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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.

A meat product traditionally produced from a cut of pork that is taken from the side (belly) or back of the hog.

1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

A white and silvery colored connective tissue attached to various pieces of meat. Generally, the silverskin will be noticeable on ribs and tenderloins of beef, lamb and pork so it is a common practice to remove this part from the meat since it does not add any benefit to the cooking or eating of the meat.

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.