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Flexible and paper-like with a stiff consistency, this cooking tool is used to flavor foods that are being grilled.

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

A grilling utensil that is made to hold a canned beverage (beer, juice, or carbonated drinks) so that it is stable as the can rests inside the cavity of a whole bird while it is grilling for vertical roasting.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef.

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.

Also known as a Grilling Grid or a Vegetable Grill Grid, this utensil is used to hold an array of small foods that may fall through the standard grill plates or racks when foods are being grilled.

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 from the short loin, which is the most tender portion of the beef.

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 boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.

A grill basket is used when grilling delicate foods, such as fish and small pieces of meat, fruit and vegetables that cannot be skewered.

A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, that is taken from the shoulder clod just above the shoulder blade.

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.

1. A cooking device consisting of a metal grate or rack placed above hot coals heated by gas or charcoal briquettes.

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

A grilling unit that uses an electric element to supply a constant heat source. Because there is no flame involved, other fuel, such as gas or charcoal, are not necessary.

The round tip beefsteak is cut from the untrimmed round tip roast. If the steak is obtained from the trimmed roast, it is known as a trimmed tip steak or a ball tip steak.

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 steak cut from the butt end, or large end, of the beef tenderloin. The butt end of the tenderloin is actually not located within the short loin, but extends into sirloin section....