One person asks you to bring a meat board. Another suggests charcuterie. You open a few menus and find sliced steak, brisket, jerky and cured meats arranged on boards of different sizes. Have you been asked for two different things?

Sometimes. Often the names overlap. The useful distinction is between the way the food was prepared and the way it is presented.

What charcuterie means

Charcuterie is a culinary tradition of preparing meat through methods such as curing, brining, drying and smoking. It includes more than one kind of product, from sausages to whole-muscle preparations. A board is one way to serve those foods; it is not what makes them charcuterie. Institute of Culinary Education.

In everyday menu language, “charcuterie board” is also used fairly broadly. That makes the contents list more helpful than the name on its own.

What a meat board tells you

“Meat board” describes a presentation built around meat. On Jerusalem menus, that can include sliced steaks, smoked beef, jerky and other prepared cuts. Some of those items may also be charcuterie; others are better described by their cooking method.

For example, Eitz Chaim Beef's meat-board menu lists a selection of steaks and prepared beef cuts, subject to availability. The page also explains that the photos illustrate the style of the boards and that the exact arrangement can vary.

A useful way to shop is to ask: do you want a meal centered on substantial meat portions, a selection for tasting and sharing, or a gift that can be opened and enjoyed with the recipient's existing meal?

Compare the food, not just the photograph

A large board can look generous because of its arrangement. A smaller board can contain the cuts your guests most want to eat. Before comparing two prices, look for the details that explain what you are getting:

• Which meats are included, and which may change with availability?
• Is there a stated weight or portion guide?
• Does the suggested serving count assume an appetizer or a main meal?
• Are bread, dips or other accompaniments included, or ordered separately?
• What needs refrigerating, heating or plating when it arrives?

Those questions matter more than whether the shop uses the word “charcuterie.” If the listing gives board dimensions but no food weight, do not treat those dimensions as a reliable measure of how many people it will feed.

For a kosher table, look beyond the style

Check the current kashrut information for the actual supplier and products. The words “meat board” and “charcuterie” do not identify the supervision. Our kashrut page states Eitz Chaim Beef's supervision; recipients should check that it meets their own requirements.

When adding accompaniments to a kosher meat meal, choose suitable pareve options. Bread, vegetables and appropriate dips can give people something to enjoy between bites of meat. If you are sending a gift, ask the recipient about allergies and dietary requirements before choosing extras.

Which should you order?

For a host who loves trying different preparations, concentrate on variety. For a family meal, concentrate on portions and the rest of the menu. For a gift, concentrate on what the recipient enjoys and how easily they can receive and serve it.

There is no need to police the terminology at the table. A clear description and a well-chosen selection do more for the evening than a perfect label.

Start with our current meat boards, then check the delivery guide. If you are planning an order around a particular number of guests, ask us about the options before deciding.