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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 Cajun food dish prepared with poultry giblets (turkey or chicken gizzard and liver), ground chicken, turkey, beef, or game, onions, green peppers, celery, fried or steamed rice, garlic, pepper, bacon fat, and Cajun seasoning.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

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.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

Aioli,

A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.

A traditional Italian broth soup that combines eggs, semolina flour, grated Parmesan cheese with a beef or chicken stock.

A method for food manufacturers to freeze food items, such as poultry and beef, by exposing a food product to liquid nitrogen for a period of 6 to 10 seconds.

The outer covering on an ear of corn, which can be dried, cleaned and used as a wrap for steaming food.

The outer pod or shell covering a seed or fruit. A husk is also called a hull. Some husks, such as those from corn, are used in the preparation of foods for cooking.

A type of noodle soup common in Vietnam that is made with rice noodles (banh pho), vegetables, pieces of meat thinly sliced, and various herbs.

Traditionally made in England during the 14th century to be served during Christmas, this dessert was originally prepared as porridge with a pudding-like consistency that was thickened with bits of dried fruits, spices, meat (beef or veal), wine or sherry, eggs, and breadcrumbs.