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A cut of beef that consists of the entire muscle located on the belly or underside of the cow, just below the loin and rib cage.

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).

Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat that can be rather tough, which is the reason for marinating the meat before cooking.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

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

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

A cut of pork taken from the fresh pork side of the flank area. This cut can be sliced and sold fresh, but is more commonly smoked, cured, sliced and then sold as bacon.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.

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.

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

A popular name for ground beef and also a name for a traditional sandwich that consists of ground beef (or other ground meats) formed into a patty, cooked, and placed between two halves of a bun.