from “Rabbit” to “Rump roast”. They span whole cuts, cured and smoked meats, sausages and offal, commonly used for grilling, roasting, braising, and charcuterie.
Meat products that start with R are commonly sold as whole cuts, processed items, or cured specialties across many cuisines. For example, rabbit appears in European and Mediterranean menus as both rustic stews and elegant roasted dishes.
Below you’ll find the table with Product, Representative brand, and Typical use.
Product: Lists the meat product by its common name so you can quickly identify items to buy or cook.
Representative brand: Shows a well-known company or brand that sells each item, helping you locate commercial examples.
Typical use: Gives a concise 1–3 word cooking or serving method so you can spot common preparations quickly.
Meat products that start with R
| Name | Category | Typical preparation | Representative brand/company |
|---|---|---|---|
| Rack of lamb | whole cut | roast | Silver Fern Farms |
| Ribeye | whole cut | grill | Certified Angus Beef |
| Rib roast | whole cut | roast | USDA Prime |
| Ribs | whole cut | grill | Smithfield |
| Ribeye cap | whole cut | sear | Certified Angus Beef |
| Riblets | other | grill | Tyson |
| Rillettes | other | spread | D’Artagnan |
| Ring bologna | sausage | sliced | Klement’s |
| Rindless bacon | cured | fry | Smithfield |
| Riserole / Rissole | other | pan-fry | Birds Eye |
| Rillettes (duck) | other | spread | D’Artagnan |
| Rillettes (pork) | other | spread | D’Artagnan |
| Rookworst | sausage | slice | Unox |
| Roast beef | deli | sliced | Boar’s Head |
| Roast duck | deli | carve | D’Artagnan |
| Roast ham | cured | sliced | HoneyBaked Ham |
| Roast pork | deli | sliced | Smithfield |
| Roast turkey | deli | sliced | Butterball |
| Rocky Mountain oysters | offal | fry | Regional processors |
| Rashers | cured | fry | Danish Crown |
| Rib roast, beef (prime rib) | whole cut | roast | USDA Prime |
| Ribeye roll | whole cut | roast | Certified Angus Beef |
| Rindless pancetta | cured | sliced | La Quercia |
| Rump | whole cut | roast | Certified Angus Beef |
| Rump cap | whole cut | grill | Friboi |
| Rump roast | whole cut | braise | Smithfield |
| Rabbit | whole cut | other | D’Artagnan |
| Rabbit liver | offal | sauté | D’Artagnan |
| Rabbit sausage | sausage | grill | D’Artagnan |
| Roast beef (hot carved) | deli | carve | Boston Market |
Descriptions
Rack of lamb
A frenched rack of lamb—tender, elegant cut often roasted whole or cut into chops; popular at butcher counters and on restaurant menus.
Ribeye
Rich, well-marbled steak cut from the rib; prized for grill or pan-sear cooking and widely sold fresh and pre-aged.
Rib roast
Also called prime rib, a large, flavorful roast from the rib section often slow-roasted and served sliced for holidays or steakhouse meals.
Ribs
Pork or beef rib sections (spare, baby back, short ribs) commonly sold raw or pre-seasoned for grilling, smoking, or barbecuing.
Ribeye cap
The flavorful outer muscle of the ribeye; prized by chefs for intense flavor and tenderness, often sold as a specialty cut.
Riblets
Smaller trimmed rib pieces sold as convenience meat for grilling or frying; marketed pre-seasoned or plain in many supermarkets.
Rillettes
A shredded, slow-cooked meat (usually pork or duck) preserved and packed in fat; served spread on bread or crackers as a charcuterie item.
Ring bologna
A circular, smoked summer sausage popular in deli cases and for sandwiches; sold by regional brands in ring form for slicing or grilling.
Rindless bacon
Bacon trimmed without the rind (skin) for easier slicing and crisping; available smoked or unsmoked from mainstream pork producers.
Riserole / Rissole
A small, breaded minced-meat patty sold frozen in some markets; typically pan-fried or baked as a quick cooked meat product.
Rillettes (duck)
Duck version of rillettes—slow-cooked, shredded duck preserved in fat and sold in jars for charcuterie boards and sandwiches.
Rillettes (pork)
Classic French pork rillettes: slow-cooked pulled pork preserved in its fat, marketed as a spreadable cured meat.
Rookworst
A Dutch smoked pork sausage traditionally served warm with stamppot; sold smoked, pre-cooked and sliced in European and specialty shops.
Roast beef
Cooked beef roasted and sold thinly sliced in delis; used for sandwiches, salads, and hot roast beef plates.
Roast duck
Whole roasted duck often sold ready-to-eat at specialty markets or delis (notably in Asian markets) and served carved or shredded.
Roast ham
Cooked, often glazed ham sold whole or pre-sliced; a staple holiday and deli product available from dedicated ham companies.
Roast pork
Slow-roasted pork shoulder or loin sold hot or cold and sliced for sandwiches, plates, or roast dinners.
Roast turkey
Whole roasted turkey sold fresh or pre-cooked and sliced for sandwiches, holiday platters, and convenience meals.
Rocky Mountain oysters
Bull or steer testicles sold as a novelty/offal product in Western North America, commonly breaded and deep-fried.
Rashers
Thin slices of bacon (especially called “rashers” in British and Irish English); sold smoked or unsmoked for breakfast and sandwiches.
Rib roast, beef (prime rib)
A specific name for a large, bone-in rib roast; synonymous with prime rib and a go-to festive roast.
Ribeye roll
The primal subprimal from which ribeye steaks are cut; sold whole to restaurants and butchers for aging and portioning.
Rindless pancetta
An Italian-style cured pork belly sold without rind for easy slicing and use in cooking or charcuterie.
Rump
Beef rump is a versatile, economical roast or steak cut—often used for roasting, grilling or slow braising.
Rump cap
Also known as picanha in Brazil, this triangular, beef top-butt cap is prized for its fat cap and grill-roasting performance.
Rump roast
A large, economical beef roast from the hindquarter, commonly braised slowly for pot roast or thinly sliced for sandwiches.
Rabbit
Lean, mild-flavored small-game meat sold whole or in parts; cooked roasted, braised, or stewed and popular in European and specialty markets.
Rabbit liver
Small, delicate offal sold fresh or frozen; quick-seared for pâtés, forcemeats, or sautéed as a strong-flavored garnish.
Rabbit sausage
Specialty sausages made with rabbit meat, marketed by gourmet producers for grilling or pan-frying as a lean alternative to pork.
Roast beef (hot carved)
Pre-cooked, hot-roasted beef sold carved at delis and hot-food counters for immediate serving in sandwiches and plates.