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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 food, commonly served in Hispanic kitchens that is similar to a burrito. A corn tortilla is used as a food wrap to hold contents such as shredded beef, poultry, pork, fish, vegetables, or other ingredients seasoned with spices, and then baked, broiled, or deep fried into a crispy texture.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

Pronounced pah-teet-see-rah. A California grape varietal used in the production of robust red wines....

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

A meat product made from ground turkey, which is flavored with various seasonings, formed into a patty, cooked, and most often served on a bun in the same manner as a hamburger.

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

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.