Boucherie Buy Beef Tongue in Boston

RUMP

Rumsteck/ Rump Roast/ Roti de Boeuf

Lean muscle of the Rump that sits between the sirloin and height side. Neat accommodating steak or an fantabulous cut for a Beef Roast or Rump Roast.
Heart of rump is a short, lean, log-shaped musculus. It can also be kept whole and tied for roasting. Perfect for a Beef Wellington or wrapped in bacon.

Tranche / Top Circular

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

Rond de gîte/ Center of Round

This musculus sits on the outside thigh of the hind leg. Lean cut that is all-time to dice or piece for ho-hum cooking. When tendernized, this meat becomes very rich in season. Corking to utilise for Corned Beef. As a roast, best cooked on the rare side. This cut is also great for frying, grilling, fondue (cutting in to cubes), carpaccio (thinly sliced) or tartare (ground or hand minced).

Picanha / Rump Cap

It is famous and well liked in Southward American countries, peculiarly Brazil where it is known every bit "Picanha"

Oxtail

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).

SHANK

Jarret / Shank

Information technology is located from either the lower role of the front quarter (shoulder) or back quarter (rear leg). The bone-in shank volition requite incredible flavor to your dish because of the rich marrow.

SIRLOIN

Tri-Tip

A large, triangular muscle that sits at the bottom of the sirloin. This cutting is great equally a roast or grilled. Splendid when sliced thin and confronting the grain. Its deep beef flavor makes this a and accommodating favorite.

Hampe de bœuf/ Brim Steak

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

LOIN

Porterhouse / T-Bone

This cut comes from the short loin. You go the all-time of both worlds: Tenderloin and Strip loin: super tender, buttery tenderloin, and beefy, juicy strip steak. Mostly, 1 steak is best serves for two people.

Faux-Filet / New York Steak

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

Filet Mignon

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 then tapers at the other end (the "tail").

Steak Haché / Ground Beefiness

Steak Haché looks similar a burger, but it is 100% lean musculus, high quality steak minced upwards and pressed together. Information technology is popular in France for its gustation and nutritional qualities (loftier poly peptide, source of atomic number 26 and Vitamin B).

FLANK

Flanchet / Flank Steak

Information technology is a boneless steak that sits below the loin and earlier the ribs. It is a thick and hard-working muscle that provides tons of intense beefy flavor, simply can accept little more than texture than other cuts. It is a keen cut for marinades and stir-fry.

Bavette / Flap Meat

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

RIB

Côte de Boeuf

Located in the back of the animate being. A thick, bone-in ribeye cut in between the ribs generally 2.v to 3 pounds per cutting. Information technology is besides known as Standing Rib-roast, Cowboy Steak or Prime Rib Roast. It is a muscle that is very tender and succulent. A whole continuing rib roast is generally 7 ribs.

Entrecôte / Ribeye

It is a beef steak from the rib section, a boneless ribeye. One of the all-time cuts for grilling. Fat is where a lot of the distinctive season of beefiness comes from, making ribeye one of the richest, beefiest cut available. The cardinal center of meat tends to be smooth textured with a finer grain than a strip steak.

PLATE

Plat de Côte / Short Ribs

They come from a rib section that contains 3 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.

Onglet / Hanger steak

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

CHUCK

Basse côte / Chuck Roast or Steak

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 utilize for Beefiness Ragu or Pot Roast. Chuck is particularly popular to use basis beef, due to its richness of flavor. It is also known as Casserole or Braising Steak.

Paleron - Flat Fe / Superlative Blade Steak

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

Macreuse

It is a lean musculus that attaches to the Paleron. It is tender and flavorful when slow cooked until information technology melts in your rima oris. This meat is particularly pop because information technology is lean and very rich in phosphorus and calcium.

Bifstek / Lean Steaks

These are well working muscles with brusk 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 crave very fast, loftier heat cooking on a grill, pan or wok. They tin can exist tough and chewy if cooked incorrectly. They work well for fondue too.

BRISKET

Poitrine/ Brisket

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. Information technology likewise used for ground beef.

Souris

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

Jumeau nerveu / Long jumeau

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

Head

Langue / Tongue

Beef natural language is high in fat, just very rich in taste. A similar cut to brisket in taste. Natural language can be slow roasted, then cooked or braised in a sauce or with wine.

Plat de Joue / Cheek

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

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Source: https://oliviersbutchery.com/beef-2/

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