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A primal cut of beef, which extends from the neck to the fifth rib and includes the shoulder blade and the upper arm.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

Shortened in length, the term Burger is used to describe a popular sandwich made from ground meats that are formed into a patty, cooked, and placed between two halves of a bun.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

An amino acid naturally existing in foods such as spinach, mushrooms, chicken, turkey, beef, pork, lamb, game, beans, and milk.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

A blend of pork and beef seasoned with spices and formed into a coarse textured loaf. The loaf is smoked over hardwoods for added flavor.

A blend of pork and beef seasoned with spices and formed into a coarse textured loaf. The loaf is smoked over hardwoods for added flavor.

Pronounced bore-DOUGH. A regional white wine produced in the Bordeaux region of France. The Bordeaux is also a major city in France.

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 traditional Middle Eastern food that consists of finely ground beef or lamb that is spiced with seasonings and made into meatballs or patties to be grilled.

Typically, this meat is a combination of beef and chicken parts that have been puréed into a spreadable mixture for serving as an appetizer with crackers or as a sandwich spread.

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

A Lebanese food dish that most often consists of ground meat (beef or lamb), rice, and seasonings that are stuffed into a squash, such as zucchini.

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.

A traditional dish from Cuba consisting of rice, ground beef, olive oil, cloves, onion, raisins, olives, capers, tomato paste, and other seasonings.

Aioli,

A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks.

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.

An Italian food that consists of seared, rare beef tenderloin thinly sliced and served with a cold olive oil vinaigrette, which may have lemon juice added, and then topped with Parmesan cheese.