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

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

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

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

corned beef, corned beef and cabbage, St. Patrick’s Day recipes, beef brisket, cuts of beef, beef pr...

Cuts of meat that are cut to an individual serving size from a primal or sub-primal cut. Examples of portion cuts are steaks, chops, fillets and medallions.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.

A primal cut of beef, which extends from the neck to the fifth rib and includes the shoulder blade and the upper arm.

A long, cylindrical, boneless cut of meat, obtained from the loin primal, in beef, pork, veal, and lamb.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

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 beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).