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A lamb leg steak comes from the center of the leg. It is identifiable by the crosscut section of round leg bone within the meat.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A type of fish related to the salmon that is found in bodies of fresh water in North America. The flesh has a mild flavor, but it has a high fat content.

A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

An Italian cornmeal dish that is generally enriched with eggs, butter, cream or cheese. The dish is cooked and served hot with butter, cheese or sauce, but is often cooled, allowing it to harden, and then sliced to be fried, grilled, broiled or baked.

A method, passed down by Native Americans, of cooking meat or fish on a seasoned wooden board. The food takes on some of the flavor from the wood while cooking, which is generally done by baking or broiling.

The process of covering food with bread crumbs, cracker crumbs or also nuts, before it is cooked to improve the flavor and texture of the food after it has been prepared.

A steak cut from the butt end, or large end, of the beef tenderloin. The butt end of the tenderloin is actually not located within the short loin, but extends into sirloin section....

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

A cut of beef from the center of the tenderloin, about 6 to 8 inches in length, that is usually cooked whole and then sliced into servings.

Refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food (most often meat) to add flavor.

A cut of beef that consists of the entire muscle located on the belly or underside of the cow, just below the loin and rib cage.

A type of freshwater fish that is not a pike at all, but is a member of the perch family. Walleye Pike has firm, flaky flesh that is very mild in flavor and is suitable for many cooking methods including baking, frying, broiling, grilling, and poaching.

A type of German sausage made of pork or a combination of pork and veal with spices and herbs. It is usually purchased fresh, so it must be thoroughly cooked before it can be eaten.

A French term, which translated, means "between the ribs." Entrecôte describes a beef rib-eye (boneless) or rib steak (includes the bone) cut from the ninth to the eleventh ribs of the beef carcass.

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

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 fish with delicious, mildly flavored meat that is native to Europe. The excellent flavor and texture of the John Dory are in direct opposition to its appearance.

A cut of beef obtained from various portions of the cow, but especially from the loin. Examples of beefsteaks are sirloin, T-bone, club, and porterhouse.

A type of flatfish that is a member of the flounder family. The skin on the top side is grayish brown to black with the underside white, typical of flatfish which lay on their underside and have two eyes on their top side or left side when considered in a vertical, rather than flat position.