Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
1/2 pound bottom round roast
Year-round
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.
2 & 1/2 to 3 lb. chicken
Year-round
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.
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-lb. frying chicken
Year-round. Commercial broiler production operates continuously across hemisphere-spanning supply chains, ensuring consistent availability regardless of season.
80/20 chuck
Year-round
80/20 ground chuck
Year-round
8- to 10-pound fresh ham
Year-round availability, though fresh ham is most commonly featured in holiday meals during late November through December in North America and throughout the winter season in temperate climates.
90% lean
Year-round
90% lean turkey or beef
Year-round
93% lean ground beef
Year-round
93%-lean ground turkey
Year-round
96% lean ground beef
Year-round
96% lean ground round
Year-round
a:3 oz. beef
Year-round. Grass-fed beef reaches peak quality in fall and early winter when cattle have grazed optimal pasture conditions, though modern processing and storage make beef consistently available.
about 6 cups chicken
Year-round. Chicken is available fresh and frozen throughout the year, with slight seasonal variations in supply and pricing.
add 1 lbs kolbasz
Year-round; kolbász is typically smoked or cured and thus shelf-stable when properly stored, though fresh versions are best consumed within several days of purchase and have no pronounced seasonal availability.
alberta ground beef
Year-round
alive or frozen dog
Historically prepared seasonally in summer months in East Asian traditions, though modern availability is year-round in regions where it is commercially sourced.
all-beef wieners
Year-round.
all-meat frankfurter
Year-round. All-meat frankfurters are fully cooked and shelf-stable; availability and consumption are consistent throughout the year with possible seasonal upticks during summer grilling season and holiday periods.
already prepared mince meat
Year-round
and 1/2 lbs boneless pork shoulder cut into cubes
Year-round. Pork shoulder is consistently available in commercial supply throughout the year, with no seasonal variation in availability.
and boneless chicken
Year-round; domesticated chicken is produced continuously in industrial and farm settings globally with no significant seasonal variation.
and boneless chicken breast diced into large cubes
Year-round
and boneless chicken breast halves
Year-round
and boneless chicken breasts
Year-round. Chicken breasts are available consistently throughout the year in most markets, as commercial chicken production is not seasonal.
and boneless chicken nuggets
Year-round
and cooked chicken
Year-round; chicken is widely available throughout the year due to consistent commercial production, though fresh farm-raised varieties may peak seasonally depending on regional availability.
and cubed chicken
Year-round. Chicken is raised and processed continuously throughout the year with no natural seasonal variation.
and one small tortoise
Historically hunted or farmed year-round depending on regional availability, though traditional practices often involved seasonal harvest. Contemporary availability is severely restricted by international wildlife protection laws.
andouille or kielbasa sausage
Year-round
andouille sausage
Year-round
andouille sausages
Year-round; as a smoked and cured product, andouille is shelf-stable and available throughout the year, though it is most prominent in seasonal cooking (particularly autumn and winter) and during regional celebrations such as Mardi Gras.
and shredded pork or chicken
Year-round
and skinless chicken breast (2 whole breasts
Year-round
and skinless chicken breast halves
Year-round. Chicken breast is produced continuously throughout the year via industrial farming practices, with no seasonal variation in availability.
and skinless chicken thighs or breasts
Year-round
any kind of cooked chicken
Year-round
any kind of sausages or hot dogs
Year-round. Sausages and hot dogs are shelf-stable cured or cooked products, though fresh sausages are best consumed within 1-2 days of purchase.
as much bacon or pancetta as you wish to have
Year-round. Both pancetta and bacon are cured and shelf-stable products, available consistently throughout the year.
assorted meat of personal choice (universally it is pork knee
Year-round, though pork availability may be higher during winter months when the animals are slaughtered from autumn farming cycles.
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.
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.
available duck blood
Year-round in regions with established duck processing infrastructure; availability is highest during autumn and winter months in temperate climates when duck consumption peaks.
baby back pork ribs
Year-round. Pork ribs are available consistently throughout the year due to modern meat production and cold storage, though grilling and barbecuing peak during warmer months in Northern climates.
baby back ribs
Year-round, though consumption peaks during summer grilling season (May–September) and holiday periods in North America.
baby back spareribs
Year-round. Pork is produced continuously in commercial operations, though ribs are particularly popular for outdoor grilling and barbecuing during summer months in the Northern Hemisphere.
baby chickens
Year-round availability through commercial poultry production, though peak availability typically occurs in spring and summer months when demand for small game birds increases.
baby chickens or boneless chicken breasts
Year-round. Domesticated chicken production is not seasonally dependent in most developed markets, though supply and pricing may fluctuate with regional holidays and demand cycles.
baby poussin — spatchcocked
Year-round; domestically raised poultry is available continuously, though spring and early summer see increased market availability and consumption in Mediterranean regions.
back and hind legs of one rabbit
Rabbit is available year-round from farmed sources; wild rabbit season varies by region but is typically autumn and winter in European traditions (September through February).
back slices of bacon
Year-round
bac'n pieces
Year-round
bacon
Year-round. Bacon is a shelf-stable cured and smoked product available throughout the year, though pork traditionally has stronger seasonal production cycles in fall and winter in temperate regions.
bacon - 3 rashers diced
Year-round
bacon bits
Year-round
bacon chopped
Year-round. Bacon is a shelf-stable cured product, though fresh pork belly (its primary ingredient) is traditionally abundant in late autumn and winter months during pig slaughter seasons.
bacon cooked
Year-round; bacon is a shelf-stable cured product available continuously. Fresh pork belly used for home-curing shows seasonal availability in fall and winter in traditional markets.