Ingredients
Browse 27,470 ingredients in the Recidemia encyclopedia
lb. hamburger or ground chuck
Year-round. Beef production and availability are consistent throughout the year in modern supply chains, though meat quality and price may fluctuate seasonally based on cattle feeding cycles.
lb. ham cut into 1 inch cubes
Year-round. Cured and processed ham is available consistently, though fresh ham (uncured pork leg) has seasonal availability depending on region and production cycles.
lb hot italian sausage
Year-round; widely available as a processed meat product in most markets.
lb lamb
Spring and early summer mark peak lamb season in the Northern Hemisphere (April–June), when young lambs born in winter reach optimal slaughter age. In the Southern Hemisphere, peak season occurs in autumn (March–May). Frozen and imported lamb is available year-round in most markets.
lb lamb shoulder (boned
Year-round, though lamb is traditionally at peak quality in spring and early summer (April–July in the Northern Hemisphere) when pastured animals reach optimal weight and flavor.
lb lamb stew meat -- preferably leg
Year-round availability in most markets, though lamb is traditionally most abundant in spring (March–June) in Northern Hemisphere production regions.
lb lamb stew meat—preferably leg
Year-round; lamb is marketed fresh in spring and summer months (April–June in Northern Hemisphere) when animals are at peak condition after winter feeding, but frozen and imported lamb stew meat is consistently available throughout the year.
lb. lean beef
Year-round
lb lean ground beef
Year-round; ground beef is available continuously as a shelf-stable, refrigerated, or frozen product.
lb. lean ground beef chuck
Year-round
lb. lean salt pork meat
Year-round; as a cured and shelf-stable product, salt pork is available throughout the year without seasonal variation.
lb lean sirloin steak
Year-round; beef is a shelf-stable commodity available throughout the year in most markets, though quality and sourcing may vary seasonally.
lb. lean stew beef or lamb or venison
Year-round, though venison is most abundant in fall and early winter during hunting season.
lb lean stewing beef or lamb
Year-round
lb liver
Year-round; availability varies slightly by source animal and regional farming practices, with peak availability during autumn slaughter seasons in some regions.
lb meat
Spring through early summer is peak lamb season in most Northern Hemisphere regions, coinciding with lambing season and the availability of milk-fed and grass-fed young animals. Year-round availability exists in most modern markets due to global production and refrigeration, though quality and price vary seasonally.
lb. meat cut in cubes
Year-round
lb minced ham
Year-round; ham and ham products are shelf-stable cured meats available throughout the year.
lb. of cooking ham sliced into cubes
Year-round
lb of ground pork or beef
Year-round
lb. of hot-dogs
Year-round. Hot dogs are shelf-stable processed products available continuously, though consumption peaks during summer grilling season and holiday gatherings.
lb. of linguica
Year-round. Linguiça is a shelf-stable cured or semi-cured product available throughout the year, though it is particularly associated with winter cooking traditions and holiday meals in Portuguese-speaking communities.
lb of pork chops with bones
Year-round. Pork is produced and distributed continuously in most regions, though seasonal demand varies by culinary tradition and holiday observance.
lb of spicy pork sausages
Year-round. As a processed meat product, spicy pork sausages are available consistently, though fresh sausages are optimal within 1-2 days of purchase.
lb. polish sausage
Year-round. Polish sausage is shelf-stable when fully cured and smoked, though fresh and partially cured varieties are increasingly available year-round in mainstream grocery stores and specialty butcher shops.
lb pork
Year-round. Pork is produced and consumed consistently throughout the year globally, though some curing traditions (such as ham and bacon production) have historical seasonal patterns tied to autumn slaughter cycles.
lb pork cutlets or chicken cutlets
Year-round
lb. pork liver
Year-round, as pork is raised and processed throughout the year in commercial operations, though availability may vary by region and supplier.
lb pork loin
Year-round; pork loin is consistently available throughout the year as a staple protein in most markets.
lb. pork meat
Year-round. Modern industrial pork production ensures consistent availability throughout the year in most developed markets, though fresh pork from heritage breeds or pasture-raised sources may have seasonal variation depending on regional farming practices.
lb pork skin
Year-round; pork skin is available consistently as a byproduct of pork processing, though best quality and availability are highest during cooler months when pork production peaks seasonally in many regions.
lb. pullet
Year-round availability in commercial production; historically more prominent in spring and early summer when birds reach market weight.
lb roasting chicken
Year-round; domestically raised poultry is available continuously, though demand typically peaks during autumn and winter holiday seasons.
lb. round steak
Year-round; beef is available throughout the year in most markets.
lbs/1 kg boiled beef
Year-round. Beef is available throughout the year as a processed and preserved protein; boiling is a year-round cooking method.
lbs/1 kg marbled beef on bone
Year-round. Beef is produced and available throughout the year in most markets, though some specialty beef producers (particularly pasture-raised operations) may have seasonal availability windows based on grazing and slaughter schedules.
lb salted pigtail
Year-round. As a cured and preserved product, salted pigtail is available throughout the year in markets serving Caribbean and African diaspora communities.
lb salt meat
Year-round. Salt meat is a shelf-stable preserved product and does not depend on seasonal availability, though historically it was produced primarily during slaughter seasons (fall and early winter in temperate climates).
lbs beef
Year-round; however, grass-fed beef exhibits optimal flavor during late spring through early fall when pasture forage is most abundant.
lbs beef cubed steak
Year-round
lbs. beef flank cut into thin slices and pounded
Year-round. Beef flank is available consistently throughout the year as a standard retail cut.
lbs beef roast
Year-round. Beef is produced and consumed throughout the year, though in some cultures there are seasonal traditions (e.g., Sunday roasts in British cuisine, holiday roasts in American tradition).
lbs beef round
Year-round
lbs beef stew meat
Year-round
lbs boneless
Year-round. Boneless meat is available continuously from commercial suppliers and butchers regardless of season, as it is processed from standard livestock production throughout the year.
lbs boneless beef chuck roast
Year-round. Beef is available consistently throughout the year in most markets, with no significant seasonal variation in availability.
lbs. boneless chicken
Year-round. Chicken is a mass-produced commodity ingredient with consistent availability throughout the year, regardless of season.
lbs boneless chicken breast
Year-round
lbs. boneless leg of lamb
Year-round; however, the highest quality and supply occur in spring (March–May) when lambs reach market weight, with secondary availability in autumn (September–November).
lbs boneless pork butt
Year-round; pork butt is available consistently throughout the year as a staple meat product.
lbs boneless pork loin
Year-round.
lbs. boneless pork loin roast
Year-round
lbs boneless skinless chicken breasts
Year-round. Domestic chicken breasts are available consistently throughout the year as a staple protein in commercial supply chains.
lbs casserole steak
Year-round; beef cuts are available consistently from suppliers and retail outlets throughout the year.
lbs chicken
Year-round. Chicken is a farmed commodity with consistent availability throughout the year regardless of season.
lbs chicken backs and necks
Year-round. Chicken backs and necks are consistently available as byproducts of chicken processing and are often offered at reduced cost year-round.
lbs chicken bones
Year-round. Chicken bones are available continuously from butchers and grocery stores, as chicken is produced and consumed throughout the year.
lbs chicken breast
Year-round, though pasture-raised and specialty birds may have peak availability in spring and early summer.
lbs chicken breast grilled and cut into 1" cubes
Year-round. Chicken is domestically raised and available throughout the year with no significant seasonal variation.
lbs chicken breasts ½"thick
Year-round. Domestic chicken is produced continuously and is not subject to seasonal variation.