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A tool used to cut rolled out dough into diamond shapes to produce Norwegian cookies called fattigmann.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

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

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

An oat product that is basically oat groats that have been cut into smaller pieces. This technique helps to reduce the cooking time to about 15 minutes, which is less than half that of oat groats that have not been cut.

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 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 cut of meat from the lower end of the legs. This is a lean, tough, but very flavorful and economical cut of lamb, which becomes tender and succulent when properly prepared, using moist heat and long, slow cooking.

A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

1. A cut of beef that comes from the section of meat removed from the prime rib when it is boned. Generally there is not much meat, but the ribs are often used for grilling and then cut and served individually as single ribs.

A term used to describe a piece of fish or cut of meat that has been cut open with the sides spread apart resembling butterfly wings, such as butterfly pork chops.

A cut of pork taken from the fresh pork side of the flank area. This cut can be sliced and sold fresh, but is more commonly smoked, cured, sliced and then sold as bacon.

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

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

A farl is an Irish term that means quarter cut. It is generally used in context with soda bread and potato bread/cakes (potato farls) that are cut into fourths or farls when served.

Created to score and cut the hard shells of chestnuts to release pressure during the roasting of chestnuts.

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 kitchen utensil that may have cutting wheels or cutting circles used to cut pasta dough into strips, circles, squares, or other pasta shapes.

A tool or kitchen utensil used to cut, break or trim tougher textured food items. The skin or bones of poultry are typical examples of hard to cut parts of food being prepared.