A cow can be roughly divided into three parts: the avant, the aloyau and the cuisse. There are at least 38 different types of muscle tissue, so we've simplified it down to 20 (which would be plenty if we knew them all) and divided it into three groups according to the thickness of the muscle fibers:

Group 1.

Characteristics: the most tender group.

Distribution: mostly in the aloyau, or loin

Cooking: grilled roti, grilled griller, and sautéed sauter.

1. romsteck, rump steak, English rump steak

2. gite a la noix, flank heart, English top rump/ top side

3. tranche, the inside meat of the beef shank, English thick flank

4. cote de boeuf, ribeye steak, English rib

5. entrecote, rib-eye meat, English ribeye

6. filet, tenderloin or filet, English filet

7. faux filet, upper loin (sirloin), English sirloin

8. bavette, oblique abdominal meat, English flank steak/undercut

9. onglet, septum muscle, English hanger steak

Group II.

Characteristics: older than the first group

Distribution: distributed where the cuisse leg and waist meet

Cooking style: braiser roast, ragouts vegetable casserole

1. aguillette baronne, front rump, English goose skirt steak

p>2. rond de gite, beef fillet, English round steak

3. gite a la noix, overlapping with 2 in the first group, a part that can be grilled or braised.

Group 3.

Characteristics: oldest

Distribution: concentrated in the front of the avant cow on the shoulder, neck, abdomen and lower part of the leg (calf, etc.).

Cooking: braiser roast, estouffades casserole, pot au four French stew fondue

1. gite, tendon meat of the upper part of the calf at the end of the thigh (beef spread), shin steak in English

2. jarret, tendon meat of the calf, shank steak in English

3. epaule (paleron, macreuse), shoulder of beef, English chuck steak

4. collier, neck, English neck steak

5. poitrine, pancetta (lower belly), English plate

6. flachet, brisket, English flank steak

7. plat de cote, short rib, English short rib

8. joue, cheek meat, English cheek

9. queue, oxtail, English tail

The general rule is that the most tender parts are usually concentrated in aloyau loin, and the position of the more up the more tender (price is also higher), because this part of the cattle can seldom move to, muscle fibers fine, so the meat is tender; and in avant front and cuisse legs, concentrated a lot of the third group can only be stewed old meat, but also almost the more down the older the part of the old.

In making steaks the following are generally selected as the better known and common ones.

TENDERLOIN (tenderloin, beef tenderloin)

TENDERLOIN, also known as FILLET (fillet), is the most tender meat on the spine of the cow, almost no fat. Therefore, it is favored by friends who love to eat lean meat. Because of its tenderness, it can be cooked at 3, 5 and 7.

2. RIB-EYE

The meat is both lean and fatty, and because of its fat content, this meat tastes more flavorful when grilled.

Eating Tips: Don't overcook, 3 mature is best.

3. SIRLOIN (sirloin steak, beef tenderloin)

Contains a certain amount of fat, because it is beef tenderloin, in the extension of the meat with a circle of white meat tendons, the overall taste of toughness, hard meat, chewy, suitable for young people and good teeth to eat.?)

Eating tips: cut the meat with the tendon and meat together, in addition do not fry overcooked.?

4. T-BONE (T-Bone Steak)

The T-shaped steak is the spine of the cow's back, and the two sides of the T-shape have more and less on one side, with more being the rib-eye and less being the filet mignon.