Beef has cuts {beef cut}.
trunk
neck to ribs {chuck steak}. chest ribs and/or meat {brisket}. from lowest rib to hip {flank steak}. T-bone plus tenderloin piece {porterhouse}. ribs {rib, meat}. rib bone and meat {rib eye}. rib meat {rolled rib}. short-rib bones and meat {shortrib}. rib bones and lean meat {sparerib, beef}. rib bone and meat {standing rib}.
loin
upper loin {sirloin}. side and back from ribs to pelvis {loin, meat} {end loin} {short loin}. selected loin meat {filet mignon}. loin-end meat and bone {T-bone}. select loin meat {tenderloin}.
rump
rump to shank {round steak} {top round} {bottom round}. buttock {rump steak}. leg meat and bone {shank, meat}.
sizes
small steak {club steak} {strip steak} {New York strip}. large steak {plate steak}. other meat {London broil}.
thin-sliced dried beef {chipped beef}.
ground beef and corn {corned beef}.
thin-sliced dried beef {dried beef}.
ground beef {hamburger}.
spiced beef breast or shoulder {pastrami}.
Calf meat {veal} can be breast, chops, loin chops, rib chops, cutlet, kidney, liver, loin, or shoulder from calf.
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Description of Outline of Knowledge Database
Date Modified: 2022.0225