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

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.

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

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 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.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

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.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.