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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.

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

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.

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

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

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.

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

Originally, oxtail referred to the skinned tail of an ox, but over time the definition has changed and is now used to reference the tail meat of beef or veal.

The substance found inside the hollow center of the leg bones of cattle, which can be poached or baked.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

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 bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

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.

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.