Chuck steak cut into strips and dipped in flour seasoned with nutmeg stewed with celery seeds, onion, parsnips and red wine.
The hind portion of the beef carcass, taking in the thin flank including the skirt, sirloin, rump, topside, silverside, thick flank (top rump) and leg (hindleg).
Jerky. This is the same thing as biltong from South Africa, consisting of narrow strips of meat cut from beef and ground vigorously to release the juices, then air or sun dried, salted and spiced, or smoked. It resembles an aged leather belt - and some would say tastes like it as well. It is popular with people travelling in remote areas, such as trappers and backpackers, as it is light and easily transportable and high in protein.
The thick flank (US: beef knuckle) is a beef cut from the top of the round just beyond the sirloin and is the solid muscle group just above the kneecap. It provides a boneless cut that includes segments of the tri-tip muscle and of the caudal portion of the knuckle muscle. In some cases is may also include a segment of the sartorius muscle. It is a common name for the combination of the vastus lateralis, vastus intermedius, vastus medialist and rectus femoris muscles. A cow uses this group of muscles to move a hind leg. These muscles are located on the anterior side of a round bone, immediately above a knee cap.
An Italian variety of tomato. A large, red indeterminate beefsteak tomato with firm, meaty flesh.
Sheaths taken from the middle of the intestines, used as casings for salami, cervelat and other large sausages.
Beef olives are slices of lean beef or veal, usually topside, stuffed with breadcrumbs, herbs and onions, rolled and braised in stock with root vegetables. The stuffing varies of place to place. Many of the names of these involve headless birds of one kind or another.
A sandwich from western New York state made from thinly sliced roast beef served with horseradish on a kümmelweck, a bun flavoured with caraway seeds and coated with coarse salt crystals.
Beef or calf's heart is a muscular organ and can be very tough. It is probably best to braise it, long and slow, to tenderise it, though there are also recipes in which, cut into thin slices or finger sized strips, it is fried or grilled (US: broiled). It is a very lean orga, so it might be as well to introduce some fat of some kind to the cooking process.
