meat3

Rib eye

The beef rib eye is fabricated into steaks or roasts. It is often purchased pre-trimmed and almost oven ready. To fabricate it into portion steaks requires some minor trimming and can be completed in minutes. More complicated fabrication, such as fetching the bones for cutting cowboy steaks, may take a little longer

Sirloin

The hip section of the loin containing the top sirloin butt, sirloin flap, and ball tip; known also as rump.

Chine bone

The inside section of the backbone vertebrae along the loin and rib sections, often removed for easier cutting.

T-bone-

steak cut from the short loin, containing the striploin and a small section of the tenderloin.

Flank steak

Flat steak found off the bottom of the beef loin

Lip on rib

A two-inch (5cm) piece of meat that is left on at the of the Ribeye muscle. The lip pieces is largely fat, with some meat in it. Because it is largely fat, the overall price per pound should be slightly lower that a cut the lip removed (witch would be just plain "Ribeye"). Good to leave on for aging, or slow roasting

Export style rib

Bone-in rib eye, trimmed with a measured lip of fat its edge. Also known as bone-in, lip on. Purchased for fabricating bone-in steaks or standing rib roasts.

Porterhouse-

Cut created from the short loin, includes the tenderloin and strip loin together; typically the tenderloin must be at least one third of the entire steak

Finger bones

Part of the lumbar vertebrae bone structure; connects to the chine bone

Feather bone

Part of the vertebrae structure, connected to chine bone, thin and flat.

Dry aged

The process of aging meat, primarily beef and lamb, outside of a vacuum packaging bag, primarily done to larger meat cuts with bone and fat coverage. Increases tenderness and flavor.

Shortloin-

The section of beef or veal containing the striploin and the tail section of the tenderloin, purchased to make porterhouse and t-bone steaks.

Top sirloin butt

The top sirloin is a tender steak or roast cut and is widely used in the foodservice industry. It is a flexible cut that can be used as a roast, large slicing steak, small portion cut, or cubed for skewers such as brochette, churasco or kebob. It can also be cut thin for quick grilling, for example, in a cheesesteak or satay. It is sold whole or sectioned.

0x1

amount of tail and fat on a trip loin that has virtually no tail on one end no more than 1" on the other end.

Marbling

intramuscular fat, fat within the lean muscle; evaluated when grading; adds moisture and tenderness.

Wet aged

meat aged in avacuum package; increase tenderness but does not after flavor dramatically.

1 x1

the tem refers to the size of the tail on the strip loin and is found at the tapered end of the main strip loin muscle. It is comprised of fat and connective tissue. The tail is a variation of quality, the less tail, the higher quality and price. 1x1 is the amount of tail and fat in relation to the eye of a strip. The bigger the numbers the more tail and fat the loin has. 1x1 has about 1" of tail the whole way down the strip loin