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A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

A steak patty made of ground beef, which is combined with minced onions and a mixture of seasonings....

A short name commonly used to reference French-fried potatoes, the narrow potato product 3 to 4 inches in length and 1/4 inch square that is most often served in restaurants.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.

A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is contained within the steak: 1) pin bone, which is a crosscut from the front section of the hip, next to the Porterhouse, and is the most tender of the bone-in sirloin steaks; 2) flat bone, which is another crosscut from the front section of the hip; 3) round bone, which is a third crosscut steak from the front section of the hip; and 4) wedge bone, which is the least tender of the four because of its proximity to the rump.

A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round.

The top section of a Porterhouse steak, which is a crosscut beefsteak containing part of the tenderloin and part of the top loin.

A popular crosscut beefsteak containing part of the top loin and a small part of the tenderloin and is recognized by the "T" shaped bone within the steak.

A large bird ranging in size from 250 to 400 pounds at maturity, that is generally raised to produce meat, feathers, and skin for speciality markets throughout the world.