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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.

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 thick slice of ham that is circular in shape and may have the shank bone in the center.

Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat that can be rather tough, which is the reason for marinating the meat before cooking.

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.

Small in size, this type of heat sensing utensil is used to measure the temperature of individual cuts of meats or smaller cuts that can be checked using smaller sensors.

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 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 portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut.

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

A potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.

Also known as a broiler roaster, oven roaster or oven broiling pan, this piece of cookware is used to broil foods in the oven such as steaks, roasts, or various cuts of meat, poultry and vegetables.

Cuts of meat that are cut to an individual serving size from a primal or sub-primal cut. Examples of portion cuts are steaks, chops, fillets and medallions.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

A type of tomato that is larger than most other varieties and features a meaty flesh that can be eaten raw, or used in numerous cold and cooked recipes.

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.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

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