Ingredients
Browse 31,078 ingredients in the Recidemia encyclopedia
.00 lb thin
Year-round
¾-inch chicken cubes
Year-round. Chicken is available throughout the year in most markets as a farmed product.
/ 100 g fresh bacon
Year-round as a processed and cured product, though fresh/uncured pork belly availability may vary by region and seasonal hog slaughter cycles.
– 1½kg mutton or lamb with bones and fats
Year-round, though mutton and lamb are traditionally more readily available in spring and early summer in temperate regions following lambing season.
/ 1½ lb beef steak (e.g. rump
Year-round. Beef steak availability is consistent throughout the calendar year in most developed markets, though flavor and quality may be influenced by the animal's diet and finishing practices, which can vary seasonally depending on regional pasturing and feeding regimens.
– 1½ lbs liver
Year-round availability in most markets; highest quality during fall and early winter when animals are well-nourished from seasonal feed.
-10 pound inside skirt steak
Year-round, though demand and pricing may fluctuate seasonally with grilling season peaks in summer months.
/ 125 g bacon
Year-round. As a cured and shelf-stable product, bacon is available throughout the year regardless of season.
1/2 pound bottom round roast
Year-round
-1/2 pounds frying chicken
Year-round, as frying chickens are produced continuously in commercial poultry operations worldwide.
& 1/2 to 3 lb. chicken or meat
Year-round. Chicken is commercially raised and available consistently throughout the year in most markets.
1/2 to 3 pound frying chicken cut into piece
Year-round. Domesticated frying chickens are available consistently throughout the year from commercial suppliers, with no seasonal variation.
/ 150 g bacon
Year-round. As a cured, shelf-stable product, bacon is available consistently throughout the year, though fresh pork belly seasonality varies with regional slaughter practices.
/ 150 g hot dogs
Year-round.
/ 150 g lean ham
Year-round. Ham is a preserved product available consistently throughout the year, though fresh ham legs are traditionally slaughtered in autumn and early winter in temperate regions.
/ 1.5 kg chicken
Year-round availability due to commercial farming and refrigeration; no significant seasonal variation in most markets.
/ 1 kg chicken thighs
Year-round; poultry is produced continuously across most regions. Peak availability and competitive pricing often occur in autumn and winter months due to holiday demand and production cycles.
/ 1 kg ground sirloin
Year-round
/1 kg poultry parts
Year-round availability in most developed markets, though prices and quality may fluctuate seasonally with availability of pasture-raised birds in spring and summer.
/ 1 kg tripe (fresh
Year-round. Fresh tripe is available from butchers and specialty meat suppliers throughout the year, though availability may be more limited in regions with less established offal traditions.
[1 lb 6 oz] stewing steak
Year-round. Beef cuts are available continuously from commercial sources, though locally-raised beef may follow seasonal slaughter schedules.
[1 lb 8 oz] ground beef
Year-round
/ 1 lb assorted parts of meat
Year-round availability varies by region and animal; peak availability often coincides with slaughter seasons (fall/winter for beef and lamb in temperate zones), though modern supply chains maintain consistent access.
/ 1 lb lean minced beef
Year-round
/ 1 lb lean minced pork
Year-round. Domestic pork production operates continuously throughout the year in most regions, with fresh minced pork available daily from butchers and supermarkets.
*1 lb. meat
Year-round; farmed animals are available continuously, though grass-fed and seasonal game meats may have specific availability windows depending on region and type.
/ 1 lb minced chicken breasts
Year-round
– 1 pound boneless chicken breast
Year-round. Chicken breasts are available consistently throughout the year as a staple protein in commercial markets.
- 1 pound meat
Year-round. Meat is widely available throughout the year in most regions due to industrial meat production and refrigeration. Some specialty meats (such as game and grass-fed varieties) have seasonal availability that varies by region and hunting/breeding cycles.
+ 1 teaspoon prosciutto bits
Year-round. As a cured and aged product, prosciutto bits are shelf-stable and available consistently throughout the year.
/ 200 g bologna
Year-round
2 & 1/2 to 3 lb. chicken
Year-round
/ 225 g cooked chicken
Year-round; chicken is produced and available continuously throughout the year globally.
?2.50 of good cubed steak
Year-round
– 2 kg chuck steak
Year-round
.2 kg lamb leg meat
Year-round; however, spring lamb (young animals) peaks in availability from March to June in the Northern Hemisphere, offering more delicate flavor and texture. Fall lamb becomes available September through November in many regions.
– 2 lb ground chuck
Year-round
/ 2 lb meat in squares
Year-round. Meat is available consistently throughout the year from commercial sources, though grass-fed and seasonally-raised animals may have peak availability in spring and fall.
– 2 lb pork tenderloin
Year-round; pork is commercially available throughout the year, though peak consumption typically coincides with cooler months and holiday seasons.
– 2 lb round steak
Year-round
/ 2 lbs assorted meats (oxtail
Year-round, though traditionally more available and economical during fall and winter months when beef production is higher and older animals are processed.
– 2 lbs beef
Year-round; beef is produced and available continuously throughout the year across most temperate and subtropical regions. Pasture-raised beef may show slight seasonal variation based on grass availability and local ranching cycles.
– 2 lbs boneless chicken
Year-round. Chicken is a consistently available protein with no seasonal limitations in most developed markets, though fresh locally-raised birds may be more prevalent in warmer months at farmers' markets.
– 2 lbs ground beef
Year-round. Ground beef is available throughout the year in most developed food markets, though availability of specific quality grades and source cuts may vary seasonally with cattle market cycles.
– 2 lbs ground beef or ground lamb or ground turkey
Year-round. Ground meat is produced and available continuously from commercial sources, with no seasonal variation.
– 2 lbs of beef for stew
Year-round, though beef is traditionally associated with cooler months when hearty stews are most appreciated culinarily and seasonally.
– 2 lbs of lamb or mutton
Year-round availability, though spring (March–May) marks peak lamb season in Northern Hemisphere markets following winter breeding cycles. Mutton availability varies regionally but remains consistent in specialized butchers and Middle Eastern/South Asian markets.
2 oz round beef about ½ thick cut into 6 x 3oz steaks
Year-round availability as a butchered and refrigerated/frozen product; live cattle production varies by region but beef cuts are consistently available in modern food systems.
– 2 pounds boneless chicken breast
Year-round. Domestic chicken is raised in controlled environments and available consistently throughout the year in most regions.
.2 pounds pork meat
Year-round. Pork is available consistently throughout the year as domestic swine are raised in controlled environments. In some regions, fresh pork may be emphasized during cooler months traditionally associated with butchering and curing practices.
/ 300 g beef sirloin
Year-round availability as a consistent wholesale and retail beef cut.
– 3½ lb broiler fryer chicken cut up
Year-round. Broiler fryer chickens are produced continuously in commercial operations with consistent supply throughout the year.
– 3½ lbs broiler-fryer chicken
Year-round; broiler-fryer chickens are produced continuously via industrial farming and are consistently available in all markets throughout the year.
3-3½ lb chicken
Year-round availability in most markets, though heritage and pasture-raised birds may show seasonal variation tied to local production cycles.
– 3 chicken breasts
Year-round. Commercially raised chicken is available consistently throughout the year, though heritage and pasture-raised birds may have seasonal variations based on farming practices.
.3 kg chicken
Year-round availability in most markets; though free-range and pasture-raised birds may have seasonal variations depending on regional farming practices.
– 3 lb boned and tied sirloin tip roast
Year-round. Sirloin tip roast is available consistently throughout the year as a standard butcher cut, though demand tends to increase during winter months and holiday entertaining season.
-3 lb. chicken
Year-round availability as a farmed product, though fresh, locally-raised birds may be more abundant in spring and summer months in some regions.
3-lb. frying chicken
Year-round. Commercial broiler production operates continuously across hemisphere-spanning supply chains, ensuring consistent availability regardless of season.
– 3 lbs bone-in poultry
Year-round; domesticated poultry is available continuously, though certain cuts and whole birds are marketed seasonally (e.g., turkeys peak around Thanksgiving in North America).