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A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

Pork ribs that are taken from the whole spareribs of the hog, which have had the brisket bone and some meat surrounding it removed so the cut appears more rectangular in shape.

corned beef, corned beef and cabbage, St. Patrick’s Day recipes, beef brisket, cuts of beef, beef pr...

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 type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

Also commonly known as pulled beef, this method of preparation typically involves longer cooking of beef cuts to create individual strands of tender meat for various food dishes.

The smaller primary cuts of meat, taken from the carcass or sides of beef, pork, veal, or lamb, describing the anatomical location from where the cut originated.

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 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 grilled sandwich that consists of ground meat made into a patty, cooked, topped with a slice of cheese, and placed between two halves of a bun to create this favorite international food.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

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