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Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate.

A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, that is taken from the shoulder clod just above the shoulder blade.

Built to cut through hard to semi-hard substances, this utensil is manufactured for specialty tasks....

A kitchen utensil used to cut uniform shapes for French fries from raw potatoes. There are a variety of different types of cutters available that manually control the width and depth of the cut, but typically not the length.

A kitchen utensil with a handle and a square beveled blade that is used to scrape, cut, and section ingredients when working with dough.

A short, wide tube pasta with diagonally cut ends. This pasta has the same name as the shaped pasta that is roughly cut pasta scraps.

A kitchen utensil that can be used to mince chop or cut foods into smaller bits for seasoning sauces, soups, salads, and other dishes.

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

A pork cut taken from the ankle joint on the leg of a pig, most often the foreleg. Ham Hocks are available fresh, smoked or cured.

A French term for a cut of meat or fish that has a flattened shape or is very thinly sliced. An escalope is usually very tender and requires only a few seconds of sautéing on both sides.

A cut of pork taken from the upper portion of the foreleg, including a portion of the shoulder. It is also referred to as a picnic ham but is not a true ham because it does not come from the back leg.

A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder.

The network of fat that runs throughout a cut of meat, also referred to as graining. As the meat is cooked, the marbling dissolves into the meat, making it tender, juicy and more flavorful.

A meat product produced from a cut of pork taken from the eye of the loin, making it very lean and lacking in fat.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

A type of dried meat that is processed in long strips and preserved for consumption in South Africa....

A flat ¾ inch wide pasta that has rippled edges on both sides. The ends of this pasta have been cut diagonally instead of straight across, adding an interesting look to the pasta.

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 kitchen utensil that is used to inject lard into meats in order to moisten the meat and enhance the flavor.

A kitchen utensil made to simplify the process of making julienne strips used for decorative garnishes.