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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.

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.

A tender cut of beef taken from the rib primal. It is very tender, flavorful, and expensive. Prime rib is basically another name for a beef rib roast.

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.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

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.

Domestic poultry that is allowed to reach an age and weight that allows it to be oven or grill roasted, resulting in tender, juicy meat.

Nonadjustable V-racks are made of v-shaped pieces of metal that are attached to a frame that has handles on it.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

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 kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.

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.

The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.

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

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 formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan.

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.