Lean muscle of the Rump that sits between the sirloin and top side. Great all-around steak or an excellent cut for a Beef Roast or Rump Roast.
Eye of rump is a short, lean, log-shaped muscle. It can also be kept whole and tied for roasting. Perfect for a Beef Wellington or wrapped in bacon.

A lean large muscle in the hind leg. Its lack of fat and marbling makes it perfect for slow cooking, roasting or braising. This muscle is also great to cut into steaks for frying, grilling or fondue.
All pieces are suitable for ground beef, carpaccio or tartare.

This muscle sits on the outside thigh of the hind leg. Lean cut that is best to dice or slice for slow cooking. When tendernized, this meat becomes very rich in flavor. Great to use for Corned Beef. As a roast, best cooked on the rare side. This cut is also great for frying, grilling, fondue (cut in to cubes), carpaccio (thinly sliced) or tartare (ground or hand minced).

It is famous and well liked in South American countries, especially Brazil where it is known as "Picanha"

The tail of the beef comes with a section of bone with marrow and portion of meat. It is rich in gelatin and delicious for braising, stewing, in a pressure cooker or to use in soup (Pot au Feu).

It is located from either the lower part of the front quarter (shoulder) or back quarter (rear leg). The bone-in shank will give incredible flavor to your dish because of the rich marrow.

A large, triangular muscle that sits at the bottom of the sirloin. This cut is great as a roast or grilled. Excellent when sliced thin and against the grain. Its deep beef flavor makes this a and all-around favorite.

A long and thin cut that is found in the diaphragm muscles of the steer. It has an intense beef flavor, more so than flank steak. It is the classic cut used in fajitas or stir fry.

This cut comes from the short loin. You get the best of both worlds: Tenderloin and Strip loin: super tender, buttery tenderloin, and beefy, juicy strip steak. Generally, 1 steak is best serves for 2 people.

Located along the spine in the hindquarter and running from the ribs to the rump. There is less fat and connective tissue that makes it leaner and very tasty. It is also known as Strip-Loin Steak.

Short loin and sirloin, under the ribs. It is the most lean, tender cut of beef. It yields no fat or connective tissue. Also known as Châteaubriand or Tenderloin. A whole tenderloin starts out wide and then tapers at the other end (the "tail").

Steak Haché looks like a burger, but it is 100% lean muscle, high quality steak minced up and pressed together. It is popular in France for its taste and nutritional qualities (high protein, source of iron and Vitamin B).

It is a boneless steak that sits below the loin and before the ribs. It is a thick and hard-working muscle that provides tons of intense beefy flavor, but can have little more texture than other cuts. It is a great cut for marinades and stir-fry.

A Flank-steak brother that sits on top of the Skirt steak. It is also known as Flap meat or Minute-steak. Its long, tight little fibers and marbling provides amazing flavor and juiciness. It is great for steak frites.

Located in the back of the animal. A thick, bone-in ribeye cut in between the ribs generally 2.5 to 3 pounds per cut. It is also known as Standing Rib-roast, Cowboy Steak or Prime Rib Roast. It is a muscle that is very tender and succulent. A whole standing rib roast is generally 7 ribs.

It is a beef steak from the rib section, a boneless ribeye. One of the best cuts for grilling. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak.

They come from a rib section that contains three to four ribs. Contains meat interspersed with a lot of muscle, fat, and tendon, which gives it a lot of intense beefy flavor. Cooked properly, this cut can be very tender and juicy literally melting in your mouth.

There is only one in each animal. It hangs between the rib and the loin, which provides a full beef flavour. Should be cooked to a perfect Medium Rare for optimum tenderness.

Chuck is a thick muscle found in the neck. It is can be very flavorful and tender when slow cooked until the meat falls apart. It is wonderful to use for Beef Ragu or Pot Roast. Chuck is particularly popular to use ground beef, due to its richness of flavor. It is also known as Casserole or Braising Steak.

It is a flavorful and versatile muscle located between the shoulder blade and the neck . Braising is the best method for cooking this top blade roast because the
moist heat and lengthy cooking time helps tenderize the meat. An alternative option for this cut would be Beef Shank (boneless). The flat iron is also found her in this cut. It is also known as top blade steak, chicken steak or shoulder steak .

It is a lean muscle that attaches to the Paleron. It is tender and flavorful when slow cooked until it melts in your mouth. This meat is particularly popular because it is lean and very rich in phosphorus and calcium.

These are well working muscles with short fibers that are lean and tender. A great lean, everyday-steak mainly from the shoulder or leg. Examples are Gousse D'Ail, (L’araignée) Spider, Pear, Surprise or Merlan. These steaks require very fast, high heat cooking on a grill, pan or wok. They can be tough and chewy if cooked incorrectly. They work well for fondue as well.

It is formed by muscle layers which alternate with fatty tissue and the rib cartilage. Brisket is a cut of meat from the breast or lower chest of beef . The brisket is perfect for low temperature-and slow grilling, braising or smoking. It also used for ground beef.

A small succulent muscle found in the leg. This cut is gelatinous, intended for casseroles, stews, bourguignon, and of course, pot-au-feu.

Located in the front quarter and belongs to the shoulder family of the beef, it is a sustainable cut for braises, stews or slow cooking.

Beef tongue is high in fat, but very rich in taste. A similar cut to brisket in taste. Tongue can be slow roasted, then cooked or braised in a sauce or with wine.

Beef cheek is a thick and hard working muscle that to be slow cooked/braised at a low temperature to achieve tenderness.
Brisket or Paleron are good substitute cuts if not able to use the Cheek.