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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 butt muscle (near the hip) of the sirloin just ahead of the round.

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 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 Chinese dish consisting of noodles fried with chicken, pork, beef, or fish, and a variety of vegetables.

The hard, thin layer of white fat surrounding the kidneys of beef and sheep. It is used for the creation of dumplings and for several traditional English steamed puddings, such as steak and kidney pudding.

A type of hamburger that is popular in the Dominican Republic and sold from food carts and food stands on city streets in the Carribean.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A soft to semi-soft food product which is actually soybean curd and commonly referred to as bean curd.