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Beef for kabobs can be purchased that has already been cut into the appropriate sized chunks, which are ready to assemble onto skewers.

Beef that has been raised almost exclusively on grass rather than grain or commercially produced cattle feed.

The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections.

Beef that is processed by butchers who follow strict Islamic guidelines. Beef must be free of any other food components that are considered unclean and are prohibited for human consumption.

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

The beef heart has a rich flavor and is best prepared by braising or stewing, because of the toughness of the meat.

A hearty noodle soup made from a combination of egg noodles, small chunks of beef, beef stock, and seasonings.

Beef liver is rich in protein and iron, but like many other organ meats, it is high in cholesterol, so it should not be consumed often.

A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

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

Chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat.

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

Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

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

Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include seasonings desired for personal tastes in the foods being prepared.