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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....

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A cut of beef obtained from various portions of the cow, but especially from the loin. Examples of beefsteaks are sirloin, T-bone, club, and porterhouse.

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

A thin, boneless cut of meat which is very tender and generally considered to be small in size. Cutlets typically refer to cuts of meat from poultry, lamb, veal, or pork, however, the term may also refer to a thin and flat crouquette consisting of chopped meat or fish and formed into the shape of a cutlet.

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 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).

A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb. The Tenderloin extends from the rib cage to the pelvis.

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

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

The Hanger Steak or Hanging Tenderloin as it is also known, is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.

egg plant, egplant, vegetable, fruit,,

The process of letting meat rest after cooking. Since meat continues to cook when removed from any heat source such as an oven, it has become referred to as Carryover Cooking or giving food a rest, a time during which the temperature of the meat increases 5 to 15ºF.

A mollusk that is one of the two classes of shellfish that develops two separate shells used for swimming.

A soft, sweet, thin-fleshed food item with many small, edible seeds. Although the Fig is most often considered to be a fruit, it is actually a flower that is picked for eating.