Finely cut matchstick strips, especially of vegetables and fruits. These are then added to broths or added to dishes as a garnish, either raw or cooked. The dimensions should be in the vicinity of 25mm by 3mm.

Beef cut. Portion of the rib. The upper portion is for grilling or frying, while the lower is used for stewing. In the United Kingdom this is called the clod, neck muscle of the neck of beef.