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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 dish prepared with chopped corned beef, potatoes, vegetables such as peppers, onions, celery, or carrots, and various seasonings.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.

A sandwich meat that is made with cooked beef shavings encased in gelatin and formed into a rectangular-shaped loaf approximately 12 inches in length that is typically 4 inches wide by 4 inches in depth.

A generic name given to a steak cut from the beef tenderloin. In France, a filet steak often refers to a steak cut from an area between the tournedo and chateaubriand portions of the beef tenderloin.

The eye round is the eye muscle of the bottom round of the beef round primal cut. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

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.

The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

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.

Originally, oxtail referred to the skinned tail of an ox, but over time the definition has changed and is now used to reference the tail meat of beef or veal.

The substance found inside the hollow center of the leg bones of cattle, which can be poached or baked.

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 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.

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

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 chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

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