always here–
You’re right – the original post is confusing / combining two separate things.
Lakewood Dude–
I think it’s called “yapchik”, “yapzik” and possibly other names as well.
I have no idea if that’s Yiddish, Hungarian or something else.
As far as other meats that can be used, I’d assume kalichel or other cholent meat would be a possibility, but I don’t know. I really don’t know much about cooking (sorry).