Choose the right song
– The ribs and steak: both are from the middle of the rib train which has 7 ribs; the rib is thick with bone, while the rib steak, cut thicker, is a boneless rib. Their meat, especially “marbled”, is tasty.
– Rump: a meat of character, tender and tasty, for fondues and kebabs, cobbles, steaks and roasts.
– The sirloin: located close to the net, it expresses all its qualities when served in thick slices.
– The tenderloin: it is the tenderest piece of beef; nestled along the backbone, this muscle does not work where its extreme tenderness makes it the king of tournedos, chateaubriand and party roast.
– The tournedos: the tournedos is a thick slice of fillet, about 2 cm, cut in the net then barded and tied.
– The chateaubriand: it is thicker than the tournedos, 3 to 4 cm thick but always cut in the net and rarely bardé.
There are no less than 15 pieces of beef of different shape, texture and flavor in which are cut thin slices called steaks or steaks.
We must distinguish steaks with short fibers, usually tender from those with long fibers, appreciated by connoisseurs because they release a beautiful juiciness and a particular flavor. It is not without reason that they are also called “pieces of the butcher”.
Short steaks: slice tenderness, pear, whiting, walnut lodging, slice dish, slice round, shifting, scoter and steak twin …
Long fiber steaks: flank steak and flank, spider and false spider, stalk and tab.
The pieces of the butcher: most often small, so rare, the butcher reserves them to his good customers, connoisseurs who appreciate the good pieces of beef. For those who prefer a tender meat, pear and whiting, two small muscles of the thigh that owe their name to the fruit and fish of the same name of which they are shaped. And for those who prefer a meat rich in taste and chews, the spider, the stalk or the tab.