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1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A knife used for cutting foods served as a main course such as steak and chicken. The knife usually has a blade that is 4 to 6 inches long and varies in thickness.

A minute steak is boneless beef, very thin, and is usually scored and pounded to tenderize it. Various cuts can be used for a minute steak, but most often it is a thinly sliced piece of boneless sirloin or eye of round.

A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is contained within the steak: 1) pin bone, which is a crosscut from the front section of the hip, next to the Porterhouse, and is the most tender of the bone-in sirloin steaks; 2) flat bone, which is another crosscut from the front section of the hip; 3) round bone, which is a third crosscut steak from the front section of the hip; and 4) wedge bone, which is the least tender of the four because of its proximity to the rump.

The mock tender is often sold as a roast and is a cone shaped cut next to the top blade in the chuck primal.

A steak cut from the rib roast, which still has the bone attached. The meat is very tender, juicy, and flavorful.

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).

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

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

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

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.

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

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

A food that is made from a combination of hearty ingredients that are mixed together in a savory broth.

The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.

A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

A condiment, served with steak and other meats, which is a mixture of cooked tomatoes, spices and vinegar.