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A cut of beef obtained from various portions of the cow, but especially from the loin. Examples of beefsteaks are sirloin, T-bone, club, and porterhouse.

Beef that is processed using specific guidelines of Jewish law and with the supervision of special rabbis.

Beef that is processed by butchers who follow strict Islamic guidelines. Beef must be free of any other food components that are considered unclean and are prohibited for human consumption.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.

A specialty cut of meat taken from the shoulder primal of beef, pork, lamb, or veal. The shoulder is generally cut for roasts, but when sliced approximately 3/4 inch thick, this cut becomes an arm steak.

The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

A group of meat products that include: sliced beef, jellied beef loaf, jellied corned beef, deviled ham, Geotta sausage, chopped ham loaf, ham and cheese loaf, headcheese, honey loaf, luncheon meat, macaroni and cheese loaf, minced luncheon spread, Mortadella bologna, old fashioned loaf, olive loaf, pepper loaf, pickle and pimento loaf, scrapple, Souse of Sulz, and veal loaf.

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

Thinly sliced beef that has been smoked, salt cured, and then cut into round or rectangular slices. It is most often served as either an appetizer to complement crackers and baked goods, or as a meat ingredient for beef and gravy dishes, such as Chipped Beef and gravy.

Commonly referred to as hamburger, ground beef is produced from grinding and blending together various cuts of beef including meat from the chuck, brisket, plate, sirloin, and/or flank.

A method used by food manufacturers to freeze food items, such as poultry and beef, when preparing the product for further processing.

A popular name for ground beef and also a name for a traditional sandwich that consists of ground beef (or other ground meats) formed into a patty, cooked, and placed between two halves of a bun.

A group of meat products that includes dried beef, capacolla, cooked ham, pastrami, prosciutto and cooked tongue.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

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 method used to identify a variety of information regarding the contents of a package, bottle, carton, container or bag of food, such as ingredients, weight or nutritional information.

A product consisting of ground white or dark turkey meat, or a combination of both. It contains approximately 65 to 75 percent less fat than ground beef.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.

A term used to describe food that complies with the USDA (United States Department of Agriculture) standards for natural processing, handling, and labeling.