Chuck, Brisket and Shank
roast with 7 distinct parts
what is a 7-bone pot roast
most common boneless steak from the rib
Ribeye steak
Steak with a distinct bone shape, cut anterior to the porterhouse
What is a t-bone
large steak with a circular leg bone in the middle
What is a round steak
The cooking method for oxtail
What is moist?
Roast that has part of the shoulder blade in the cut
What is a blade roast
Large chuck that will be created into prime rib for the holidays
What is a rib roast
steak that has the same name as it's primal that is a popular cut at most Mexican restaurants
What is flank steak
Cut that is very similar to the filet however it is a little larger, lighter in color and doesn't have the marbling
What is the eye of round steak
Cut of beef in little chucks that go into stew
What is stew meat
Most roast in the chuck are this cooking method due to the toughest for the meat
What is moist
The cookery for most steaks
What is dry heat
the steak with two large pieces of meat around the bone, ribeye muscle on one side, filet muscle on the other
What is a porterhouse
two indicators of a cut being from beef
What is large size and bright cherry red color
The primal cut for organ meat
What is variety
the common name for the top blade steak
What is the flat iron
what is moist heat
The common name for the tenderloin steak
What is the Filet Mignon
What is dry, moist and dry/moist
meat that has been mechanically tenderized
What is cubed steak
Brisket that has seasoning and brine on it, often ate at St. Patrick Day celebrations
What is corned beef brisket
What is the plate
large subprimal of the loin
What is the Sirloin
Roast in the shape of a triangle
Meat that come from all over the animal and is chopped into hamburger meat
What is ground beef