Beef chuck arm pot roast contains arm bone and sometimes cross-sections of rib bones. It includes several muscles of varying size, separated by connective tissue. Beef chuck arm pot roast is usually prepared by braising.

Beef chuck arm steak contains arm bone and sometimes cross-sections of rib bones. It includes several muscles of varying size, separated by connective tissue. Beef chuck arm steak is cut thin, usually less than half an inch, and is usually prepared by braising.

Beef chuck shoulder pot roast boneless is part of the arm portion of chuck. It has very little fat, is boneless, and is usually prepared by braising.

Beef chuck shoulder steak boneless is part of the arm portion of chuck. It has very little fat and is boneless. It is cut thinner than beef chuck pot roast boneless. It is usually prepared by braising.

Beef chuck cross rib pot roast is cut from the arm half of beef chuck. It is a square cut, thicker at one end, and contains two or three rib bones and alternating layers of lean and fat. It may be tied. It is usually prepared by braising.

Beef chuck short ribs come in rectangular-shaped alternating layers of lean meat and fat. They contain rib bones, the cross-sections of which are exposed, and are usually prepared by braising or by cooking in liquid.

Beef chuck flanken-style ribs contain rib bones and alternating streaks of lean meat and fat. The cut is lengthwise, rather than between the ribs as in the case of beef cut short ribs. Flanken-style ribs are usually prepared by braising or by cooking in liquid.

Beef for stew may be cut from chuck, brisket, rib, or plate. It usually consists of meaty pieces, cut into one-inch or two-inch squares and containing various amounts of fat. Beef for stew is usually prepared by braising or by cooking in liquid.

Beef chuck blade roast contains blade bone, backbone, rib bone, and a variety of muscles. It is cut about two inches thick and is usually prepared by braising or roasting.

Beef chuck blade steak is the same as beef chuck blade roast, only it is cut thinner. It contains blade bone, backbone, rib bone, and a variety of muscles. It is usually prepared by braising, broiling, grilling, or panbroiling.

Beef chuck 7-bone pot roast is cut from the center of the blade portion of chuck. It has a classic 7-shaped blade bone and contains backbone, rib bone, and muscles. It is usually prepared by braising.

Beef chuck 7-bone steak is the same as beef chuck 7-bone pot roast, only it is cut thinner, usually less than one-and-a-half inches. It is cut from the center of the blade portion of chuck. It has a classic 7-shaped blade bone, contains backbone, rib bone, and muscles, and is usually prepared by braising.

Beef chuck top blade pot roast contains short 7-shaped blade bone, two or three muscles from the top portion of the blade roast, and a covering of fat on one side. It is usually prepared by braising.

Beef chuck under blade pot roast contains bones and muscles of the bottom portion of blade roast, including the chuck eye muscles and rib bone. It is usually prepared by braising or roasting.

Beef chuck under blade streak is the same as beef chuck under bl

roast but it is cut thinner, usually less than one-and-a-half inches thick. It contains bones and muscles of the bottom portion of blade roast, including the chuck eye muscles and rib bone. It is usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Beef chuck under blade pot roast boneless contains chuck eye, several muscles, and narrow streaks of fat. It is the same as beef chuck under blade pot roast, but with the bones removed. It is usually prepared by braising, broiling, panbroiling, or panfrying.

Beef chuck under blade steak boneless has the same muscles structure as beef chuck under blade pot roast boneless, but it is cut thinner, usually less than one-and-a-half inches thick. It contains chuck eye, several muscles, and narrow streaks of fat. It is usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Beef chuck mock tender is cut from above the blade bone. It is naturally boneless, consisting of a single tapering muscle with minimal fat. It is usually prepared by braising.

Beef chuck top blade roast boneless is a triangular-shaped cut taken from above the blade bone. It is naturally boneless, with large amounts of connective tissue. It is usually prepared by braising.

Beef chuck top blade steaks boneless have the same muscle structure as beef chuck top blade roast boneless, but they are cut into thin slices. The steaks are oval-shaped with minimal fat, and are usually prepared by braising or panfrying.

Beef chuck eye roast boneless contains the meaty inside muscles of blade chuck, some seam fat, and a thin fat cover, if any. It is usually prepared by braising or roasting.

Beef chuck eye steak boneless has the same muscle structure as beef chuck eye roast boneless, but it is sliced. It contains the meaty inside muscles of blade chuck, some seam fat, and a thin fat cover, if any. It is usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are one to two-and-a-half inches thick, and are usually prepared by braising or by cooking in liquid.

Beef brisket point half boneless is the brisket (breast) section between the foreshank and plate. It contains of layers of fat and lean meat, but no bones. Often cured in salt brine to make corned beef brisket, it is usually prepared by braising or by cooking in liquid.

Beef brisket flat half boneless comes from the brisket (breast) section and is cut from the rear portion of lean meat and fat closest to the plate layers. The breast and rib bones are removed. Often cured in salt brine to make corned beef brisket, it is usually prepared by braising or by cooking in liquid.

Beef plate skirt steak boneless is the inner diaphragm muscle. It is usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Beef plate skirt steak rolls boneless is the inner diaphragm muscle with elongated muscle. It is usually sliced three-quarters to one-inch thick, rolled to form pinwheels, and either tied or skewered. The steak rolls are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Beef flank steak is a boneless flat-oval cut containing elongated muscle fibers and very little fat. The surface may be scored. It is usually prepared by braising, broiling, or grilling.

Beef flank steak rolls is beef flank rolled and secured with ties or skewers, cut crosswise into three-quarter to one-inch slices. It is usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Beef rib roast large end is cut from the large end of rib primal, ribs six to nine, or any combination of two or three ribs. It contains large eye muscle with elongated muscling, and is streaked with strips of fat that surround the rib eye. It has a good fat covering, and is usually prepared by roasting.

Beef rib roast small end is cut from the small end of primal rib. It contains large rib eye muscle and two or more ribs. It is usually prepared by roasting.

Beef rib steak small end is the same as rib roast small end, but cut thinner (one-inch think or less). It is cut from the small end of primal rib and contains large rib eye muscle and two or more ribs. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef rib steak small end boneless is the same as rib steak small end, but with the bones removed. It is cut from the small end of primal rib and contains large rib eye muscle. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef rib eye roast is the large center muscle of rib (rib eye), with all other muscles, bones, and seam fat removed. It is usually prepared by roasting.

Beef rib eye steak is cut across the grain from beef rib eye roast. It has little or no fat cover, and is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin top loin steak, also called beef loin strip steak, contains top loin muscle and backbone running the length of the cut with the tenderloin removed. It has an outside fat covering and is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin top loin steak boneless is the same as beef loin top loin steak but with the backbone removed. It contains top loin muscle and is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin T-bone steak gets its name from the T-shape of the finger bone and backbone. It contains top loin and tenderloin muscles. The tenderloin is smaller in beef loin T-bone steak than in beef loin porterhouse steak, with a diameter of no less than one-half inch when measured across the center. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin porterhouse steak contains top loin, tenderloin muscles, backbone, and finger bone. It is similar to beef loin T-bone steak, but the tenderloin is larger, with a diameter larger than one-and-a-quarter inches when measured across the center. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin wedge bone sirloin steak, also called beef loin sirloin steak, contains portions of backbone and hip bone. It varies in bone and muscle structure, depending on the location in the sirloin section of loin. The shape of the hip bone resembles a wedge. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin round bone sirloin steak, also called beef loin sirloin steak, contains portions of backbone and muscle structure. The largest muscles include the top sirloin and tenderloin interspersed with fat. The shape of the hip bone resembles a round bone. The steak is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin flat bone sirloin steak, also called beef loin sirloin steak, contains the top sirloin and tenderloin muscles. The hip bone is long and flat. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin pin bone sirloin steak, also called beef loin sirloin steak, contains top sirloin and tenderloin muscles and includes the backbone and a portion of the hip bone, which may vary in size. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin shell sirloin steak is similar to other beef loin sirloin steak, but with the tenderloin muscle removed. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin sirloin steak boneless is the same as beef loin sirloin steak but with the bones removed. The muscle structure varies. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin top sirloin steak boneless is beef loin sirloin steak but with the bones and tenderloin removed. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef loin tenderloin roast is cut from the tenderloin muscle. It is elongated with a rounded large end, gradually tapering to a thin, flat end. It is boneless, with little, if any, fat covering, and very tender. It is usually prepared by roasting or broiling.

Beef loin tenderloin steak is also referred to as beef loin or as filet mignon. It is cut across the grain from beef loin tenderloin roast and is probably the most tender steak in the carcass. It is usually prepared by roasting, broiling, or grilling.

Beef round steak is a lean, oval-shaped cut containing round bone and three major muscles: top, bottom, and eye of round. It has a thin fat covering on the outer edges and is usually prepared by braising or panfrying.

Beef round rump roast contains aitchbone and three major round muscles: top round, eye of round, and bottom round. A layer of fat covers the outer surface. It is usually prepared by braising or roasting.

Beef round rump roast boneless is the same as beef round rump roast, but with the bone removed. It contains three major round muscles: top round, eye of round, and bottom round. It is usually tied and prepared by braising or roasting.

Beef round heel of round is a boneless, wedge-shaped cut containing top, bottom, and eye of round muscles. It is the least tender cut of round and has considerable amounts of connective tissue. It is usually prepared by braising or by cooking in liquid.

Beef round top round roast contains inside top muscle of round. Boneless, with a small amount of fat on the outer surface, it is usually prepared by roasting.

Beef round top round steak has the same muscle structure as beef round top round roast, but it is cut thinner. It contains inside top muscle of round, is boneless with a small amount of fat on the outer surface, and is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef round bottom rump round roast has an irregular shape, thickly cut from the outside (or bottom) of round. It comes from the sirloin end of bottom round, has a slight fat covering, and is usually prepared by braising or roasting.

Beef round bottom round roast is a thick cut from the outside of round. It has an irregular shape with elongated muscling and a slight fat covering. It is usually prepared by braising or roasting.

Beef round eye round roast is cut from eye round muscle removed from bottom round. It is naturally boneless, with an elongated shape and a slight fat covering. It is usually prepared by braising or roasting.

Beef round eye round steaks are steaks cut crosswise from eye muscle. They have a slight fat covering. Eye is the smallest muscle and is round, elongated, and naturally boneless. These steaks are usually prepared by braising, panbroiling, or panfrying.

Beef round tip roast is a wedge-shaped cut from the thin side of round. It contains cap muscle of sirloin and is usually prepared by braising or roasting.

Beef round tip roast cap off is the same as beef round tip roast but with the bone, cap muscle, and thin layer of outer fat removed. It is compact, easy to carve, and is usually prepared by braising or roasting.

Beef round tip steak cap off is a boneless cut with only a slight amount of outer fat and with the cap muscle removed. It is usually prepared by broiling, grilling, panbroiling, or panfrying.

Beef round cubes for kabobs are lean pieces of round cut into cubes. They are usually taken from the meatiest muscles, such as the tip. They are usually prepared by braising or broiling.

Beef cubed steak is square- or rectangular-shaped. The cubed effect is made by a machine that tenderizes the meat mechanically. The steak may be made from muscles of several primal cuts. It is usually prepared by braising or
rying.

Ground beef is made generally from lean meat and trimmings from round, chuck, loin, flank, neck, or shank. It is ground mechanically and usually sold according to percentage of lean relative to fat. Ground beef is usually prepared by broiling, panbroiling, panfrying, roasting, or baking.

Pork shoulder arm picnic contains arm bone, shank bone, and a portion of blade bone. It also contains shoulder muscles interspersed with fat. The shank and part of the lower area are covered with skin. It is usually prepared by roasting.

Pork shoulder arm roast is cut from pork shoulder arm picnic. The shank is removed, leaving the round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. Pork shoulder arm roast is usually prepared by roasting.

Pork shoulder arm steak has the same muscle and bone structure as pork shoulder arm roast, only cut thinner. It contains round arm bone and the meaty part of the arm picnic. The outside is covered with a thin layer of fat. It is usually prepared by braising or panfrying.

Pork shoulder blade (Boston) roast contains the top portion of whole shoulder, the blade bone exposed on two sides, and some intermuscular fat. It is usually prepared by roasting.

Pork Shoulder Blade Steak

Pork shoulder blade steak is cut from pork shoulder blade Boston roast. It contains blade bone and several muscles and is usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork cubed steaks are square or rectangular. The cubed effect is made by a machine that tenderizes the meat mechanically. The steaks may be made from muscles of several primal cuts and are usually prepared by braising, broiling, grilling, or panbroiling.

Pork cubes for kabob are boneless, lean, and cut into cubes. They are usually prepared by broiling, grilling, braising, panfrying, or roasting.

Pork hocks are cut from picnic shoulder and are similar to pork shank cross cuts. They contain two round shank bones exposed at both ends and are usually prepared by braising or by cooking in liquid.

Pork loin blade roast contains part of the blade bone, rib bones, and backbone. It also contains large loin eye muscle surrounded by several smaller muscles. It is usually prepared by roasting.

Pork loin blade chops are cut from the blade end of loin and contain the same muscle and bone structure as pork loin blade roast, including part of the blade bone, rib bones, backbone, large loin eye muscle and several smaller muscles. Pork loin blade chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork loin country-style ribs are made by splitting the blade end of loin into halves lengthwise. The ribs contain part of the loin eye muscle and either rib bones or backbones. They are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid.

Pork loin back ribs are cut from the blade and center sections of loin. They contain rib bones, meat between the ribs called finger meat, with a layer of meat covering the ribs that come from the loin eye muscle. Pork loin back ribs are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid.

Pork loin center rib roast is a cut from the center rib area of loin. It contains loin eye muscle and rib bones, and is usually prepared by roasting.

Pork loin rib chops, also called center cut chops, contain eye muscle and backbone. Rib bone may also be present, depending on the thickness of the cut. Fat covers the outside edge. These chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork loin center loin roast is a cut from the center of loin. It contains rib eye, tenderloin muscles, rib bones, T-shaped bones, and a thin fat covering. It is usually prepared by roasting.

Pork loin top loin chops contain top loin muscles and backbone running the length of the cut. The tenderloin is removed, and there is an outside covering of fat. These chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork loin butterfly chops are a double chop, about two inches thick, which comes from the boneless loin eye muscle. It is sliced in half to form two sides resembling a butterfly. Butterfly chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork loin top loin roast boneless (double) is two boneless loins reversed and tied together with the fat side facing out. It is used to make boneless roast and is usually prepared by roasting.

Pork loin chops are cut from the sirloin end of loin. The eye muscle and tenderloin is divided by a T-shaped bone. The chops also contain backbone and are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork loin sirloin roast contains hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones. It is usually prepared by roasting.

Pork loin sirloin chops are cut from the sirloin end of loin. They have the same muscle and bone structure as pork loin sirloin roast, containing hip bone and backbone. The largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones. Pork loin sirloin chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork loin sirloin cutlets are boneless slices cut from the sirloin end of loin after the tenderloin, hip bone, and backbone are removed. They are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.

Pork loin tenderloin whole is a boneless cut taken from the inside of loin. The largest end is round and gradually tapers to the thin flat end. Very tender, it is usually prepared by roasting, baking, braising, broiling, or grilling.

Pork spareribs are cut from the side. They contain long rib bones with a thin covering of meat on the outside and between the ribs. They may also contain rib cartilage. Pork spareribs are usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid.

Fresh side pork is the same cut as slab bacon but it is fresh. It is taken from the section of side that remains after the loin and spareribs are removed. The layered lean from fat is generally used as a seasoning. Fresh side pork is usually prepared by cooking in liquid.

Pork leg (fresh ham) whole is a bone-in hind leg, usually covered with skin and fat about halfway up the leg. It is usually prepared by roasting.

Pork leg (fresh ham) shank portion is the lower portion of the leg. It contains shank bone and part of the femur bone. Skin covers the shank and a small portion of the outside muscle. It is usually prepared by roasting or by cooking in liquid.

Ground pork is unseasoned and ground from wholesale cuts that are generally in limited demand. It is also made from lean trimmings and sold in bulk form. Ground pork is usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking.

Smoked pork shoulder picnic whole has the same muscle and bone structure as fresh pork shoulder arm picnic. In addition, it is cured and smoked. It contains arm bone, shank bone, and a portion of blade bone with shoulder muscles interspersed with fat. The shank and a part of the lower area are covered with skin. It is usually prepared by roasting, baking, or by cooking in liquid.

Smoked pork shoulder roll is the cured and smoked meaty boneless eye of pork shoulder blade Boston roast. It is usually prepared by roasting, baking, or by cooking in liquid.

Smoked pork hocks contain two round shank bones exposed at both ends. They are oval-shaped, two to three inches thick, cured, and smoked. They are usually prepared by braising or by cooking in liquid.

Smoked pork loin Canadian-style bacon is made from boneless loin, a single elongated muscle with little fat. Cured and smoked, it is usually prepared by roasting, baking (if sliced), broiling, grilling, panbroiling, or panfrying.

Smoked pork loin rib chops have the same muscle and bone structure as fresh pork loin rib chops, but they are also cured and smoked. They contain loin eye muscle and backbone. The rib bone may also be present. They are usually prepared by roasting, baking, broiling, grilling, panbroiling, or panfrying.

Smoked pork loin chops have the same muscle and bone structure as fresh pork loin chops, but they are also cured and smoked. They are cut from the sirloin end of loin and contain eye muscle and tenderloin divided by a T-shaped backbone. They are usually prepared by roasting, baking, broiling, grilling, panbroiling, or panfrying.

Smoked ham whole has the same muscle and bone structure as pork leg (fresh ham) whole, but it is also cured and smoked. It contains the bone-in hind leg. It is usually prepared by roasting or baking.

Smoked ham shank portion has the same muscle and bone structure as pork leg (fresh ham) shank portion, but it is also cured and smoked. The lower potion of the leg, it contains shank bone and part of the femur bone. It is usually prepared by roasting or baking.

Smoked ham rump portion is a portion of cured and smoked ham that contains the aitchbone and part of the leg bone. A thin layer of fat covers the outer surface. It is usually prepared by roasting or baking.

Smoked ham center slice is cut from the center portion of cured, smoked ham. It contains top, bottom, tip muscles, and round bone. It is usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking.

Slab bacon is cured and smoked side. It contains steaks of lean and fat on one side. The other side may be covered with skin. Slab bacon is usually prepared by broiling (if sliced), panbroiling, panfrying, roasting, or baking.

Sliced bacon is sliced from slab bacon. It may be shingled with the outer skin removed. It is usually prepared by broiling, panbroiling, panfrying, roasting, or baking.

Sausage links are made from ground, fresh meat and with seasonings such as salt, pepper, and sage. These are stuffed into casings and shaped into links. Sausage links are usually prepared by braising, panfrying, roasting, or baking.

Source: The Meat Board