cuts of beef![click to hear](/images/speaker.jpg)
Bovine carcasses are divided into quarters, then into pieces of meat that are ready to prepare.
steak ![click to hear](/images/speaker.jpg)
Strip of meat that can be grilled or sautéed; in general, the most tender steaks, loin, sirloin and rib, come from the central section of the carcass.
ground beef ![click to hear](/images/speaker.jpg)
Made from various parts of the steer; when lean and taken from the tenderloin, it is the basis for steak tartare.
back ribs ![click to hear](/images/speaker.jpg)
They comprise sections of rib taken from the back and the attached muscles; they are delicious with a sweet-and-sour sauce.
beef cubes ![click to hear](/images/speaker.jpg)
Their tenderness varies, depending on the section from which they were cut; they are mainly used to make brochettes or ragouts, such as boeuf bourguignon.
tenderloin roast ![click to hear](/images/speaker.jpg)
Taken from the back, along the spine, it is prized for its tenderness and is excellent when grilled; tournedos and châteaubriand come from it.
shank ![click to hear](/images/speaker.jpg)
Comes from a section of the front or hind leg of a steer; somewhat tough, it is primarily used in stews.
rib roast ![click to hear](/images/speaker.jpg)
Piece of meat intended for roasting, taken from the animal’s rib section; this tender and tasty cut is one of the most popular kinds of roast beef.