1. The bone at the end of the leg, containing marrow

1. The joint between the upper and lower leg, often used in soups

2. Lower leg meat, often associated with poultry

3. The back part of an animal, usually used for roasting or steaks

4. A German sausage made from pork, beef, or veal

5. Poultry native to North America, often served during holidays

6. A tough cut of meat from the breast or lower chest, best when slow-cooked

7. A slice of meat, typically beef, cooked by direct heat

8. Thick cut of meat from the loin of a pig

9. Meat from a chicken, commonly used in various dishes

10. Steak cut from the short loin, having a T-shaped bone

11. Sticky and flavorful cuts of meat, often barbecued

12. Meat from the tail of cattle, often used in soups and stews

13. The front lower portion of the leg, often used in stews and soups

14. The meat obtained from cattle

15. Lean and tough cut of meat from the underside of the animal

16. The lower portion of the leg, usually used for stews or braising

17. Meat from the neck area, often used in stews and soups

18. The joint between the leg and foot, often used in soups and stocks