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cuts of beef click to hear : cuts of beef

Bovine carcasses are divided into quarters, then into pieces of meat that are ready to prepare.
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See cuts of beef in : french | spanish
steak ground beef back ribs beef cubes tenderloin roast shank rib roast

steak click to hear : steak

Strip of meat that can be grilled or sautéed; in general, the most tender steaks, loin, sirloin and rib, come from the central section of the carcass.

ground beef click to hear : ground beef

Made from various parts of the steer; when lean and taken from the tenderloin, it is the basis for steak tartare.

back ribs click to hear : back ribs

They comprise sections of rib taken from the back and the attached muscles; they are delicious with a sweet-and-sour sauce.

beef cubes click to hear : 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 click to hear : 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 click to hear : shank

Comes from a section of the front or hind leg of a steer; somewhat tough, it is primarily used in stews.

rib roast click to hear : 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.