At the grocery store or butcher shop, several cuts of beef are offered to you, to the point that it can be difficult to find your way around! At Mon Beau Bon Boeuf in Montreal, the different cuts of beef no longer hold any secrets for our team. Wondering what the names of the cuts and their characteristics are? Read this article!

Round or thigh

The round is located at the back of the ox; it includes the thighs and buttocks. This part, subdivided into 3 cuts (inside, outside and round nut), is particularly lean and tender. With its mild flavor, it is ideal for tartars, marinades and baking.

Sirloin

The sirloin is the part of the back of the beef that juxtaposes the round. Lean, juicy and tasty at the same time, this cut is very popular. Often marinated, sirloin is generally grilled (including on the barbecue!) and served rare.

Lanyard

Lean and tender, with or without bones, this piece offers several possibilities! It is in this part of the beef that we find, among others, the famous filet mignon and sirloin (commonly called “T-bone”). Roasted or grilled, loin meat is highly prized by gourmets.

Side

Well marbled and with short, delicate fibers, the prime rib is one of the tastiest parts. Generally offered in a “train” of three, four or seven ribs or roasted, it is succulent braised, or even marinated and grilled.

Flank (or end of flank)

This cut from the abdominal area can be quite tough. However, its divine flavor is worth cooking! It is best to marinate it, then cut it into thin slices against the grain.

Shank

Since its meat is tough, the shank is recommended for liquid dishes or cooked for hours. Its bone and marrow, in particular, give an irresistible flavor to soups and simmered dishes.

Shoulder (or shoulder block)

Rather tough, but exquisite, this part of the beef offers a host of possibilities! It is in the shoulder that we find, among other things, the palette, a very marbled and juicy cut. To tenderize tissues, simply pound the meat or marinate it before slow cooking.

Brisket (or brisket)

Located under the shoulder block, the breast is a fatty and tough part with a strong taste. Anyone looking for an intense beef flavor needs to be patient and cook it for a long time — that said, the result is worth the wait!

Want premium quality beef? Order it on Mon Beau Bon Boeuf . Our butcher shop serves Greater Montreal and offers you cuts from the Black Angus and Galloway breeds, exclusively grass-fed!