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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.

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

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....

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.

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.

Any cut of meat taken from the foreleg of beef, lamb, pork, buffalo, or veal. Shank cuts include the pork ham hocks, which are sometimes referred to as the hock end or the ankle region on an animal.

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.

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 decorative cut made, in bread dough, using a scissor. The cut also allows the bread to rise and expand while baking, preventing tears and cracks along the sides or bottom of the bread.

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

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.

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.

Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut.

Pieces of fruits or vegetables that are cut to a 1/8" julienne cut strip and then cut into approximately 2-inch lengths.

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.

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

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

A cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

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.

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.