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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.

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.