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Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat that can be rather tough, which is the reason for marinating the meat before cooking.

A cut of beef that consists of the entire muscle located on the belly or underside of the cow, just below the loin and rib cage.

A traditional meat dish served in South America that consists of beef (flank steak or similar) that has been spread with a mixture of ingredients and rolled into a log shape to be cooked together.

In the United States, this cut of beef is a long, flat, boneless beefsteak taken from the plate primal of the beef carcass.

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

A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily feed two people).

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.