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

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

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).

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

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 large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.