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A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

On a pork roast, this is the bone that lies just below the shank bone. On a beef roast, the Chine Bone is referred to as the backbone which is attached to the rib roast.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

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

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

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 beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

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 cut of beef taken from the area that lies between the tender short loin and the tougher round. The sirloin is generally cut into steaks and roasts, with the cuts nearer the short loin being more tender than those taken closer to the round.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

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.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

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

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

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