Search

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

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

Commonly referred to as hamburger, ground beef is produced from grinding and blending together various cuts of beef including meat from the chuck, brisket, plate, sirloin, and/or flank.

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 type of beef from the Kobe region of Japan that comes from a breed of cattle known as the Wagyu cattle.

Beef that is processed using specific guidelines of Jewish law and with the supervision of special rabbis.

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.

Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.

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.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

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 wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin.

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.

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).

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

A cut of beef taken from the area that lies between the tender short loin and the tougher round. The sirloin is generally cut into steaks and roasts, with the cuts nearer the short loin being more tender than those taken closer to the round.

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