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Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

A method of cutting food products into a football or barrel-like shape that forms six or seven sides on the length of the item being cut.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

1. A type of design or pattern that can be produced on many different types of foods. Scallop cuts can be created with knives, manually by hand or with the use of scallop cutters that make the cut by stamping out the scallop formed in the cutter.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

The process of cutting foods into fine or coarse cut pieces. Onions, carrots, sweet peppers, celery, tomatoes, and potatoes are all examples of foods that are coarsely chopped to be added to stews and chili.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

A tropical fruit that has a yellow flesh and a prickly peel that has a diamond shaped pattern to it....

To cut food into very fine pieces, generally 1/8 inch or smaller. This is the finest of all cuts which include dice, cube, chop, and julienne.

A tropical fruit, oval in shape, which has a very juicy, sweet flavored, orange flesh. The skin of the mango is yellowish with an orange tinge when ripe.

Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.

A kitchen utensil that is designed and shaped to allow for ease of cutting and serving a variety cheese textures.

A kitchen utensil made to simplify the process of making julienne strips used for decorative garnishes.