During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks...

Africa, is cut from the loin of beef. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar...

a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs...

The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank)...

Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash. Roast beef is a characteristic...

or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate, which is the upper belly of the animal. In the...

A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service...

Corned beef, bully beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with...

Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. Called "silverside" in the UK, Ireland, South Africa, Australia and...

Beef is the culinary name for meat from cattle (Bos taurus). Beef can be prepared in various ways; cuts are often used for steak, which can be cooked...

The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include...

also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer. It consists of a muscle that does little work, the longissimus...

Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch)...

Ground beef, minced beef or beef mince - often just generically referred to as mince or mincemeat, is beef that has been finely chopped with a knife,...

Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in...

The tri-tip is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. Untrimmed, the tri-tip weighs...

Beef plate (also known as the short plate) is a forequarter cut from the abdomen of the cow, just below the rib cut. It is typically a cheap, tough, and...

This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. Beef is the culinary name for meat from bovines, especially...

bourguignon. Beef shank – Cut of beef Carbonade flamande – Flemish meat and vegetable dishPages displaying short descriptions of redirect targets Coq au...

Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef in a sauce of mustard and smetana (sour cream). From its origins in mid-19th-century...

generally considered one of the most expensive cuts of beef. In France, the term filet mignon refers to pork. The cut of beef referred to as filet mignon...

are obtained from the centre of the trimmed fillet of beef, cut two or three times the thickness of an ordinary fillet steak. However, when it is to be...

Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct...

predates any of the kings who are mentioned. The story at most influenced the spelling sir rather than sur. Food portal Cut of beef List of steak dishes...

bone-attached beef rib can be called "rib steak", "beef rib", "bone-in beef rib", "tomahawk steak", "bone-in rib steak", "ribeye steak" or "cowboy cut". In Australia...

a cut of steak cut with the grain from the chuck, or shoulder of the animal. The origin of flat iron steak began with the National Cattlemen's Beef Association's...

cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut...

An Italian beef is a sandwich, originating in Chicago, made from thin slices of roast beef simmered and served au jus on French bread. Common toppings...

the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat...

kot]) is a French term for a premium cut of beef used for steaks and roasts. A traditional entrecôte is a boneless cut from the rib area corresponding to...