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A long, cylindrical, boneless cut of meat, obtained from the loin primal, in beef, pork, veal, and lamb.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

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 steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

An old term used to describe cuts of meat that are thinly sliced or lightly pounded into flattened pieces that are then grilled or sautéed very quickly.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

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.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

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