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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).

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

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

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.

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

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