ANGUS BEEF CATTLE

Angus cattle comprises two breeds of hornless cattle from the original Scottish Aberdeen stock, Black Angus and Red Angus (the original name of the breed was Aberdeen Angus). Black is the predominant color; Black Angus is the most popular breed of beef in the U.S.  Four bulls were brought to America in 1873; at the time, Shorthorn and Longhorn cattle were the norms. The crossbred offspring impressed breeders, and purebred herds were imported. The American Aberdeen Angus Association was founded in 1883.

BASEBALL CUT SIRLOIN

A “new” cut, part of the never-ending search to find something new to sell customers, the baseball cut gets its name from its rounded shape. (We’d actually call it filet-cut sirloin, but “baseball cut” may sound better to some.) This steak is cut from the center of the top sirloin. It’s lean, thick, and flavorful, similar to filet mignon, at a lower price. A baseball-cut steak is not commonly found in a grocer’s meat case, but the cut can be requested from a local butcher.

BARBECUE or BARBEQUE or BBQ or BAR-B-QUE

A method of cooking food, often meat, over smoking wood or hot coals. Often, meats are marinated to tenderize tougher cuts, and rubbed with spices and/or basted with sauce. In the U.S., barbecue is a Southern tradition, with each state specializing in different meat, seasoning, and cooking techniques. The term also refers to the food itself, and the apparatus used to cook the food. Beef short ribs and brisket are popular for barbecue. Here’s a recipe for beef short ribs.

BAVETTE STEAK or FLAP STEAK or FLAP MEAT

Bavette is the French name for the unflatteringly-sounding flap meat, the center of the sirloin flap cut. It is short for bavette d'aloyau, “bib of the sirloin.” The term can be confusing: There are several types of bavette steaks in France, including the bavette de flanchet, or flank steak. In France, bavette can be used as a catch-all phrase for any thin steak. In the U.S., it is often called flap steak. Many people think it is the most flavorful cut of steak. As with skirt steak or flank steak, the bavette benefits from marinating and high, dry heat: grilled, broiled, pan-fried, or stir-fried, to no more than medium-rare. The meat should be very thinly across the grain. Here’s a recipe for Asian Flap Steak.

BEEF: WHAT IS BEEF

Beef is the culinary name for meat from bovines, especially domestic cattle, although beef also refers to the meat from the other bovines: antelope, African buffalo, bison, water buffalo, and yak. The muscle meat is cut into steak, roasts, or short ribs or processed into corned beef, jerky, and other processed meats. trimmings are ground (e.g. for hamburger), minced, or used in sausages; organ meat is consumed; blood is used in some varieties of blood sausage. Other parts that are eaten include beef cheeks, bull or bison testicles, heart, kidney, liver, tail (“oxtail”), thymus gland (sweetbread) tongue, tripe; the brains, previously eaten, are no longer because of the danger of Mad Cow Disease (bovine spongiform encephalopathy or BSE). The intestines are used as sausage casings and the bones are used for making beef stock. The hide is used for leather.

BEEF BACON

Beef bacon is a product made from the steer’s belly meat, close to the flank area. It is smoked and flavored with spices to taste like bacon. It is generally made by producers of healthier, grass fed beef, who create a “leaner, healthier bacon” (beef bacon is up to 90% leaner than pork bacon). Beef bacon also contains the Omega 3’s and CLA of grass-fed beef. It can be found at health food stores, special-ordered from butchers, and ordered online from producers such as GrasslandBeef.com.

BEEF CHEEKS

The muscles on either side of the cheekbones, braised beef cheeks (and veal cheeks) are popular French bistro fare. They are an inexpensive cut with rich flavor. In Italy, pork cheeks (guancia) are used in dishes and sausage-making.

BEEF JERKY

Jerky is one of the oldest ways of preserving food; the meat was cut into strips, smoked, and dried in the sun. Today it’s smoked and dried in smokers. Read more about the history of jerky and modern jerky.

BISON

Perhaps the most misunderstood beast in the animal kingdom is the bison. Native to North America, its own government calls it a buffalo, having yielded to folk pressure (“Oh give me a home where the buffalo roam...” and misnamed a piece of currency, that, in return, has misinformed an entire populace. From a zoological standpoint, there are no buffalo in the Americas (except for a few imported from Africa and Asia for zoos, and small herds of Asian water buffalo imported to make water buffalo milk cheese and yogurt). Our bison are not related to the African and Asian buffalo, and you can read the facts. Confusion notwithstanding, bison meat is superb: lean and healthy, tender and flavorful. Try it and you’ll be converted. Just as with beef, however, good bison meat comes from good ranchers. Our favorite is Blackwing Bison.

BLACK ANGUS BEEF CATTLE

See Angus beef cattle.

BLADE STEAK

The blade steak is cut from the chuck. The cut is not popular because it has a line of tough connective tissue down its center, resulting in a tough steak best suited to braising. However, if the tissue is removed, it produces flatiron steaks, a more tasty, tender, and value-priced cut.

BLOOM

Refers to the process of beef changing from a dark purple (as seen in vacuum-packaged meat) to bright cherry-red color when exposed to oxygen.

BONELESS ROAST

A general term covering the eye of round roast, bottom round roast, and cross rib roasts.

BONELESS STRIP STEAK

See New York strip steak.

BOSTON CUT

A Boston cut originally referred to a flavorful roast cut from the center of the sirloin. Today, the term is being applied to steaks cut from the center of the sirloin—a very tender cut. Boston cut also refers to the way that the side of beef is cut in New England: When a side of beef is butchered, it is cut across at right angles to the backbone, dividing the side into hindquarters and forequarters.

Above, Boston cut roast. Below, Boston cut sirloin steaks. Photos courtesy River Breeze Farm.

BOTTOM ROUND ROAST

A large roast, typically ranging in size from 2 to 3 pounds. This cut is ideal for the slow, moist crockpot style of cooking, or wrapped in foil and cooked in the oven at 250°F for four to six hours.

BOVINE SPONGIFORM ENCEPHALOPATHY

See BSE.

BREAKFAST STEAK

A smaller sirloin steak, generally five ounces in weight. See also sirloin steak.

BRISKET

Brisket is a flavorful cut of meat from the breast or lower chest, directly behind the foreshank. It is best suited for long-cooking preparations like barbecue, braising, smoking, slow roasting, casseroles, and stews. See also pot roast.

BULL TESTICLES

Also known as calf fries, cowboy caviar, prairie oysters, Rocky Mountain oysters, and other terms, this dish originated among cattle ranchers, utilizing the castrated bull testicles. They are floured, deep-fried, and served with a dipping sauce, generally as an appetizer.

BUTCHER’S STEAK

See hanger steak.

BUTT STEAK

See sirloin steak.