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A term used to describe beef that has not been graded by the USDA. Beef carcasses graded by the USDA have a grading stamp rolled on the exterior fat of the carcass to identify the grade of the meat.

A beef roast that is basically the same cut as the standing rib roast only the meat is detached from the bones, rolled and tied.

A beef roast cut from the round primal, above the back end of the hipbone. A rump roast that contains the bone is known as a standing rump roast.

A Jewish specialty dish that is basically a type of stuffed cabbage roll. Various mixtures of savory ingredients are placed onto large cabbage leaves, which are then rolled and cooked, either by baking or simmering on the stovetop.

French in origin, this term refers to meat that has been rolled into a circular shape and filled with a stuffing of ingredients that enhance the flavor of the meat being prepared.

A tender, flavorful, and expensive cut of beef taken from the rib section. A full rib roast (ribs 6 through 12) is quite large so it is often cut into two separate roasts known as the first cut rib roast and the second cut rib roast.

The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

A traditional Greek dish of rolled grape or cabbage leaves that have been stuffed with a variety of ingredients including chopped meat (beef or lamb), rice, pine nuts, onions, and seasonings.

A Mexican sandwich sold by street markets and vendors throughout Mexico that is somewhat similar to the American or Italian deli sandwich.