Search

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.

A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.

A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive.

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

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

A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for oven roasting if it is not overcooked.

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

A muffin tin that has shallow cups that are approximately 1/2" deep. If you prefer the crusty top of the muffin, this pan will produce basically just the top of the muffin.

A small to medium sized squash with a distinctive crowned top consisting of multiple top knots in white, green and orange colors.

1. The process of pressing a decorative pattern in the top edge of a pie crust before it is baked. A pattern pressed into the piecrust edge is referred to as a fluted edge.

Crisscrossed strips of dough placed on top of a pie or a savory dish, as a decorative covering. It has open sections to display the contents of the baked food.

A kitchen utensil used to create decorative curls of butter for serving or garnishing food dishes. The curler is dipped in hot water and then drawn across the top of a 1/4 pound stick of butter that has been refrigerated and remains somewhat hard and cold.

A type of vegetable considered to be a pumpkin and squash heirloom variety that is often used as a decorative squash rather than an eating squash.

Considered to be a type of utility knife that is used for many of the same tasks as the traditional paring knife.