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A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

Also known as the shank, it is a cut of beef taken from the front lower leg of a steer. Due to the connective tissue, this cut is very tough so it is commonly braised or slow cooked to tenderize the meat.

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

Originally, oxtail referred to the skinned tail of an ox, but over time the definition has changed and is now used to reference the tail meat of beef or veal.