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

A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

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

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

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

Most notably known as "Gamay". A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal most notably known as Gamay, used in the production of red wine, originating in the Beaujolais region of France.

A grape varietal, used in the production of red wine, originating in the Beaujolais region of France.

A strong, well-known Mexican liquor distilled from the fermented juice of the blue agave plant, a member of the lily family, that is grown in designated regions of Mexico.