a piece of meat that has been cut from an animal carcass

(meat) cooked by dry heat in an oven

cook with dry heat, usually in an oven

a roast cut from the blade

cut of beef suitable for simmering in liquid in a closed pot

a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs

roast cut from the round; usually suitable for roasting

a cut of beef or veal from the fleshy hindquarters of the animal