Search

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

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

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.

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 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.

The term used to describe animal testicles, which are commonly processed and saved to be used as a food item.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

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

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.

1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

The French term used to describe the residue or particles of food remaining after meat and/or vegetables have been browned or cooked.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.

Any of a variety of different types of wine that are used to enhance the flavor of food dishes, such as meat, poultry, seafood, stew, vegetables, and sauces, while they are being cooked.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.