Search

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.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

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).

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

A short, stout pumpkin squash that is a true field pumpkin and an heirloom variety of squash native to France.

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 cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

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