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A traditional beef stew from Cuba made with shredded beef that is often served with black beans and rice.

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is contained within the steak: 1) pin bone, which is a crosscut from the front section of the hip, next to the Porterhouse, and is the most tender of the bone-in sirloin steaks; 2) flat bone, which is another crosscut from the front section of the hip; 3) round bone, which is a third crosscut steak from the front section of the hip; and 4) wedge bone, which is the least tender of the four because of its proximity to the rump.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

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

A beef roast, cut from the rib section, with the ribs left attached to the meat. The standing rib roast may be purchased as a full rib roast, which is ribs 6 through 12, but more often it is split and sold as two different roasts.

Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.

A cut of beef from the center of the tenderloin, about 6 to 8 inches in length, that is usually cooked whole and then sliced into servings.

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 food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.

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

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

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7".

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