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

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.

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".

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

A steak cut from the butt end, or large end, of the beef tenderloin. The butt end of the tenderloin is actually not located within the short loin, but extends into sirloin section....

A minute steak is boneless beef, very thin, and is usually scored and pounded to tenderize it. Various cuts can be used for a minute steak, but most often it is a thinly sliced piece of boneless sirloin or eye of round.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

Refers to the smaller cuts of meat obtained from the larger primal cuts of an animal. For example, a beef chuck primal cut can be divided into the arm section and the blade section and from these sub-primals are cut the smaller market ready roasts and steaks.

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 potato dish that is prepared by dicing or mashing potatoes, mixing the potatoes with seasonings, and in some instances, adding cream or milk.