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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 meat product made from ground turkey, which is flavored with various seasonings, formed into a patty, cooked, and most often served on a bun in the same manner as a hamburger.

Refers to a variety of dishes that are usually bite-sized foods served before a main meal and are often served with cocktails.

A white fish found in the colder waters of northern oceans that is very much like cod, but is smaller.

Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

A rich flavored, meaty textured mushroom, which has a large, flat, dark brown cap that grows up to 5 inches in diameter when mature.

A variety of waterfowl that may be wild and considered to be a game bird, or a type of duck domesticated and raised for food purposes.

The process of quickly browning the surface of food by exposing it to extremely high heat. Food is most often seared in a small quantity of oil and is then cooked to the appropriate doneness using another cooking method such as roasting, grilling, or braising.

A type of bread flavored with garlic and butter. The garlic and butter are usually spread onto bread that has already been baked rather than being incorporated into bread dough.

A saltwater fish that is a member of the cod family and sometimes referred to as bigeye pollock or walleye pollock.

The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.

A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food.

Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.

The Hanger Steak or Hanging Tenderloin as it is also known, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

A small freshwater fish that is similar to a brown trout. It has an excellent flavor, but they are hard to find in most food stores and fish markets.

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.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.