They comprise sections of rib taken from the back and the attached muscles; they are delicious with a sweet-and-sour sauce.
beef cubes
Their tenderness varies, depending on the section from which they were cut; they are mainly used to make brochettes or ragouts, such as boeuf bourguignon.
tenderloin roast
Taken from the back, along the spine, it is prized for its tenderness and is excellent when grilled; tournedos and châteaubriand come from it.
shank
Comes from a section of the front or hind leg of a steer; somewhat tough, it is primarily used in stews.
rib roast
Piece of meat intended for roasting, taken from the animal’s rib section; this tender and tasty cut is one of the most popular kinds of roast beef.
