Meat or suckler breeds (females suckle their young) that give superior meat for consumption (Charolaise, Limousine, Salers, Aubrac, etc.) and more suited dairy breeds (Charolaise, Limousine, Salers, Aubrac, etc.) are the two primary categories of cow breeds (Holstein, Breton black pie.).
Under the general term “beef,” several types of animals are included:
heifers (females that haven't calved yet),
cows nearing the conclusion of their milking cycle,
bull calves or young bovines, uncastrated males raised for up to two years
castrated adult male oxen
mature male bulls who have not been castrated.
The 1990 BSE (Bovine Spongiform Encephalopathy) controversy hastened the development of a cattle traceability system. This allows the provenance of the meat to be identified at all times. When traveling, each living animal is issued an obligatory “personal identity card” by an identifying system. After that, all of the phases are listed, from slaughter to consumer availability. Reading the stringent labeling reveals the following information: the precise name of the piece of meat, its weight and price, as well as the animal's birth, breeding, and killing locations. The required conditions are completed by the initials “French beef” and “100% muscular minced meat.”
In the 1990s, BSE first surfaced in England. This lethal sickness damages animals' neurological systems and has been silent for approximately 5 years (spinal cord and brain). She is the cause of the illness, which is caused by an aberrant protein called a prion that grows up in tissue. It was during this time when people began to develop unusually high rates of dementia. It was a kind of Creutzfeldt-Jakob disease, a type of dementia that affects persons as young as 60 years old and leads to death.
The intake of prion-infected bovine meat is thought to be the cause of human infection. This is the meat and bone meal FVO scandal: to complement the cows' vegetable diet, animal proteins from killed animal by-products were added to their feed. The prion had infected these FVOs.
FVOs were banned in cow feed as early as 1990. All animal proteins other than those found in milk were outlawed in food in 1996. The SRMs (Specified Risk Materials), which include the spinal cord, brain, intestines, and ganglia, are all cremated individually.
Beef eating in France is completely safe thanks to legislation and better animal nutrition.
Regardless of the cooking process, most cuts of beef have less than 6% fat (grilled, boiled, roasted, braised).
One of the most important sources of iron in the diet is beef. This has a rate of absorption of roughly 20 to 25%, which is 4 to 5 times higher than iron in non-heme form found in most diets.
Beef is another important source of high-quality protein. Indeed, it comprises between 17 and 23% of proteins, which contain all of the amino acids, particularly the so-called essential amino acids, which can only be obtained from food.
The fat content of beef varies depending on the cut. The calculations were done on sections from which the visible fat had been removed, and the average fat content of beef flesh was found to be 8%. Monounsaturated fatty acids (MUFA) outnumber saturated fatty acids (SFA) while polyunsaturated fatty acids (PUFA) are rare (except in the heart, liver or kidneys). Beef also includes trans fatty acids (TFA), which are of natural origin (made in the animal's rumen) but have no elevated coronary risk, according to the AFSSA.
Other minerals (zinc and selenium) and vitamins are also present (B3, B6 and B12). On a daily basis, there are several nutrients that assist us in maintaining our physical form and muscular tone.
According to a study published in the American Journal of Clinical Nutrition in June 2011, eating 100 grams of red meat per day raises the risk of diabetes by 19 percent. The chance of colon cancer recurrence is double if you consume too much meat (JAMA August 2007). As a result, we may recommend that you eat no more than 5 servings of meat every week without harming your health. As in a Cretan diet, red meat should be limited to 1 or 2 servings per month.

Beef is the world's second most popular meat, after only poultry. In affluent nations, we even have a tendency to eat it in excess, which has negative health repercussions. Beef consumed in moderation and as part of a diverse and balanced diet, on the other hand, may provide some health advantages.
Beef is one of the world's most popular meats. If the piece selection is vital for maintaining a diverse and nutritious diet, all pieces benefit from an intriguing vitamin and mineral content. We can mention the following as examples:
** Phosphorus: Beef is a great source of this mineral.
After calcium, phosphorus is the second most prevalent mineral in the body. It is essential for the development and maintenance of healthy bones and teeth. It also has a role in tissue development and regeneration, as well as assisting in the maintenance of appropriate blood pH. It's one of the elements that make up cell membranes.
** Iron: For men, rib roast and indoor round steak are excellent sources of iron, while for women, rib roast and indoor round steak are adequate. Ground beef is a good source of iron for males, but just a source for women, owing to their varied demands for this mineral. Iron may be found in abundance in beef liver. Iron is found in every cell in the body. The transfer of oxygen and the production of red blood cells in the blood are both dependent on this mineral. It's also involved in the production of new cells, hormones, and neurotransmitters (the messengers in nerve impulses). It's worth noting that iron from animal sources is particularly well absorbed by the body as compared to iron from plants.
** Zinc: this meat has a lot of zinc in it. Zinc is involved in immunological responses, the generation of genetic material, taste perception, wound healing, and embryonic development, among other things. Zinc interacts with sex hormones as well as thyroid hormones. It is involved in the synthesis (manufacturing), storage, and release of insulin in the pancreas.
** Copper: Beef liver is a great source of this mineral. Copper is abundant in indoor round steak. Ground beef and rib roast, on the other hand, are the only options. Copper is required for the creation of hemoglobin and collagen (a protein involved in the development and repair of tissues) in the body, as it is a component of various enzymes. Several copper-containing enzymes also aid the body's anti-free radical defenses.
** Selenium: Beef is a great source of this mineral. This mineral interacts with one of the body's most important antioxidant enzymes, reducing the creation of free radicals. It also aids in the conversion of thyroid hormones to their active state.
** Vitamin B2: Vitamin B2 is found in abundance in cow liver, ground beef, and roast ribs. This vitamin, also known as riboflavin, is abundant in indoor round steak. Riboflavin, like vitamin B1, is involved in the energy metabolism of all cells. It also helps with tissue development and repair, hormone synthesis, and red blood cell creation.
** Vitamin B3: Beef is a good source of this vitamin. Vitamin B3, often known as niacin, is involved in a variety of metabolic processes, including the creation of energy from carbs, lipids, proteins, and alcohol. It also aids in the synthesis of DNA, allowing for appropriate growth and development.
** Pantothenic Acid: Beef liver is a good source of this vitamin (vitamin B5). Ground beef, rib roast, and inner round steak are all good sources of pantothenic acid. Pantothenic acid is a component of a crucial coenzyme involved in the conversion of food into energy. It also takes role in the production of steroid hormones, neurotransmitters, and hemoglobin at various stages.
** Vitamin B6: Rib roast, inner round steak, and beef liver are excellent sources, while ground beef is also a good source. Vitamin B6, commonly known as pyridoxine, is a coenzyme involved in protein and fatty acid metabolism as well as neurotransmitter synthesis (manufacturing) (messengers in nerve impulses). It also increases red blood cell development and allows them to transport more oxygen.
Pyridoxine is also required for the conversion of glycogen to glucose and adds to the immune system's normal functioning. Finally, this vitamin aids in the creation of specific nerve cell components as well as hormone receptor regulation.
** Folate: Beef liver is a good source of this nutrient (vitamin B9). Folate is required for the formation of all body cells, including red blood cells. This vitamin is necessary for the creation of genetic material (DNA, RNA), the proper functioning of the neurological and immunological systems, as well as wound and wound healing. Consumption is critical throughout periods of growth and development of the fetus since it is required for the formation of new cells.
** Vitamin B12: Beef is a good source of this vitamin. This vitamin, along with folic acid (vitamin B9), aids in the formation of red blood cells in the body. It also helps to keep nerve cells and bone-forming cells healthy.
** Vitamin A: Beef liver is a good source of vitamin A, especially in the form of retinol, which is one of the body's active forms of the vitamin. Vitamin A is one of the most versatile vitamins, as it has several activities in the body. It aids in the development of bones and teeth, among other things. It protects the skin from infections and maintains it healthy. It also acts as an antioxidant and improves healthy vision, especially in the dark.
** Manganese: Manganese is found in abundance in beef liver. Manganese is a cofactor for various enzymes that help in a variety of metabolic activities. It also aids in the prevention of free radical damage.
** Vitamin B1: Vitamin B1 is found in beef liver and is a rich source of this vitamin. Sources include ground beef, rib roast, and inner round steak. Vitamin B1, also known as thiamine, is a coenzyme that is required for the synthesis of energy, mostly from carbohydrates. It also aids in the passage of nerve impulses and encourages optimal development.
** Vitamin D: Vitamin D is a fat-soluble vitamin that helps the body absorb calcium Vitamin D is abundant in rib roast. This vitamin can be found in ground beef, inner round steak, and beef liver. Vitamin D is essential for strong bones and teeth, as it makes calcium and phosphorus accessible in the bloodstream, which is necessary for bone formation. It also plays a role in the maturation of cells, particularly immune system cells.
Nutritional and caloric values ​​of The Beef Meat
For 100 g of Beef Meat :

Beef is a nutrient-dense red meat that may be included in a balanced diet. It includes a lot of vitamins (especially group B vitamins) and minerals (selenium, zinc, iron, copper). People who don't eat beef or other red meats should pay extra attention to including meat replacements into their diet on a regular basis to ensure that their mineral and vitamin demands are satisfied.
Certain cuts of beef, when consumed in moderation and as part of a well-balanced diet, include elements that are helpful to one's health. As an example, current recommendations suggest reducing red meat consumption to two servings per week while boosting seafood and vegetable protein-rich diets.

Red meat consumption, such as beef, always results in a greater lipid intake in the diet. Some research have looked into the possible connections between fat and red meat diet and cancer risk. Consumption of lipids from animal sources (especially red meats) was linked to a greater risk of colorectal cancer, according to a prospective study conducted by a group of prominent experts.
More recently, the authors of a review article summarizing the findings of multiple research found that the positive relationship between total fat intake and the risk of colon cancer is more likely due to red meat eating. This sort of cuisine has been linked to a higher risk of colon and prostate cancer. According to the authors, it would be more appropriate to recommend a reduction in red meat consumption, particularly beef (fatty cuts) and cold meats, rather than a reduction in dietary fat (especially those of vegetable origin), because red meat would provide no additional cancer-prevention benefit.
Researchers have also discovered that the incidence of colorectal cancer increases exclusively when high-fat meats (such as sausages, viscera, and cold meats) are consumed, but it reduces when lean red meats are consumed. The true role of lipids in the incidence of malignancies, particularly colon cancer, is unknown because the findings of the research are conflicting and various other variables might be at play.

CLA is a polyunsaturated fatty acid that is produced from linoleic acid. CLA is found solely in the flesh of ruminants (beef, lamb, sheep, deer), as well as milk and dairy products. It is produced, among other things, during the digesting process of these animals. CLA levels in beef are rather high. These fatty acids are renowned for their potential anti-cancer, anti-atherosclerosis, and anti-diabetic properties, as well as their impact on the immune system and body composition. As additional animal research on CLA is conducted, and the processes by which these fatty acids affect their benefits remain unknown, experts are wary of making firm recommendations about their usage.
Furthermore, because the majority of research have used CLA supplements, the impact of CLA found naturally in beef has yet to be identified. It's nevertheless fascinating to know that, depending on their fat content, different cuts of beef contain 0.01 g to 0.06 g of CLA per 100 g of meat. At daily dosages of 3.5 g to 7 g of CLA, therapeutic benefits were shown in trials employing supplements.

Heme iron is more abundant in red meat than in white meat. In animal experiments, heme iron has been proven to harm the colon lining and increase cancer cell proliferation. N-nitroso compounds, which are possibly carcinogenic, are also promoted by heme iron.

Researchers found that animal proteins had a hypercholesterolemic impact in the 1940s, but vegetable proteins had a stronger tendency to reduce blood cholesterol. More recently, an observational study of over 6,000 participants discovered that the higher the participants' blood levels of cholesterol and apolipoprotein-B (protein attached to particles of LDL cholesterol, commonly referred to as “bad” cholesterol) were, the higher their blood levels of cholesterol and apolipoprotein-B were.
Furthermore, as compared to people who ate the least, excessive beef intake was associated with higher levels of these two blood indicators, both of which are risk factors for cardiovascular disease. Instead, a recent analysis of more than 50 research trials on the issue found that eating lean red meat with little visible fat did not raise total or LDL cholesterol (“bad” cholesterol) levels in the blood. These findings imply that eating lean beef in moderation might be beneficial to one's health.
Given their negative impact on blood cholesterol levels, guidelines for cardiovascular health in the United States and Canada advocate decreasing saturated fatty acid intake. Saturated fat accounts for 30 percent to 40% of beef fat, depending on the cut of meat utilized.
On the other hand, stearic acid, a fatty acid that makes up about a third of the total saturated fatty acids in beef (except in beef liver, when it makes up more than two-thirds), has a distinct effect on the blood lipid profile than other saturated fatty acids. Stearic acid does, in fact, lower the ratio of “total cholesterol to HDL-cholesterol (good cholesterol),” which is a preventive factor against heart disease.
Although these findings reveal that not all saturated fatty acids are hazardous, switching to unsaturated fatty acids (monounsaturated and polyunsaturated) has been found to lower the incidence of coronary heart disease.
In a research examining the influence of fat and animal protein diet on stroke, unique results were obtained. When the authors looked at the diets of over 85,000 women, they discovered that those who ate less animal protein had a higher risk of intraparenchymal hemorrhage (a kind of stroke) than those who ate more animal protein (a type of stroke). a greater intake The authors speculated that this finding might explain why some Asian nations with limited meat intake had a high prevalence of this form of stroke.

Red meat, such as beef, also contains cancer-preventive chemicals. According to several research, blood zinc and selenium levels are inversely related to the occurrence of some malignancies. These two minerals can be found in substantial amounts in red meat and are also very bioavailable. Beef liver is also an excellent source of vitamin A and folate (vitamin B9). Folate has been related to a reduced risk of developing some malignancies.

Beef has a large range of dishes. Here you will discover all of the information you need about beef cuts, including how to buy, store, and prepare them more effectively.
Depending on the dish you wish to make, you will select a specific item. Do not be afraid to seek guidance from your butcher; he will be able to suggest the best cut for you.
On the one hand, there are portions to grill, pan roast, or roast, and on the other hand, there are pieces to simmer, whether to boil or braise. The texture and intensity of the flavor will be the criterion to recall in the first example. The taste and softness of the meat after a long and slow cooking will be crucial in the second, which is why blending a lean and a more fatty and gelatinous piece is appealing (paleron, scoter, heel).
For grilled meats or roasts, the rear sections, such as the tenderloin, rump, and sirloin, are soft, but the thigh pieces are more flavorful and tougher.
Tenderloin, whiting, and pear are all fascinating compromises that blend softness and flavor.
The butcher's pieces are so named because it is customary for the butcher to reserve the meat lovers. Their names might be lyrical, interesting, or even exotic, but they all refer to a specific item, which is why it's important to know them: spider, pear, shank, whiting, or tab can satisfy even the most discerning palates.

The lower ribs are located behind the shoulder on the upper back.
Its flesh is marbled and perfect for stews, but it may also be grilled if sliced into thin slices.
** Buying Tips
Count 120g to 150g per person if the ribs are barbecued. Count 200g to 250g per person if they're braised.
** Conservation tips
In the coldest area of the refrigerator, the low ribs can be preserved for two to three days.
** Cooking Tips
The bass rib, which is well marbled, may be grilled or pan-fried, but it can also be cooked on its own or with other parts like the collar, which is its neighbor.
The bass rib, whether grilled or pan-fried, must be cooked at high heat to grasp the surface of the flesh and caramelize the juices, keeping as much juice within as possible. Allow 2 to 4 minutes each side of cooking, depending on the thickness of the rib and the flavor of each.
Also, don't cook it right out of the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which might cause the muscle fibers to contract and the flesh to stiffen. Similarly, a brief rest beneath aluminum foil allows the flesh to relax and the heat to be uniformly dispersed, resulting in even more soft meat.
Allow 1 hour 30 minutes of cooking time and 45 minutes in a pressure cooker if you make it in Burgundy or in a tagine, simmering in a casserole dish. It's even better if you make it the day before and reheat it the next day. Remember to make bigger quantities so you may freeze some: simmering foods hold well and will save you time for your next dinner.

Ribs / Entrecotes are the greatest cuts to grill or roast since they are tender sections of the animal. A boneless rib of beef serves as the entrecote. The 7th rib, a prized cut for its tenderness, is great for roast beef.
The entrecote and prime rib are made from the same section of ribs, the ribs' center.
Between the 5th and 11th ribs is a muscle that surrounds the dorsal vertebrae. The entrecote is a boneless prime rib, not a cut between two ribs as the name implies. Both of these cuts of beef are excellent for grilling. Their marbled, short-fiber meat is delicate and delicious.
The 7th is supposed to be the “genuine” prime rib. Entrecote and strip loin are not the same thing. The uncovered rib steak is a rib steak that is cut from the lower ribs. It's less attractive than the covered steak since it's tougher, more marbled, and less tender. A good rib steak may weigh up to 600 g, whereas a prime rib can weigh up to 1 kilogram.
The names of these meats may differ depending on where you live. The rib steak is known as excellent rib steak in Bordeaux, discovery rib steak and reaching rib steak in the North, and doppel focchripp in Alsace.
** Buying advice for choosing the right meat
Entrecote and prime rib are delectable proteins for those who enjoy rare meat.
It's advisable to ask your butcher for a thickness of roughly 2 cm if you want your rib steak to keep its cooking performance. The first entrecote is the most attractive of the entrecôtes. The second entrecote, which is more marbled, is less attractive but still delicious.
Each person need between 180 and 200 grams.
The prime rib should be between 4 and 8 centimeters thick. A prime rib may serve 4 or more people, depending on its size and your guests' appetites.
** Conservation tips
The entrecote and prime rib can be preserved in butcher's paper in the coldest area of the refrigerator for 3 days.
Always remember to remove them from the refrigerator 2 to 3 hours before cooking to bring them to room temperature so that they are not damaged by a large temperature fluctuation.
Allow 6 to 7 hours in the refrigerator to defrost the entrecote and 24 hours for the prime rib if the pieces are frozen.
** Cooking Tips
The entrecote is a beef cutlet that can be grilled or pan-fried. If you prefer to sauté it, keep in mind that you won't need to add any fat since the fat that surrounds it will melt and nourish the flesh. Degreasing the entrecote, even if it involves removing the fat after it has cooked on its dish, is therefore not suggested.
The steak's cooking time is determined by your preferences. Meat can be served raw, rare, medium, or well done. However, we recommend serving it blue or rare since the meat becomes tougher and loses taste as it cooks longer.
To cook the meat well, sear it on both sides over high heat for 1 to 6 minutes, depending on your preferences and the thickness of the piece.
You may just use your finger to determine the steak's cooking stage. It's blue if it doesn't face any resistance when it comes into touch with the flesh. If there is even a smidgeon of resistance, the flesh is rare.
To avoid hardening, take the meat out of the refrigerator a few hours before cooking and allow it rest at room temperature to avoid a thermal shock during cooking, which might cause the flesh to contract. Toughen flesh by removing muscle fibers.
The entrecote is delicious served simply with fleur de sel and freshly ground pepper, but it also goes well with a garlic butter, Provence herbs, a piece of marrow, a tartar sauce, or a sauce prepared with shallots and wine.
Prime rib can be prepared in a variety of methods, including in the oven, under the broiler, in a skillet, or on the grill.
The amount of time it takes to cook a rib depends on its thickness and your preferences. It will take 7 to 15 minutes for each side to cook, flipping it over with meat tongs rather than a fork to avoid pricking the flesh, which causes it to lose fluid and dry up. meat.
If you're going to grill, pan, or barbecue the prime rib, you'll need to sear it over high heat to caramelize the juices and build a crust that will protect it as it cooks over more moderate heat. There's no need to add fat since the fat melts and nourishes the meat.
If you prefer the oven, start by browning the ribs on a grill or in a skillet over high heat, then finish in the oven (thermostat 7, or 210 ° C).
Because the interior of the prime rib may be chilly, it is never presented blue. It is served rare, allowing you to fully appreciate all of its flavors.
It's best to take the rib out of the refrigerator a bit before cooking it and let it rest at room temperature for a while, much like the entrecote.
The prime rib should be served with the flesh separated from the bone and sliced into thick, regular slices.
To improve the flavor of your prime rib, use fleur de sel and freshly ground pepper.

One of the “noble” cuts is the sirloin steak, which is extremely soft.
It may be pan-fried, grilled, or roasted because it is thinner than the entrecote.
According to legend, King Henry VIII of England ennobled the sirloin by bestowing the title of Sir before his name, resulting in Sirloin.
The sirloin, the second noble cut of beef, is also known as striploin.
Because this slice of meat is so close to the tenderloin, this phrase is highly suitable.
Its form, texture, softness, and flavor set it apart.
The sirloin, like the aiguillette, rump, and tenderloin, is a component of the sirloin. The rib eye runs down the spine, on either side of the spine and against the tenderloin.
It has a similar form and feel to a rib steak, however it is thinner and less marbled.
It's a delicate and flavorful cut that doesn't waste a lot of food.
** Buying Tips
Although the sirloin is less tender than the tenderloin, it offers the advantage of being more flavorful. The sirloin is a versatile cut that may be pan-fried, grilled, or roasted. It has a maximum weight of 8 kg.
If you're going to grill or pan-fry the sirloin, go for 2.5 cm thick slices that will feed multiple people rather than a thin slice per individual. When sirloin is thinly sliced, it loses its taste when cooked.
It is preferable not to degrease the sirloin pieces. Cooking them with the fat and leaving it on the plate's border is preferred. To keep the sirloin steaks from curling up during cooking, have the butcher clip the edges.
The sirloin is an excellent roasting cut. It does not bard: its fat coating is sufficient for it, and it also adds taste to the meat. Allow 150 g per person for a roast or sirloin steak.
The T-bone steak is made out of tenderloin and sirloin with a T-shaped lumbar vertebra. Per individual, count 250 g to 300 g.
Kebabs and fondues may also be made using sirloin.
** Conservation tips
The sirloin steak can be preserved in butcher's paper in the coldest area of the refrigerator for 2 to 3 days. Always remember to remove meat from the refrigerator a few hours before you want to prepare it. Return to room temperature so that it is not harmed by a huge temperature variation during cooking.
The sirloin is available in slices or roasted in the frozen food section. It takes 6 hours to defrost sliced portions in the refrigerator and a dozen hours to thaw huge chunks.
** Cooking Tips
The sirloin is a versatile cut that may be pan-fried, grilled, or roasted.
Because the fat around it is insufficient to shield it from the rapid heat of a grill, it will be tastier if it is pan-fried with a little fat for speedy cooking. In addition, the fat helps to keep the scents fresh. It's crucial to sear the surface and caramelize the fluids in order to keep as much juice inside the meat as possible.
Allow 1 to 3 minutes per side of cooking, depending on thickness and flavor.
Remember not to cook it straight from the refrigerator; allow it to get to room temperature first to avoid a thermal shock during cooking, which might cause the muscle fibers to contract and the meat to stiffen. Similarly, a brief rest beneath aluminum foil allows the flesh to relax and the heat to be uniformly dispersed, resulting in even more soft meat.
With a little fat, rib eye roasts bake beautifully. Remember to brown it rapidly in a skillet over high heat before continuing to cook it for 12 to 15 minutes per pound in a hot oven (210 ° C – Th. 7).
If you eat the sirloin steak rare or blue, the tastes will be amplified tenfold.

The filet is the most tender cut of beef, but it isn't usually the most delicious. It's fantastic with tournedos, chateaubriands, and steaks.
The beef tenderloin is a static muscle that serves as a buffer between the lumbar vertebrae of the animal and the digestive system. As a result, while it is a soft slice, it is not the most flavorful. It is made up of three parts: the tip or tail, the heart, and the head, which is made up of little muscles that are somewhat disconnected. The weight of a complete beef tenderloin, untrimmed, is between 3 and 4 kg.
Another muscle is beef tenderloin. It is located inside the rib cage, along the first dorsal vertebrae, and can be served as a steak if correctly cut by the butcher. It is, however, most commonly used in stews and Burgundies.
The filet got its name from the fact that it was brought wrapped up and encircled by threads. Strips and wrapped meat are referred to as “fillet” in English.
The precise origin of the term “tournedos” is unknown. The most well-known case is a ban on specific butchers that was once common in Paris's Halles Centrales. Traders with out-of-date items were compelled to avoid the middle aisles. As a result, the chunks of meat that remained on the market were dubbed tournedos.
Only a piece caught in the net may now claim the moniker “tournedos.”
Montmirail, the famed writer's cook, used the name “chateubriand” in 1856 to describe a 3 to 4 cm thick slice of fillet heart.
** Buying Tips
For a roast, the tenderloin can be purchased whole. To ensure equal cooking, the tip is removed to create a roast with a uniform diameter.
The tenderloin head can be preserved for roasting or chopped into 2 to 2.5 cm thick steaks. The butcher can cut little tournedos with a diameter of 6 to 8 cm and a decent thickness from tip to tip.
Only the tenderloin may be used to cut true tournedos. It's usually wrapped and knotted, although it's not required. It's termed “tournedos style” if it's derived from another cut of beef, and it has to be followed by the name of the cut.
Per person, 120 to 150 g of beef is required.
** Conservation tips
The beef tenderloin was canned and refrigerated for 2 to 3 days in its original packing, parchment paper or butcher tray, in the coldest area of the refrigerator.
To thaw a 1-kg beef tenderloin, count one night in the refrigerator or 13 minutes in the microwave followed by 30 minutes of rest: never defrost to the heart in the microwave to avoid freezing.
Consider the rest time after defrosting, since this will allow the meat to continue to defrost.
** Cooking Tips
Tenderloin of beef is an excellent choice for pan-frying or roasting. Its preparation necessitates a few precautions. Its flesh is very lean, and as a result, it dries out and hardens rapidly if the cooking is not controlled: too high a heat or a long cooking period.
It must be colored over high heat and on both sides in a skillet with a little fat in order to grab the surface and caramelize the juices to make a crust that will protect it, tournedos encircled by a bard or Chateaubriand. 2 to 4 minutes per side for the duration of its cooking at a lower heat. Then, for a Rossini tournedos, serve it with a Béarnaise sauce or a slice of pan-fried foie gras.
When cooked as a roast, it must be encircled with a bard that will adequately shield it from the oven's heat and that you may remove 5 minutes before the conclusion of cooking to ensure consistent color.
Remember not to cook it straight from the refrigerator; allow it to get to room temperature first to avoid a thermal shock during cooking, which might cause the muscle fibers to contract and the meat to stiffen. Similarly, a brief rest beneath aluminum foil allows the flesh to relax and the heat to be uniformly dispersed, resulting in even more soft meat.

The rump steak is delicate and flavorful, and it's perfect for pavé or skewers.
The rump is a section of the sirloin, which is to say the rear of the animal, thigh side, from the tail to the extension of the tenderloin and striploin. It is derived from the English rump (rump) and steak (piece of cooked meat). It's a rather large portion of short-fiber meat that forms the top of the thigh, and it's flavorful and tender.
The rump is made up of the rump steak, which is cut from the bottom; the middle section, which comprises the ball and rump fillet, can be sold raw or roasted. Some butchers separate the rump fillet, which is as tender as or better than the standard fillet, from the ball, which they leave to mature a week longer than the remainder of the rump; leaner and firmer, it requires more time to stale before being grilled or roasted.
** Buying Tips
You might select the aiguillette – 800g to 1 kilogram – for a roast beef since it is an uneven chunk with the bigger half being less tender than the fine tip.
The rump steak will never let you down when it comes to a huge roast: it can be made up of a chunk cut from the entire rump or just the central region.
The stale section of the “rump steak” is wonderful in pavé and rare roast meat.
Count on 150 g per person for a roast and 125 to 150 g for a tournedos-style steak; the rump fillet, which is extremely soft, is served as a pavé.
Barding a roast in a rump steak isn't necessary, but if you want to go all out, choose a beef bard over a pig bard: butchers seldom sell it, but it maintains and accentuates the meat's flavor better.
Avoid entirely wrapped meat since it is more expensive and the flesh remains white, making it less attractive. On either side, like a bard stripe of little more than 10%.
** Conservation tips
To keep the rump steak fresh, wrap it in butcher's parchment paper and store it in the refrigerator's coldest section, approximately 2 degrees.
We can locate rump steak in steak and cubes for skewers in frozen food. Allow 6 to 7 hours in the refrigerator to defrost; 4 minutes in the microwave for 2 steaks and 10 minutes of rest is adequate.
** Cooking Tips
Rump steak is one of the leanest cuts of beef, making it great for kebabs, fondue, mince, slices, steaks, and roasts.
It is when it is pan-fried or grilled that it is at its finest.
In a pan, the pieces of rump must continually be in touch with an extremely hot fatty material. It's critical to grab the surface, which allows the fluids to caramelize and leave as much juice inside the meat as possible.
The rump steak is served rare, allowing all of its nuances to shine through. The cooking time is determined by the thickness of the pieces as well as their individual tastes. You'll only need 1 minute to sear mince, 1 to 3 minutes for a slice, and 2 to 5 minutes for a plate, rotating halfway through.
Also, don't cook it straight from the fridge; let it get to room temperature first to avoid a thermal shock while cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.
A rump steak can be adequate on its own for softness and taste with careful cooking and the correct seasoning of salt and pepper. It can be garnished with a knob of butter seasoned with herbs or spices, a pepper, blue cheese, béarnaise sauce, and so on.
When preparing a roast, wrap it to shield it from the heat of the oven and color it well before continuing to cook it in a hot oven (210 ° C – Th. 7) for 11 to 15 minutes, depending on the desired degree of doneness.
Remember not to cook it straight from the refrigerator; allow it to get to room temperature first to avoid a thermal shock during cooking, which might cause the muscle fibers to contract and the meat to stiffen. Similarly, a brief rest beneath aluminum foil allows the flesh to relax and the heat to be uniformly dispersed, resulting in even more soft meat.

The round heel is a soft and very lean flesh found towards the rear of the thigh, suitable for raw tartare or carpaccio as well as cooked meals.
The round heel is a round and lengthy portion of meat that is sliced into steaks or roast beef. It is distinguished by its lean and honeycomb muscle structure. The nut heel, often known as a garlic clove, is a short-fiber component. It is made up of three segments and is torn from the thigh bone like a garlic clove. Steaks, steaks, and fondue meat come from the biggest, which is particularly soft and 3 cm thick. The second section, which is divided in half by a nerve, is likewise sliced into steaks. The galinette, a 400g nerve and gelatinous muscle that stretches the Achilles tendon and triggers the joint, is sandwiched between the two. Its structure necessitates a long, gradual cooking time.
The nut heel is a meaty muscle that may be cooked or simmered.
The rear region of the center of the thigh is known as the nut heel. The walnut heel nervous is made up of the nut heel, the sole, the heel ring, and the walnut heel anxious.
The nut roost is a braised or roasted long, soft muscle.
The sole, also known as panties, has a lean, short-fiber, and hard flesh.
** Buying Tips
Prefer the round of heel sliced into thin slices or the thick section of the sirloin with walnut for a pan-fried or grilled steak. Request the thick section of the sinew with walnut for a fondue.
For minced steak or tartare, use any of the parts; for a carpaccio, use the round of the heel or the sole. Ask for sole and let it fat for a braising dish.
Choose the sole or round of the heel for a roast beef, which is a particularly good component to cook rare.
Steak, fondue, and carpaccio require 150 g per person, whereas braised meals require 200 g.
** Conservation tips
In the refrigerator, beef will last no more than two or three days. Ground beef and carpaccio should be consumed as soon as possible after purchase.
** Cooking Tips
The nut heel , which was previously used only for stews, is now ideal for grilling and roasting, allowing you to make excellent “knife-cut” tartars.
Small chunks, such as steaks or mince, should be pan-fried rapidly and served rare. The same goes for the roasts, which should be covered to avoid drying out and rapidly tagged before spending 12 minutes in a hot oven (210 ° C – Th. 7) per book. A roast's cooking time should be adjusted according to its diameter: for a long and fine roast, reduce it to 5 to 6 minutes; for a short and thick roast, increase it by the same amount.
Remember not to cook it straight from the refrigerator, either pan-fried or roasted: let it come to room temperature first to avoid a thermal shock during cooking, which might cause the muscle fibers to constrict. as well as hardening the flesh Similarly, a brief rest beneath aluminum foil allows the flesh to relax and the heat to be uniformly dispersed, resulting in even more soft meat.
The round heel Because of its form, the round of heel is great for roasts and exquisite slices of carpaccio.
When preparing a roast, cover it to shield it from the heat of the oven and color it well before continuing to cook it in a hot oven (210° C – Th. 7) for 11 to 15 minutes, depending on the desired degree of doneness.
Remember not to cook it straight from the refrigerator; allow it to get to room temperature first to avoid a thermal shock during cooking, which might cause the muscle fibers to contract and the meat to stiffen. Similarly, a brief rest beneath aluminum foil allows the flesh to relax and the heat to be uniformly dispersed, resulting in even more soft meat.
Carpaccio is traditionally cooked with thinly sliced raw beef drizzled with olive oil and a few drops of lemon. There are several varieties today: always finely sliced raw beef and spices that vary according to the fancy and tastes of individuals who create them. Some have Parmesan shavings on top, while others include mushrooms or capers. If the olive oil is still present, balsamic vinegar may be substituted for the lemon. The pesto has an impact as well. Other condiments and herbs must undoubtedly be explored… The key to a successful carpaccio is to pick a spice that accentuates rather than masks the natural flavor of the meat.
You may make your own carpaccio slices by hardening a piece of circular gîte (without turning it into a frozen block!) After putting it in the freezer, thinly slice it, using a slicer if possible. Ham. Place the slices between two pieces of clear film and flatten them with a rolling pin if they aren't thin enough.

The slice  is made up of six muscles  :
7-The Pear and the Whiting are two soft slices that are perfect for a steak or fondue.
The Pear a little round and beefy muscle looking like a pear, and whose weight fluctuates somewhere in the range of 500 and 600 g, is a piece of short strands, exceptionally delicate. It makes incredible steaks and does something amazing in a fondue or in oriental food.
Whiting : a little, long, level muscle like the fish of a similar name, weighs 800 g to 1 kg. Its filaments are short. It's an extremely delicate piece of steak.
9-The Spider gets its name from the fact that it is made up of long threads that resemble spider legs. This device, designed for steaks, need the services of a butcher. He has to denervate it, which means removing the nerve sections that aren't nice to eat.
extremely unpredictable in shape, the muscle strands of which take after the legs of an insect. It's a little muscle of close to 750 g that the butcher separates and sells like a steak.
The false spider : “twin” muscle of the spider and which takes after it. More rough, the bogus insect is less satisfactory than its “twin”. Better to utilize it for a Burgundy fondue. Insects were once intended to be braised. Pear, whiting and bug are regularly called ” bits of the butcher ” on the grounds that custom directs that the butcher stores them for beginners.
10-A plate slice is a portion of meat from the front of the thigh that is used to produce roasts like roast beef.
The underside The bottom has an uneven thickness. The thin, hard flat half is generally sold chopped, while the thicker, short-fiber portion is sliced into steaks.
** Buying Tips
For a steak, request under tranche in its thickest part, pear, whiting or bug, extremely delectable. The initial two cuts of the cut are regularly ready in pavers “tournedos style”. For a meal hamburger, request the cut wrapped and tied. Ask the butcher for a hamburger versifier, ideally a pork minstrel. The meat poet gives a taste, a fragrance, kinds of hamburger fat that are not viewed as in any case. To attempt to some extent once.
For a hamburger on a string, a Burgundy or Chinese fondue, an outlandish dish produced using portions of meat, request pear or whiting. It takes 150 g for each individual for a steak, 200 g for a dish meat.
** Conservation tips
On the off chance that a steak just saves for a little while in the cooler, a meal meat can stand by a few days in the coldest piece of the fridge.
** Cooking Tips
The Slice
Tenderloin is most commonly used for roasting.
It may also be pan-fried or grilled in steaks for 1 to 4 minutes each side, depending on thickness and flavor.
Cooking time for a roast is 12 to 15 minutes per pound.
It may also be used to make carpaccios.
Remember not to cook steaks or roasts straight from the refrigerator; let them get to room temperature first to avoid a thermal shock during cooking, which can cause muscle fibers to contract and the meat to stiffen. Resting the meat briefly under a layer of aluminum foil will also help it to relax, allowing the heat to circulate evenly and resulting in even more soft meat.
The slice's highest point
Rather than grilling, top-cut steaks are finest pan-fried. Cooking them necessitates taking specific precautions: they must always be placed in touch with a very hot fatty material to grab the surface and caramelize the fluids, leaving as much juice inside the flesh as possible.
The slice platter
It's a portion from which we produce steaks, frying or grilling them for 1 to 3 minutes each side, depending on their thickness and flavor. Whatever degree of doneness is desired, it is critical to sear the steak thoroughly, allowing the surface juices to caramelize and leaving as much juice within as possible.
The slice round
It's a piece that can be roasted, grilled, or pan-fried due to its form.
If you're having a roast, Count 1 to 3 minutes on each side for a steak, depending on the thickness of the piece and the flavor of each.
When preparing a roast, cover it to shield it from the heat of the oven and color it well before continuing to cook it in a hot oven (210° C – Th. 7) for 11 to 15 minutes, depending on the desired degree of doneness.
The moving
This short-fiber piece makes it easy to cook great steaks, to grill or pan, especially to serve rare.
The pears
When eaten rare, the pear intensifies all of its qualities tenfold, although the cooking time varies depending on the individual's preference and the manner of preparation (steak or roast): 1 to 3 minutes each side for the first, and 12 to 15 minutes per pound for the second.
Steaks cooked in a pan must always come into touch with a very hot fatty material, which allows the surface to be seared and the fluids to caramelize, leaving as much juice inside the meat as possible. Mark your roast for a few minutes on high heat before baking it in a hot oven (210 ° C – Th. 7) for the same purpose.
Remember not to cook anything directly from the fridge, whether you're making a steak or a roast.
Whiting
The whiting can be grilled or pan-fried, in steak, in strips in a wok or in cubes for skewers and even a fondue.
Prepared on a skewer, a mild spray of oil will defend it from the heat.
The spider
Slightly marbled, the spider is made in steak, grilled or pan-fried. It is eaten as a substitute rare, which approves you to utterly respect its meat and its lovely juiciness which will be preserved on circumstance that it is seared over excessive warmth on each facets to shade the floor properly and caramelize the juices which will keep a most of juice. inside. Allow 1 to three minutes of cooking on every facet in accordance to the style of every one.
Just pan-fried or grilled, the spider is enough on its own, salted, peppered and lined with its cooking juices.

The sirloin bib is a muscle in the stomach weighing between two and three kilos, the form of which is reminiscent of a baby's bib. Its fibers are lengthy and no longer very tight. This smooth and tasty piece is best for steaks.
The flank bib is a square-shaped piece that sits at the degree of the animal's groin. Like the sirloin steak, its fibers are lengthy and no longer very tight. Well denervated, it is additionally very tasty.
The stew flank is the muscle that wraps the sirloin steak. The weight of this long, flat piece varies from 600 to 900 grams. It is a piece to be boiled with different meats to make … a stew.
These portions of meat may additionally additionally have a one-of-a-kind title relying on the region.
Thus, the flank steak is referred to as longline, false osseline in Bordeaux and Toulouse, primpied in Saint-Étienne, thick flank in Lille and caught vum lappe in Alsace!
The flank steak is regarded as “” flank “in Toulouse and” flanket of aiguillette “in Agen.
The stew flank is referred to as aude in Bordeaux, thick flank in Montreuil-sur-Mer and luppefleich vum lappe in Alsace.
** Buying Tips
The sirloin steak and flank steak are portions of meat made to be pan-fried or grilled. The flank steak is a tasty meat that will enchantment to the best wide variety of human beings thanks to its juiciness and its elongated and free fibers. It takes round a hundred and fifty grams per person, to alter in accordance to the urge for food of every of course!
The stew steak is a little fatty meat, ideal for making this convivial dish that is the stew. You can tie it up, by myself or with the different meats in the stew, to stop it from falling aside for the duration of cooking. For a stew, you want about 200 grams of boneless meat per person, once more to alter in accordance to the urge for food of each.
** Conservation tips
These three types of bibs can be stored in the coldest part of the refrigerator for 2 to 3 days.
** Cooking tips for the flank steak
The sirloin steak is one of the favourite cuts of meat lovers. It has the advantage of being very convenient to cook: sear it in a pan or grill for 1 minute on each and every element to caramelize the ground juices so as to go away the most volume of juice inside, add a pinch of salt and pepper, pinnacle with cooking juices and enjoy!
The shallot flank steak, an integral recipe of French cuisine, will enable you to admire all its style qualities. For this, you in reality want to confine the shallots in a pan with butter. Wait for them to color thru turning them continuously, then add sugar and water and let the total lot caramelize over low warmth until the juice has virtually evaporated.
To have a flawlessly mild sirloin steak, take it out of the fridge some time until now than cooking and go away it at room temperature. This way your bib will now not be subjected to thermal shock which ought to contract its muscle fibers and intent it to harden. To maximize the tenderness of the flank steak, we suggest that you let it leisure after cooking below aluminum foil to allow the meat to loosen up and the warmness to distribute evenly.
Flank steak has a texture comparable to that of sirloin steak. It can additionally be organized in the pan or on the grill. Cooking time varies from 1 to three minutes per aspect relying on the thickness of the meat and your preferences. However, it is higher to eat this uncommon piece. Cooking too lengthy will make it lose taste. You can accommodate your flank steak with herbs or add a pinch of delusion and exoticism via making ready it, for example, with a marinade made from Asian condiments.
As with the sirloin steak, it is endorsed to take the flank steak out of the fridge some time earlier than cooking and go away it at room temperature to keep away from a thermal shock that will reason it to harden. Again, it is beneficial to let it relaxation beneath aluminum foil.
The stew steak is, as the identify suggests, a piece used in the stew. It is a piece of meat for boiling, now not grilling or pan-frying, to which are commonly introduced different meats of specific textures and greens such as carrots, turnips, cabbage and potatoes. Good to know: a stew cooked the day earlier than is tastier.

The Shank , positioned on the stomach of the beef, is a very gentle piece used to make steaks.
A “noble” piece, it have to be targeted with the aid of the butcher.
The shank and the tab are section of what is usually referred to as the “pieces of the butcher”, due to the fact they are challenging to detail: they are existing in confined portions on the animal, and require giant work on the phase of the butcher who need to be affected person to put together them.
The shank is characterised by way of lengthy and very seen fibers. It is frequently reduce into steaks.
The tab is additionally eaten in steak, and to stop it from hardening, it must be tasted rare.
** Buying Tips
The shank and the tab, due to the fact of their rarity and their specific preparation, are no longer bought in supermarkets and medium-sized stores. Considered as tripe merchandise , the shank and the tab, nevertheless uncommon amongst butchers, are supplied by using tripiers.
** Conservation tips
The shank  and tab, like any steak, will keep for  two to three days in the refrigerator.
** Cooking Tips
The shank is eaten pan-fried or grilled, just salted and peppered. It is necessary to draw close the floor to caramelize the juices, so as to depart as a whole lot juice as viable internal the meat.
Its marbling, these great filaments of fats that run via its flesh, nourishes it and offers it that taste so plenty preferred by means of enthusiasts of long-fiber meat and cooked rare: 1 minute on every side, taking care to flip it over with a meat tongs .
Also have in mind now not to cook dinner it at once out of the refrigerator: let it come again to room temperature for a while, to keep away from a thermal shock all through cooking which dangers contracting the muscle fibers and hardening the meat. Likewise, resting gently underneath a sheet of aluminum foil will enable the meat to relax, the warmth to distribute evenly, ensuing in even greater soft meat.

The Tab , like the Shaft, is a piece of the stomach referred to as a “butcher's piece”, requiring guidance work. It is additionally used for steaks and grills.
The shank and the tab are section of what are usually known as “pieces of the butcher”, due to the fact they are challenging to detail: they are current in restricted portions on the animal, and require huge work on the section of the owner. butcher who ought to be affected person to put together them.
The shank is characterised via lengthy and very seen fibers. It is regularly reduce into steaks.
The tab is additionally eaten as a steak, and to stop it from hardening, it need to be tasted rare.
** Buying Tips
The shank and the tab , due to the fact of their rarity and their precise preparation, are no longer offered in supermarkets and medium-sized stores. Considered as tripe merchandise , the shank and the tab, nevertheless uncommon amongst butchers, are supplied through tripiers.
** Conservation tips
The shaft and the tab , like any steak will keep  two to three days in the refrigerator.
** Cooking Tips
The tab is eaten pan-fried or grilled, and in particular uncommon to extend all its flavors: 1 minute on every side, taking care to flip it over with a meat tong. It is necessary to sear the floor to caramelize the juices, so as to go away as plenty juice as viable internal the meat.
Just pan-fried, salted and peppered, the tab delights fans of long-fiber meat.
Also take into account now not to prepare dinner the tab immediately out of the refrigerator: let it come returned to room temperature for a whilst to keep away from a thermal shock all through cooking which dangers contracting the muscle fibers and hardening the meat. Likewise, resting gently below a sheet of aluminum foil will enable the meat to relax, the warmth to distribute evenly, ensuing in even greater gentle meat.

The Aiguillette baronne is so known as due to the fact traditionally the piece was once reserved for the rich, made in “fashionable beef” in a casserole dish. Piece of the thigh, these days it is served as steaks to grill or pan.
The aiguillette baronne , “twin sister” of the aiguillette du rumpsteak, is a long, conical piece, like a giant needle, consequently its title aiguillette.
Regional appellations: The aiguillette baronne is referred to as carrot in Lille and Douai, kerchief, fillet pendant or aiguillette de coeur in quite a number provincial cities and Burehietel in Alsace.
The starting place of the phrase “baroness” is now not exactly known. It is viable that this time period of aiguillette baronne used to be born of a funny story launched through a butcher who, making ready an aiguillete for a baroness, would have stated thru the save “send the aiguillette of the baroness”.
** Buying Tips
The cooking in a pot and casserole having these days regained their letters of nobility, the aiguillette baronne is a very true piece to braise if it is marbled enough. To prepare dinner it in stylish beef, it ought to be larded by using the butcher to make it softer. If it is supposed for cooking in the oven, in roast beef, it can be left in its shape, gently peeled from its aponeuroses with the aid of the butcher and now not tied or peeled and wrapped in a pork bard, continually higher than a bard. pork.
For a roast or a braised dish, it takes 200g per person. Steaks, one hundred fifty to one hundred eighty g, are reduce into the tip of the aiguillette.
** Conservation tips
Leave the aiguillette in the butcher's parchment paper and area it in the coldest region of ​​the fridge .
** Cooking Tips
In the past, the aiguillette baronne was once organized in stylish beef, in a casserole dish.
Its lengthy fibers and its refined marbling, however, make scrumptious steaks to grill or pan, however additionally roasts that are now not endorsed to tie up and cook dinner at too excessive a temperature.
It is excellent to pan-fry the steaks so that their fibers flourish. For the equal reason, it is vain to tie a organized roast in the baronne aiguillette: it wants to swell a little to supply the satisfactory of itself.
Also take into account now not to prepare dinner it immediately out of the refrigerator: let it come lower back to room temperature for a whilst to keep away from a thermal shock at some point of cooking which dangers contracting the muscle fibers and hardening the meat. Likewise, resting gently below a sheet of aluminum foil will enable the meat to relax, the warmness to distribute evenly, ensuing in even greater soft meat.

Located at the quit of the rib bones, the flat rib is made up of a set of thirteen ribs that show up as a panel. The first 5 ribs are stated to be discovered. The subsequent six are known as blanketed ribs due to the fact they are blanketed with muscle and a mild layer of fat. The remaining two ribs, meanwhile, take the identify of stew.
Today we hardly ever make any distinction, at the butcher's, between these exclusive appellations.
The uncovered flat-rib is fashioned through the 5 ribs which are positioned below the shoulder. Shoulder that have to be lifted earlier than discovering these ribs, therefore their name.
The protected rib is made up of the different eight ribs of the thoracic cage which are, as their identify suggests, blanketed with pretty thick muscle tissue , with lengthy fibers, and streaky.
The facet dish is a tasty meat due to the fact it is positioned close to the bones.
** Buying Tips
The facet Ribs is a meat with lengthy fibers. It is terrific boiled and served hot. Warm or bloodless and shredded, it approves you to put together scrumptious combined salads.
To cook dinner it in a pot, reduce the ribs in 1/2 and tie them with a string.
The uncovered aspect dish, leaner than the protected facet dish, is supposed to be boiled (stew, stew, red meat bourguignon …), if viable with bone in.
Large pieces, consisting of two to three ribs, can be cooked complete in the pot, for example, or boned, rolled and tied into a string. This closing education is appropriate for braising the protected aspect dish. The blanketed facet dish can additionally be grilled.
In the pot-au-feu, it is really useful to mix three extraordinary meats for a higher flavor, however you need to be aware of that the facet dish can, on its own, provide an high-quality stew.
It takes 250g to 300g of bone-in meat, per person.
** Conservation tips
The side  Ribs can  not be  kept  for more than two days in the refrigerator, in its coldest part.
** Cooking Tips
The rib dish is historically section of the composition of the pot-au-feu, in lengthy cooking in a massive extent of broth. Simmer it with different portions of one-of-a-kind texture and flavor: scoter, gîte… If you select the flavors of the broth, vicinity the meats in bloodless water with an fragrant garnish, carry to a simmer and proceed cooking three minimal hours. But if it is the flavors and tenderness of the meats that are vital to you, immerse them in a giant extent of flavored boiling water and let them prepare dinner for at least three hours.
It takes about three to four hours of cooking in a usual casserole or casserole dish and from 1 hour 30 to two hours in a stress cooker.
But it can be baked or barbecued. In the oven, however, it have to cook dinner for a lengthy time, almost three hours, surrounded or now not with the aid of vegetables, for a confit and smooth meat to perfection. For barbecue cooking, it is first-rate to let the meat, entire or reduce into pieces, marinate for countless hours in the fridge in a mixture of ketchup and spices earlier than cooking it on now not too severe embers, in the fashion. Texan.

A heritage from our culinary traditions and perpetuation of taste, the scoter consists of quite a few pieces:
17-The steak scoter, additionally referred to as walnut or scoter ball. It is a pretty lean darkish crimson meat, cut up in half of by way of a central nerve. It is served as a steak, roasting slice or on a skewer.
The braising scoter, additionally recognized as paleron or paddle, is a slow- cooking gelatinous piece that continually stays tender and by no means dry.
21-The pot-au-feu scoter enters the pot-au-feu and can additionally be braised, cooked as a stew. It is the best piece for the Parmentier hash.
The underside of the scoter or the pallet pinnacle is served grilled or pan-fried.
** Buying Tips
Think the steak scoter for roast beef, kebabs, steak or floor beef.
The braising scoter is suitable for braising , stews, trend beef… It have to be remembered that the scoter, gelatinous meat, continually offers appropriate consequences when it is cooked in a humid environment. The pot-au-feu scoter is softer when taken on the blade side: it makes scrumptious stews and excels in modern-day beef. On the lodging side, the scoter is a little stringy: it is higher to reserve it for the stew.
It takes one hundred fifty g per character for a braised or a pot-au-feu.
** Conservation tips
Beef will no longer hold for extra than two or three days in the refrigerator.
The steak chopped must be fed on straight away purchased.
** Cooking Tips
The steak scoter is cooked, as its identify suggests, in steaks, grilled or pan-fried, accompanied or named after a sauce.
As with all steaks, it is vital to sear the floor to caramelize the juices, so as to depart as a good deal juice as viable inner the meat. Depending on its thickness and the style of each, it takes 1 to three minutes of cooking on every side, taking care to flip it the usage of a meat tong.
Also understand now not to cook dinner it without delay out of the refrigerator: let it come returned to room temperature for a while, to keep away from a thermal shock in the course of cooking which dangers contracting the muscle fibers and hardening the meat. Likewise, resting gently underneath a sheet of aluminum foil will permit the meat to relax, the warmness to distribute evenly, ensuing in even greater soft meat.
The scoter , less assailable than its steak cousin, have to simmer lengthy and gently to categorical all its fondant.
It can be cooked on its personal or with different portions to simmer like the gîte (hind shank) or the pot-au-feu twin. Just one rule, supply cooking time and it will divulge all its strengths. You ought to enable about two hours of cooking in a common casserole dish and 1 hour in a strain cooker. You can prepare dinner it the day earlier than to reheat it the subsequent day, it will solely be better. Also be mindful to put together large portions to maintain some in the freezer: simmered dishes hold very properly and you will keep time for your subsequent meals.
The scoter is additionally section of the pot-au-feu pieces.

The Paleron is a piece of shoulder that is company and gelatinous. It is properly suitable to stews or braised dishes such as red meat with carrots.
The chuck is above all a piece that have to simmer for lengthy hours. But it additionally makes notable steaks as lengthy as it is trimmed with the aid of the butcher.
This everyday shoulder piece sits close to the collar . This short-fiber, lean muscle is crossed in the center through a massive nerve. To cook dinner the chuck in a pot or for braising, it is left whole. For grilling, the butcher opens it in half of to put off the aponeuroses and solely serves the pinnacle piece. The less attackable backside section is used for floor steak or reduce into portions for stews.
** Buying Tips
Whole, the pallet weighs about two to three kg. For a stew, take a single stunning piece.
For mild cooking in a casserole, braised, bourguignon , stew, etc., it can be total or reduce into pieces: the butcher then gets rid of the central nerve.
For a steak or pork on a string, ask for the pinnacle of the chuck.
Count 200 g per man or woman for boiled and braised , one hundred fifty g for a steak.
** Conservation tips
The paleron is every so often provided in mixes of pot-au-feu, related with dish of ribs .
When frozen, it is first-class to let it thaw for various hours in the refrigerator, earlier than cooking it. Otherwise, cowl the nevertheless frozen meat with bloodless water and enable an extra cooking hour: the meat will be a little drier; to retain its softness, choose for cooking in a stress cooker.
Meat maintains nice between zero and + three ° C. Avoid hermetic plastic bins and aluminum foil. Prefer a waxed paper which prevents drying out whilst permitting air to circulate.
** Cooking Tips
The chuck  is the king of simmering!
The gelatinous band, which crosses it in its center, gives it this inimitable texture and this incomparable softness by melting during a long and gentle cooking.
Beef with carrots is certainly the recipe that best suits the paleron.
If you prepare it in Burgundy or in a tagine, simmered in a casserole dish, allow about 1 hour 30 minutes of cooking and 45 minutes in a pressure cooker.
You can cook it the day before to reheat it the next day, it will only be better.
Also remember to prepare larger quantities to keep some in the freezer: simmered dishes keep very well and you will save time for your next meals.
However, well dressed, that is to say free of its gelatinous strip, the chuck can be grilled or pan-fried, like a steak!

The steak twin , as the title suggests, is reduce into a steak. He has his twin: the pot-au-feu twin. The steak twin is a long, short-fiber muscle that is grilled or pan-fried.
** Buying Tips
The steak twin can be organized in thick steaks to consume undeniable or topped with a pepper or Roquefort sauce . It takes about 150g per person.
** Conservation tips
The steak twin will hold for one to two days in the fridge in its coldest part.
** Cooking Tips
The steak twin is cooked, as its identify suggests, in steaks, grilled or pan-fried, accompanied or named after a sauce.
As with all steaks, it is vital to sear the floor to caramelize the juices, so as to go away as a great deal juice as feasible inner the meat. Depending on its thickness and the style of each, it takes 1 to three minutes of cooking on every side, taking care to flip it the use of a meat tong.
Also be mindful now not to cook dinner it without delay out of the refrigerator: let it come lower back to room temperature for a while, to keep away from a thermal shock for the duration of cooking which dangers contracting the muscle fibers and hardening the meat. Likewise, resting gently below a sheet of aluminum foil will permit the meat to relax, the warmth to distribute evenly, ensuing in even greater soft meat.

The flank – known as the small brisket -, the tendron, the center of the brisket, the huge give up of the brisket, are 4 portions that correspond to the ventral section of the beef, additionally known as the udder of the beef.
24- The flank is made up of the muscle groups of the abdomen. Very flat, boneless, it weighs about 7 kg. It can be diagnosed by way of the cartilages which alternate with bands of muscle groups of medium length, pretty streaky and with lengthy fibers.
This meat, with a barely association chew, is used too little, which is a disgrace due to the fact it is very good.
25- The tendron , which is the belly wall of the beef, can weigh 10 kg and occasionally even more. It is made up of muscle layers that alternate with fatty tissue and rib cartilage.
The center of the chest is made up of layers of muscle separated by way of layers of cartilage. It is a long, flat piece of meat, most frequently bought rolled and tied.
26- The big breast , positioned beneath the shoulder, consists of three pectoral muscle groups separated by using two or three cartilaginous layers. It is a streaky and tasty meat. Fans additionally select these portions to these from the shoulder, which are leaner, such as the scoter or the twin.
20- The pot-au-feu twin is a gelatinous meat, supposed for stews, stews, bourguignon, and of direction pot-au-feu.
23- The gîte (hind hock) : the title of this gelatinous piece comes from the verb “gésir”, which skill to lie down in Old French, due to the fact the muscle groups of the hock contact the floor when the animal lies down.
** Buying Tips
Consider the flank for the stew: it will add flavor to the liquid.
The huge brisket is ideal for a braising meal or coarse salt beef. It's also a fantastic ground beef for cooking.
When the tendron is fried with its bones, it tastes as excellent hot as it does cold, and it has a ham-like flavor. Remove the bones and marinade in brine for a barbeque.
250 to 300 g of meat per person is a good estimate.
** Conservation tips
These meats do not keep  for more than two days in the refrigerator in its coldest part.
** Cooking Tips
The flank
The flank, alongside with the dish of ribs and the breast, is section of the pot-au-feu that it specifically flavored. It requires lengthy and gradual cooking over low heat, at least three hours at low simmering in a giant extent of broth, so that its fibers soften and come to be soft.
If you decide on the flavors of the broth, location the meats in bloodless water with an fragrant garnish, deliver to a simmer and proceed cooking for at least three hours. But if it is the flavors and tenderness of the meats that are essential to you, immerse them in a massive extent of flavored boiling water and let them cook dinner for at least three hours.
It takes about three to four hours of cooking in a regular casserole or casserole dish and from 1 hour 30 to two hours in a stress cooker.
Tendron
It is a piece to simmer, by myself or with different pieces, however additionally to grill beneath positive conditions. To grill it, reduce it into very skinny slices lengthwise, marinate it for a few hours in the fridge in a combination of olive oil, herbs and spices earlier than cooking it on a barbecue or a grill.
The center of the chest
The center of the breast excels in a pot-au-feu or lengthy simmered in a casserole dish, at least three hours. To reduce this cooking time in half, decide for the strain cooker: 1 hour 30 minutes after turning the valve.
The massive breast
Due to its proximity to the center of the breast , the huge cease of the breast has the identical culinary characteristics and is cooked identically, in a pot-au-feu or in a casserole dish.
If you put together these portions in burgundy or tagine, simmered in a casserole, permit about 1 hour 30 minutes of cooking and forty five minutes in a stress cooker. You can prepare dinner them the day earlier than to reheat it the subsequent day, they will solely be better. Also take into account to put together large portions to hold some in the freezer: simmered dishes hold very nicely and you will keep time for your subsequent meals.
For a pot-au-feu, simmer them with different portions of distinct texture and flavor: scoter, facet dish …
If you choose the flavors of the broth, region the meats in bloodless water with an fragrant garnish, deliver to a simmer and proceed cooking for at least three hours. But if it is the flavors and tenderness of the meats that are vital to you, immerse them in a massive extent of flavored boiling water and let them cook dinner for at least three hours.
It takes about three hours to four hours of cooking in a typical casserole or casserole dish and 1 hour 30 to two hours in a stress cooker.
The pot-au-feu twin
The pot-au-feu twin, less attackable than its steak twin, need to simmer lengthy and gently to specific all its fondant.
It can be cooked on its very own or with other portions to simmer such as the heel (hind shank) or the scoter. Just one rule, supply cooking time and it will divulge all its strengths. You must enable about two hours of cooking in a standard casserole dish and 1 hour in a strain cooker.
You can cook dinner it the day earlier than to reheat it the subsequent day, it will solely be better. Also have in mind to put together large portions to preserve some in the freezer: simmered dishes preserve very nicely and you will keep time for your subsequent meals.
The gîte (hind hock)
The gelatinous meat of the lodging and its bone supply the simmered dishes a fantastic creaminess. The heel or hind shank can be cooked on its own, with or besides the bone, or with different portions to simmer such as the collar to put together scrumptious stews or stews.
If you put together it in a bourguignon or in a tagine, simmered in a casserole dish, enable about 1 hour 30 minutes of cooking and forty five minutes in a strain cooker. You can prepare dinner it the day earlier than to reheat it the subsequent day, it will solely be better. Also bear in mind to put together large portions to preserve some in the freezer: simmered dishes preserve very properly and you will retailer time for your subsequent meals.
For a pot-au-feu, simmer it with different portions of distinct texture and flavor: scoter and facet dish.
If you opt for the flavors of the broth, location the meats in bloodless water with an fragrant garnish, deliver to a simmer and proceed cooking for at least three hours. But if it is the flavors and tenderness of the meats that are essential to you, immerse them in a massive extent of flavored boiling water and let them prepare dinner for at least three hours.
It takes about three to four hours of cooking in a usual casserole or casserole dish and from 1 hour 30 to two hours in a strain cooker.

The oxtail is the caudal appendage of cattle, as the name implies. It's made up of bone that's encased in flesh. It is a gelatinous and delicious meat that has just resurfaced on our menus after a long period of oblivion.
It's considered a tripe product, and it's a simmering meat that's very ideal for stew, stew, or stew since the bone adds a lovely aroma to these dishes. The renowned English oxtail soup is also made with it.
Anecdote: the English oxtail soup is a broth cooked with oxtail and vegetables, garnished with a brunoise, baked in the oven, and seasoned with Sherry. This soup's roots would have been following Louis XIV's revocation of the Edict of Nantes. French Protestants who had moved to England made a living by preparing the oxtails left on the skins by London butchers.
** Buying Tips
When purchasing oxtails, make sure the flesh is a bright red and the fat is white. The thicker foundation is more meaty and delivers more flesh; bones and fat must be considered when determining the amount needed; 250 to 275 g per person is recommended.
** Conservation tips
The oxtail can  be kept for  48 hours in the refrigerator and freezes in sections.

The collar, a muscle of the animal's neck, is one of the so-called “front” elements that are often overlooked by buyers due to their unfamiliarity. In general, the collar should simmer, which means it should be cooked over a low heat for a long period.
** Buying Tips
In stews and other stews, the soft and flavorful collar is appreciated.
Per individual, 200 to 250 g is required. Reheated stews are usually better, and having some on hand in the freezer is always a smart idea. Keep in mind that bigger quantities should be prepared.
The collar can be available as a frozen product in Burgundy or Blanquette combinations.
** Conservation tips
The necklace  will keep for two to three days in the refrigerator, in its coldest part.
** Cooking Tips
The streaky flesh of the collar adds flavor and moisture to stews. The collar can be cooked alone or in a stew with other meats like as gîte (hind shank) or bass-rib. There is only one rule: allow cooking time to exhibit all of its virtues. In a standard casserole dish, allow 2 hours of cooking time and 1 hour in a pressure cooker.
Cooking the jewelry the day before and reheating it the next day will only make it taste better. Remember to make bigger quantities so you may freeze some: simmering foods hold well and will save you time for your next dinner.

The Cheek Plate,  a very firm piece, is often used for braising dishes or bourguignon

The Tongue is considered a suppressant. Cooked whole, it is braised and served in sauce.

To get the most out of beef's health benefits, it's crucial to prepare it properly to minimize the production of potentially carcinogenic chemicals. Avoid charring or overcooking meat, and use less frying, grilling, and barbecuing.
Temperatures to be measured with a meat thermometer while cooking
Roast at 57 to 60 degrees Celsius (135-140 degrees Fahrenheit). After cooking, set aside for 15 minutes. The internal temperature will rise 3 to 5 degrees further.
Steak: 63 degrees Celsius (145 degrees Fahrenheit). Place the thermometer in the meat horizontally;
72°C (160°F) for ground beef
Is it necessary to let the meat rest before cooking?
Allowing meat to remain on the counter until it reaches room temperature is no longer suggested; instead, it is preferable to transfer it directly from the refrigerator to a pot or skillet.
Here are some pointers for properly cooking beef while preventing food illness.
If at all feasible, cut the meat yourself right before cooking it with a big knife or a meat grinder; the risk of bacterial multiplication will be considerably decreased.
Utensils, containers, plates, and cutting boards that come into touch with raw meat must be maintained with extreme caution. After each usage, quickly wash them in hot, soapy water. Rub the work surface with vinegar or half a lemon without the juice on a regular basis.
If you wish to cook chunks of beef in a slow cooker (crock pot or slow cooker) with low cooking temperatures, bring them to a high temperature first to kill any germs that may have survived the cooking process in the oven. the top layer
The less sensitive parts will benefit from marinating in an acidic preparation for one to five days in the refrigerator, which must include citrus juice, wine, cider, vinegar, or yogurt. Add your favorite herbs, a nice olive oil, soy or Worcestershire sauce, honey, and so forth.
The pieces to be roasted can be brined in water with sugar and salt for 24 hours before roasting. The meat should then be refrigerated for one day. After this therapy, it will be considerably more sore. After removing a roasted piece from the oven, let it to rest for 15 to 20 minutes to allow the fluids to properly disseminate throughout the meat. To keep it warm, cover it with a layer of aluminum foil. Finally, buy roasts and pieces to brais with the bones as much is feasible. They provide flavor to the meat and keep it from shrinking too much while cooking.
Offal preparation
Tongue: to remove pollutants, rinse it under cold water for an hour or just soak it in water that has been changed several times;
Eliminate the translucent membrane covering the liver and soak it in milk to remove some of the bitterness;
Fresh tripe needs a lengthy cooking time (a dozen hours, and even more). It's preferable to buy them half cooked and then cook them according to your preferences.
** hamburger With minced garlic and onions, thyme, parsley, or other herbs of your choosing, you may make the necessary hamburger. Toss in some chopped black olives for a unique flavor. Add a raw egg and breadcrumbs if the mixture isn't homogenous enough. Combine the ingredients and brown in a skillet or under the broiler in the oven. Serve with a roasted pepper coulis on the side.
** steak tartare The fillet must first be sliced into slices, then into cubes, and finally minced to make the steak tartare, which is thought to have been originated by the Tartars in the sixteenth century. Combine one egg yolk, a finely chopped shallot, salt, pepper, a little sunflower oil, chopped parsley, and a few drops of white wine, if desired, to add acidity.
** carpaccio The popularity of carpaccio, a raw beef dish named after a Venetian Renaissance painter, is attributed to the delicateness of its slices. To succeed, place the fillet in the freezer for 10 minutes before slicing; it will be much simpler. Using salt and pepper, season the bottom of a dish. Season with salt and pepper before adding the meat pieces. Serve with a lemon-olive-oil vinaigrette on the side. Serve with an arugula salad and bread croutons, garnished with a julienne of blanched lemon zest.
** The stew is made with shoulder meat that has been chopped into cubes and cooked in a thick casserole dish with red wine, garlic in a jacket, a bay leaf, a few cloves, and dried citrus peels in a thick casserole dish. Add a slice of unsalted bacon to the mix. Cooking time in the oven is 3 to 4 hours, or 8 to 10 hours in a slow cooker set on low.
** Make your own dried meat at home.
Jerky (dried beef) is unsurpassed for journeys or adventures. It's accessible in stores, although it's frequently processed with nitrites and produced from reconstituted ground meat. Jerky that isn't minced isn't real jerky. You can prepare it at home by slicing the meat against the grain into thin pieces. Place the slices in a pot of boiling water or a simmering marinade and remove them as soon as the liquid returns to a boil. Then dehydrate or bake the slices for 7 to 12 hours at 60 to 72 degrees Celsius (160 degrees Fahrenheit), or until the meat is dry but not fragile.
** Serve the remaining beef with fried eggplant flesh, shallots, lime juice, and a touch of sugar in a warm salad. If preferred, add a pinch of cayenne pepper.
** The heart is cut into 1 to 1.5 cm thick slices and cooked until it has a lovely rare pink color. You may alternatively keep it whole and stuff it before baking it on a low heat setting. Cook it in a mixture of brown stock and red wine, or in milk and white stock.
** Poach the prepared tongue (see the Offal part above) in a 45-minute-cooked court-bouillon made with water, onions, leeks, carrots, garlic, celery, a bouquet garni, juniper berries, salt, and pepper. Cook until the tongue is fully cooked. Remove the white skin that covers it, then slice it into beautiful slices and serve with a gribiche sauce;
** Simmer the tail in vegetable stock for a long period and serve as a soup. Put it in cold water and bring to a boil; add veal feet, onions, pepper, one or two stalks of celery, one or two carrots, a head of garlic, and a bouquet garni; simmer until the flesh comes off the bones; shred the meat and serve with the reduced broth and mashed potatoes.
** Beef is cooked in curries in Asia and eaten with rice or rice noodles. It's gently simmered in coconut milk and cream in Thailand. It's cooked in a wok with a lot of chopped veggies for the Chinese.

Red meat intake is often excessive in wealthy countries. However, excessive intake has effects, and it is critical to understand the long-term hazards.

The impact of red meat diet on the occurrence of certain malignancies is debatable. Several studies conducted in many countries have found a link between excessive red meat intake and an increased risk of colorectal cancer in both men and women. While several studies have failed to find a link between red meat intake and the risk of colon cancer, researchers have shown that consumers of lean beef had a lower risk of colorectal cancer.
Furthermore, this association would be more noticeable if the daily consumption of red meat was larger than 140 g. In persons who already have colorectal adenoma, reducing meat diet does not appear to reduce the chance of tumor recurrence.
In some studies, red meat (and animal fat) consumption has been linked to an increased risk of breast cancer, while others have shown no link. Furthermore, eating red meat or beef has been associated to an increased risk of malignancies of the pancreas, lungs, gallbladder, stomach, and esophagus, as well as some forms of prostate cancer. It's worth noting that not all of these research employed the same data gathering procedures, which might have resulted in bias in the evaluation of actual red meat intake.
Some writers have attempted to qualify the dispute about the influence of red meat eating on cancer risks. Researchers have shown that, whereas red meat intake in some nations has decreased over time, the prevalence of colorectal cancer has increased. One theory to explain this finding is that a diet high in red meats is connected with a poor consumption of “cancer-protective” foods (such as fruits and vegetables). As a result, red meat would not be directly implicated, but rather a lack of defensive chemicals in vegetables. Other research has looked more closely at the chemicals (whether protective or not) that may be involved in the reported effects.

When meat is cooked at high temperatures, several potentially carcinogenic chemicals are generated, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) (PAHs). The manner, temperature, and degree of cooking all influence the creation of these chemicals. Large levels of these carcinogenic chemicals are produced by grilling, barbecuing, and frying, but baking, roasting, and stewing create minimal amounts. Overcooking meats has been linked to a variety of cancers in several studies. Browning or charring the outside of the meat, for example, should be avoided while ensuring that the meat is cooked thoroughly enough to eradicate pathogens.

According to a new study, a sugar molecule known as Neu5Gc (N-glycolylneuraminic acid) present in beef, lamb, and pork meat, as well as dairy products, triggers an immune response that can lead to persistent tissue inflammation and hence contribute to the establishment of malignant tumors. In mice, long-term exposure to this sugar elevated their risk of cancer by five times. Meat and offal consumption has been related to increased inflammation in those who suffer from inflammatory illnesses.
Researchers recently discovered that persons who consumed more than 58 grams of meat each day had nearly double the risk of developing rheumatoid arthritis. The presence of numerous components in meat (including the kinds of lipids, proteins, iron, and nitrites in meat) might partially explain these relationships, but additional research is needed to pinpoint the exact dietary chemicals implicated. The statistics currently available do not allow us to infer without a shadow of a doubt that eating meat increases the risk of developing inflammatory illnesses. People at risk of or suffering from arthritis should continue to restrict or minimize their meat diet in order to reap the benefits of the good effects linked with it.

Women who ate beef or ham more than twice a week had a greater chance of acquiring type 2 diabetes than women who ate less than once a week, according to an observational research. Beef's cholesterol, proteins, and iron are dietary components that may explain some of the link between type 2 diabetes and the consumption of beef. Furthermore, two large studies found that a “western” diet (characterized by a high consumption of red and processed meats, high-fat dairy products, refined sugars, and desserts, among other things) was associated with a higher risk of type 2 diabetes in men and women than a “prudent” diet (characterized by a high consumption of fruits, vegetables, fish, poultry and whole grains). These studies have connected a high diet of red meat to an increased risk of diabetes in women.

Foodborne illness can be caused by ground beef. Escherichia coli (E. coli) is a bacteria that lives naturally in cattle's intestines and can contaminate the surface of meat before slaughter. The action of grinding beef can distribute germs throughout the flesh. Food safety precautions, on the other hand, can help avoid food poisoning. Aside from cleaning hands and work surfaces, it's critical to avoid cross-contamination of raw meat with other foods or surfaces, and to make sure the beef is thoroughly cooked. The Canadian Food Inspection Agency (CFIA) publishes internal cooking temperatures on its website. Stomach pains, nausea, vomiting, diarrhea, and fever are all symptoms of food poisoning.