Prepared meats which may be obtained at the grocery or delicatessen shop are not included in the foregoing lists. These chiefly consist of cooked ham and pork loins, dried or chipped beef, meat loaf, and corned beef, all of which sell under the general name of " lunch meats." Other ready-to-serve meats are sausages of numberless kinds, canned and potted meats, and pickled tongues, hearts, and pigs' feet. They are comparatively expensive but very useful to serve on short notice or where cooking is out of the question.

By-products of the meat market should not be overlooked. Some of them are relished by nearly everyone, but the demand largely is limited to restaurants, hotels, and similar trade. They consist of both delicacies and " rough meats," the designation in some cases depending upon individual tastes and notions. Sweet-breads, brains, hearts, livers, kidneys, plucks, and tripe are the principal products of this kind. By means of skilful cooking and seasoning surprisingly palatable and wholesome dishes may be made from many of them.

Armed with these specifications, one need never timidly ask for " boiling meat," for example, but may order by name a cut that is suited to the desired purpose, and ten to one the butcher will select and put it up with special care. Occasional reference to lists like these will assist the novice, at least, to introduce variety, obtain quality, and at the same time observe economy in selecting meat for the family.