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The steak and kidney pie is a typical British dish with a filling of diced beef steak and beef (ox), lamb’s or pig’s kidneys in a thick sauce. It is often, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry. Besides being made fresh in a kitchen or a restaurant, food processing firms offer this foodstuff frozen in a box, or canned (in a tin). Large cans even come in the size and shape of regular pie pans. The sauce typically consists of beef broth, flavoured with salt, pepper and parsley, onions, and thickened with flour, cornstarch or beurre manié.

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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

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Spare ribs (also called spareribs) are a variety of pork ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork ribs. They are a long cut from the lower portion of the pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them. Spare ribs are also popular in the United States. They are generally cooked on a barbecue or on an open fire, and are served as a slab (bones and all) with a sauce. Spare ribs are usually consumed individually by hand, with the small amount of meat adhering to the bone gnawed off by the eater.

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Country ham or Virginia ham is a variety of cured ham from the United States, associated with the Southern United States. It is typically very salty in taste. Country hams are salt-cured (and occasionally nitrate-cured) for a period of one to three months. They may be hardwood (usually hickory and red oak) smoked, then aged for several months to 2-3 years, depending on the fat content of the meat. Smoking is not legally mandated for making country ham. Some types of country ham (such as the “salt-and-pepper ham” of North Carolina) are not smoked. The smoking process turns the meat a much redder color than other hams.

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The pork tenderloin is a cut of pork. It is often sold as pre-packaged products by large grocery stores, they are available plain (not seasoned), and flavoured with a marinade. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This is the most tender part of the animal, because the muscles that support the inner organs are not used for locomotion.

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