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French Cut
Langue
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US Cut
Tongue
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Method
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Directions
Before cooking, tongue is often seasoned with onion and other spices, and then placed in a pot to boil or soak in hot water to remove the skin. Tongue can be slow roasted, then cooked or braised in a sauce or with wine.
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French Cut
Plat de Joue
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US Cut
Cheek
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Method
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Directions
It is most often used for braising or slow cooking to produce a tender result. To know if they're done try cutting into one with a fork: if they easily
give, they're ready. The same rules apply cooking beef cheeks as other
slow-cooking cuts: make sure you brown them well before adding them to
the pot, and pair them up with other big flavors, like garlic and red
wine, to cut through the richness and add depth to the dish.
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French Cut
Basse côte
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US Cut
Chuck Roast
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Method
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Directions
Slow cook at a low temperature is the secret for a tender and flavorful chuck roast. preheat oven can be as low as 275-300F degrees. Sear the roast on all sides in a heavy cast iron pan on high heat, then place it into the oven with closed cover (optional: root vegetable, herb, onion, garlic). Adding beef broth can also help keep the meat moist. Roast should be cooked at list 1.30 - 2 hours, depending on the size of roast. Internal temperature for the roast should be 135-145F degrees.
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French Cut
Basse Côte
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US Cut
Chuck Steak
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Method
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Directions
A 1 inch cut steak is recommended to cook at a low temperature slowly to archive its rich flavor and creating a tender fall-apart texture.
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French Cut
Paleron
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US Cut
Blade
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Method
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Directions
It is our favorite for braising or stew (Boeuf Bourguinon). It's can also be used in Pot au Feu (Crock Pot). Expect cooking time can be up 8-10 hours. It can also be should as Butterfly steak, 1/2" thick cut horizontal, quick pan sear.
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French Cut
Macreuse
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US Cut
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Method
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Directions
Another great cut for braising or stew, which can be combined with Paleron and Long Jumeax or exceptional as it own to replace any other stew meat.
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French Cut
Bifteck
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US Cut
Lean Steaks
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Method
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Directions
Because of its leanness, these steaks are usually thinly cut or butterflied. They cook extremely quickly in cast iron pan on high heat or grill. Please don't over cooked this cut!
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French Cut
Jarret
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US Cut
Shank
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Method
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Directions
Because it is a well-exercised muscle and has connective tissue, it will need a slow-low-moist cooking method (stew) to breakdown those muscle. The bone-in shank will give you incredible flavor to the dish
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French Cut
Long Jumeau - Jumeau Nerveux
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US Cut
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Method
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Directions
Crock Pot: Combine all ingredients with the beef stock and cook on low 8 to 10
hours. Taste and adjust seasonings. Put the beef on platter and surround
with the vegetables. Keep warm. Strain broth, skimming off fat, and add
the flour - mix well and heat up gently until thickened. Serve
separately in a gravy boat. Slice meat and serve accompanied with
pickles and horseradish, French bread and butter.
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French Cut
Souris
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US Cut
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Method
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Directions
Low, slow cooking method in a sauce is recommended; stew, braise,
crock pot, etc...
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French Cut
Côte de Boeuf
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US Cut
Rib Roast
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Method
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Directions
Cote de Boeuf - sinfully rich when served at medium rare (internal Temperature 130-135 F). Each rib can usually feed two sometimes more depending on the size. The steak and prime rib are preserved in the butcher paper, 3 days in the refrigerator in the coldest part.
Always think of them out of the refrigerator 2-3 hours before cooking them so they won't absorb by too many difference temperature when cooking
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French Cut
Entrecôte
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US Cut
Ribeye
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Method
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Directions
Because of its high fat content, It is best suited for the grill or to pan sear at high heat. 1/2"-1" thick for steak to sear. Any thicker steak is recommended to finish in the oven. Make sure leave the steak in the room temperature before cooking. Internal temperature 130F for med-rare.
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French Cut
Plat de Côte
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US Cut
Short Ribs
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Method
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Directions
Add stock, wine or liquor if you want to slow-braise them, or they are a wonderful addition for any stock making. Thinly Sliced and Marinated if you want to grill them
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French Cut
Onglet
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US Cut
Hanger Steak
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Method
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Directions
A great steak is cooked at high heat on grill or pan sear on stove top and make sure to let it rest before serving. Best is served at medium rare and top with Shallot confit. It's also known to use for fajitas and bulgogi.
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French Cut
T-Bone
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US Cut
Porterhouse / T-Bone
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Method
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Directions
Because there are basically two different kinds of steak in one cut, you have to be careful when cooking since the tenderloin will cook more
quickly than the strip side. Season the meat with salt and pepper while you preheat the oven or the grill to 375F - 400F degrees and cook for 8-10 minutes depending on the thickness.
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French Cut
Faux-Filet
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US Cut
New York Steak
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Method
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Directions
Because of its leaner muscle, it is best to cook with fat and leave it on the edge of the plate when cooking over high - Pan sear, Broil or Grill
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French Cut
Filet Mignon
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US Cut
Tenderloin
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Method
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Directions
Because cuts of tenderloin tend to be thick, the best way to cook it is to sear the outside until browned, then finish the cooking in the gentle, even heat of an oven. You can also have a thinner steak and pan sear on high heat. The whole filet is best for roasting.
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French Cut
Steak Haché / Tartare
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US Cut
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Method
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Directions
It is usually freshly done, which is why people are happy to eat them raw or tartar. It can also be cooked as Lean Burger fast on the grill at high lean. Because for its lean don't overcook it!
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French Cut
Aiguillette baronne
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US Cut
Tri-Tip
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Method
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Directions
It is an excellent cut for rubs and marinades. Uncut, it is a fantastic roast that should be grilled indirectly for 30 to 40 minutes. Cut the Tri-tip into 1-inch steaks, that grill up in about 8 minutes over a low to medium direct heat. As always, let your steak (or roast) sit for 5 to 10 minutes before you carve or serve it.
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French Cut
Flanchet
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US Cut
Flank
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Method
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Directions
Flanks steaks take to marinades very well, and some marinades can help to tenderize the meat. High heat and quick cooking is the best way to cook flank steak. It can be stuffed, grilled, or seared.
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French Cut
Bavette
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US Cut
Flap Meat
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Method
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Directions
Just add Salt, Pepper or marinate (if you desire) throw it on the grill for a quick 3 - 5 minutes on each side depending on thickness. Make some French fries and you have a delicious steak-frites.
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French Cut
Hampe de bœuf
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US Cut
Skirt Steak
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Method
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Directions
Though sometimes it has more texture than other similar cuts, it easily can soften with an acidic marinade. Cooking shortly on high heat will bring out it's outstanding flavor. Slice against the grain to ensure the maximum tenderness
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French Cut
Rumsteck
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US Cut
Rumsteak
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Method
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Directions
This steak is best suited for quick cooking on a hot barbecue or pan.
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French Cut
Filet de Rumsteck
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US Cut
Rumsteak Filet
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Method
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Directions
This cut is perfect for fast cooking on a hot surface like a barbecue or pan, but are versatile enough to be sliced for a stir-fry or diced for a braise or casserole. For Roast Pre-heat oven at 500F, cook for 20mins. Reduce heat at 275F, cook 20mins per pound until internal temperature meat reach at 130F for rare. Let the meat rest before serving.
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French Cut
Rôti de Boeuf
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US Cut
Roast Beef
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Method
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Directions
Roti de boeuf can be lightly seared then roasted whole in a 400F degree oven, barbecued whole or cut (across the grain)
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French Cut
Tranche
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US Cut
Top Round
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Method
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Directions
Ideally cooked to medium-rare. Slow and low roast at 265F or cut into steaks and seared in a hot heavy skillet. This cut can also be great for steak, fondue, carpaccio when cut in thinner or slice
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French Cut
Rond de gîte
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US Cut
Eye of Round
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Method
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Directions
Roast: preheat the oven at 500F, seasoning the roast, sear all side at high heat. Roast for 5minutes per pound. Turn of the oven and let it rest in oven for 2 hours. Also best to use Sous-vide technique for this cut.
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French Cut
Picanha
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US Cut
Rump Cap
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Method
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Directions
Rump cap can be roasted whole in a hot oven, barbecued whole or cut (across
the grain) into steaks or sliced into thin strips for a tender and
delicious beef stir-fry
*1 whole Picanha: Sear 2 mins/side in a cast iron. Then, in the oven @375F for about 20 -25 mins
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French Cut
Queue de bœuf
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US Cut
Oxtail
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Method
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Directions
Check out our Pot au Feu and Braised Oxtail recipes!
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