| A | B |
|---|
| porterhouse steak | T-bone, extra muscle on loin side, large tenderloin |
| T-bone steak | T-bone, loin and tenderloin muscle |
| Tenderloin roast | a roast with the corner fat streak |
| tenderloin steak | a steak with a fat streak cutting of a corner |
| top loin steak | top loin muscle from the t-bone, at least part of t-bone, no tenderloin muscle |
| top loin steak, boneless | loin muscle from t-bone, look for where the bone was cut off |
| top sirloin cap steak | small, cut from boneless sirloin, football shaped on one side |
| top sirloin steak, cap off | football shaped, tissues within main part of muscle |
| tri tip roast | boomerang shaped roast |
| short ribs | layers of fat, tissue, muscle...short chunks, part of rib bone |
| skirt steak | long and rectangular, looks ragged, grain of meat goes short direction, muscle and fat mixed together |
| rib roast | rib bones, eye (rabbit) muscle |
| ribeye roast, boneless | eye (rabbit) muscle, no bone, lays flat on surface because there is no bone to support it |
| ribeye steak, boneless | eye (rabbit) muscle, no bone |
| ribeye steak, lip-on | eye (rabbit) muscle, no bone, has a |
| bottom round roast | thick, tissue through meat makes a wedge shape |
| bottom round rump roast | entire cut of meat is wedge shaped or triangle, no seams or fat |
| bottom round steak | thin cut, tissue through meat makes it look like a wedge |
| eye round roast | thick, face of meat looks like an eye shape, grain goes long direction, blood shot tissues |
| eye round steak | think cut, shape is similar to an eye, blood shot tissues |
| round steak | thin, round bone, top muscle, eye muscle, bottom muscle |
| round steak, boneless | thin, no bone, top muscle, eye muscle, bottom muscle |
| tip roast | thick, horseshoe shaped tissue |
| tip steak | thin, horseshoe shaped tissue |
| top round roast | thick cut, may be rectangular shaped, may have a tissue running on top of the cut just inside the meat |
| top round steak | thin cut, may be rectangular shaped, may have a tissue running on top of the cut just inside the meat |
| flank steak | large, one muscle, no cuts or bones, grain runs the long direction |
| top sirloin steak, boneless | football shaped, has cap on it, tissues within main muscle |
| brisket, corned | seasonings included in packaging, grain at 45 degree angle, could be whole or flat or point |
| flat half, boneless | square in shape, grain at 45 degrees |
| brisket whole, boneless | 45 degree grain, twice as long as wide, fatty on one side |
| point half, boneless | grain at 45 degrees, thick cut, 1:1 ration of width versus length |
| 7-bone pot roast | has the 7 bone in it, 2" or thicker |
| arm pot roast | has roundish bone with a tick or corner on it, round muscle by bone, 2" or thicker |
| arm pot roast boneless | many tissues, roundish muscle, 2" thick |
| blade roast | 2" or thicker, blade bone, many tissues |
| blade steak | less than 2" thick, blade bone, many tissues |
| mock tender roast | roast that tapers from fat to small, face of roast has a tough tissue through the middle...short direction |
| mock tender steak | similar shape to eye round or tenderloin, has tough seam through middle...short direction |
| shoulder pot roast, boneless | many seams, no other distinguishing characteristics, 2" or thicker |
| top blade steak boneless | tissue running through the steak the long direction, taken from the 7-bone area |
| beef for stew | cut up chunks of lean meat |
| cubed steak | any cut (typically from the round) that has been tenderized with knives, crisscross cuts |
| kidney | look like large clusters of grapes |
| liver | purplish brown color, size of a computer |
| oxtail | cartilage center (pearl white), small muscles surrounding cartilage |
| tripe | white honeycomb or layers |
| tongue | taste buds, about 12" long |
