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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.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

A thin strip of fish that has been cut from the fish fillet. Also referred to as a fish finger or baton, the goujonette is cut across the width (not length) of a raw fillet, providing a strip, generally less than 1 inch wide, that is cut from the top to the bottom of the fish fillet.

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.

The process of cutting foods into fine or coarse cut pieces. Onions, carrots, sweet peppers, celery, tomatoes, and potatoes are all examples of foods that are coarsely chopped to be added to stews and chili.

A long, cylindrical, boneless cut of meat, obtained from the loin primal, in beef, pork, veal, and lamb.

Flat, roughly cut pieces of pasta produced as random shapes from the scraps of pasta being cut and formed for another variety of pasta or pasta that is intentionally cut into a formed shape, similar to a trapezoid or a parallelogram.

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

A kitchen utensil that is made to cut a pineapple into spiral slices while also cutting out the core.

Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.

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

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.

Meat that is from pork ribs, which are a long cut of meat taken from the side or belly primal cut of the hog, which includes the lower breastbone.

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.

Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut.

Beef ribs that are cut into 3 to 4 inch sections, consisting of meat, fat and bone. Short ribs are cut from the chuck and plate primal sections.

1. A primal cut of beef located in the rear portion of the carcass, which includes the rump and the upper leg.