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A term used to describe beef that has not been graded by the USDA. Beef carcasses graded by the USDA have a grading stamp rolled on the exterior fat of the carcass to identify the grade of the meat.

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

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.

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.

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

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.

A combination of a traditional Vegetable Soup with beef and beef flavorings added. Somewhat more hearty than soups made with vegetables only, Vegetable Beef Soup contains a variety of vegetables that may include green beans, peas, carrots, corn, tomatoes, celery, and onions.

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

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

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as chipped beef.

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

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.

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

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

Hearty and quite filling, this savory soup can be be served as a main meal for lunch due to the quantity of ingredients typically added to the soup.

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.

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

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