A double - thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling.
A cut of beef taken from the thick end of the short loin, having a T - bone and a sizable piece of tenderloin.
A thin cut of beef from the brisket.
A highly seasoned smoked cut of beef, usually taken from the shoulder.
a cut of beef from the shoulder blade.
a cut of beef extending from the neck to the ribs and including the shoulder blade.
a cut of beef or veal from the fleshy hindquarters of the animal.
a cut of beef from the upper end of the sirloin.
cut of beef suitable for simmering in liquid in a closed pot.
A cut of beef consisting of a double sirloin.
double-thick center cut of beef tenderloin.