• KillerChef.APP 
  • Ingredients
  • Methods 
    • Methods Chuck Roast
  • Styles
    • Styles
  • Ratios
    • Ratios
  • Mise-en-place
  • Menu-Prep-Shop
  • Daily-Scores
  • KillerChef-Board
  • RIB
    • BACK RIBS
    • PRIME RIB ROAST
    • RIBEYE BONE-IN
    • RIBEYE ROAST BONELESS
    • RIBEYE STEAK BONELESS
    • RIBEYE CAP STEAK
    • RIBEYE PETITE ROAST
    • RIBEYE FILET
  • CHUCK
    • CHUCK ROAST
    • 7-BONE CHUCK STEAK
    • CHUCK ARM STEAK
    • CROSS RIB ROAST
    • BLADE ROAST
    • CHUCK FLAP/EDGE ROAST
    • CHUCK TENDER STEAK
  • LOIN
    • PORTERHOUSE STEAK
    • T-BONE STEAK
    • STRIP PETITE ROAST
    • STRIP STEAK
    • STRIP STEAK BONELESS
    • TENDERLOIN ROAST
    • TENDERLOIN FILET MIGNON
  • SIRLOIN
    • TOP SIRLOIN STEAK
    • COULOTTE ROAST
    • TOP SIRLION PETITE ROAST
    • COULOTTE STEAK
    • TRI-TIP ROAST
    • TRI-TIP STEAK
    • TOP SIRLOIN FILET
    • PETITE SIRLOIN STEAK
    • SIRLOIN BAVETTE STEAK
  • ROUND
    • TOP ROUND
    • TOP ROUND STEAK
    • BOTTOM ROUND ROAST
    • BOTTOM ROUND STEAK
    • BOTTOM ROUND RUMP ROAST
    • EYE ROUND ROAST
    • EYE ROUND ROAST
  • FORE SHANK
    • SHANK CROSS CUTS
    • FORESHANK STEW MEAT
    • SHIN CONSOMME' MEAT
  • HIND SHANK
    • OSSO-BUCCO
    • HIND SHANK STEW MEAT
    • SHIN CONSOMME' MEAT
    • LEAN GROUND MEAT
  • BRISKET
    • BRISKET WHOLE
    • CORNED BRISKET POINT HALF
    • BRISKET FLAT HALF
  • PLATE
    • SHORT RIBS
    • SKIRT STEAK
    • HANGER STEAK
    • BEEF BACON
  • FLANK
    • SHORT RIBS
    • SKIRT STEAK
    • HANGER STEAK