Search

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....

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.

An oblong-shaped cut for vegetables such as carrots, potatoes or squash that provides a distinctive and consistent appearance to the food item being served.

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.

The type of blade with a straight "V" cut ground into the steel edge. Varying in depth, the Flat Ground Blade can be made with only as very slight "V" cut or a longer cut that tapers slightly from higher up on the blade and extends downward toward the cutting edge.

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.

A type of rolling pin used for the preparation of dough when making lefse, flat breads, pizza, and other dough-based foods.