cut of beef
section of cow meat
Chateaubriand steak
meat dish cooked with a thick cut from the tenderloin filet
beef tenderloin
cut from the loin of beef
beefsteak
flat cut of beef
oxtail
tail of an ox
chuck steak
cut of beef and is part of the sub primal cut known as the chuck
rump steak
beef steak cut from the rear of a cow
sirloin steak
beef steak cut from the loin
top sirloin
cut of meat from the primal loin, subprimal sirloin, of a beef carcass
galbi
cut of beef
short loin
cut of beef
flank steak
beef steak cut from the abdominal muscles of the cow
knuckle
meat from the leg, from the muscle Rectus femoris
rib steak
cut of beef sliced from the rib primal of cattle, with rib bone attached
baseball steak
cut of beef from the top sirloin cap steak
beef tongue
food made from cow tongue
bone as food
animal bones as food
blade steak
cut of beef
beef shank
cut of beef
brisket
cut of beef
rump
a cut of meat (such as beef) between the loin and round
Silverside
cut of beef
tournedos
cut of beef
Bottom sirloin
animal meat used in restaurants in steaks and hamburgers