Beef brisket whole fat on
Sliced tendon is particularly used for roasts.
The burger is made of 100% beef muscle. It is highly appreciated by the French, 83% (1) have a positive image of it because of its practicality, its price, its taste and its nutritional qualities (rich in protein, source of iron and vitamins of the B group). Here are a few tips to follow in order to consume it properly.
The top of pallet, also called "Surprise" is a rare piece of beef, which is not very well known and in very limited quantities. This tender and juicy piece of beef was most often reserved for the butcher or his best customers! Not surprisingly, it is indeed a piece to grill!
The chuck is the king of the stew! The gelatinous strip that runs through its center gives it this inimitable texture and unique softness as it melts during a long and gentle cooking process. Beef with carrots is certainly the recipe that best suits the chuck.
The star of the pot au feu and the stew, soft and gelatinous, the beef shank can also be simmered with lentils. Its bone with marrow gives taste to your dishes.
Located at the ends of the rib bones, the rib-eye is made up of a set of 13 ribs that appear as a panel. The first five ribs are called exposed. The next six are called covered ribs because they are covered with muscles and a light layer of fat. The last two ribs are called pot-au-feu.