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

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

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.

A French term used to describe food associated with the Burgundy region of France, the preparation of food in the region or the use of beef and wine as an ingredient in the preparation of a food similar to stew.

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 cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

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.

The edible lining of the stomach of various farm-raised animals. Tripe from pigs and sheep is marketed, but beef tripe is by far the most popular.

A dish native to Hungary that is prepared with beef or other meats, a variety of vegetables, and flavored with paprika.

The process of preparing meat from by cutting the meat into cubes. Typically, a Cubed Steak is used to describe a cut of beef that is usually only suitable for stewing and slow cooking and may require tenderizing before it can be used so it is cut into bit-sized cubes.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

Beginning as a common type of porridge during early British times Burgoo was made from oats, but has changed over the years as different ingredients created different versions of the original recipe.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.