At the grocery store or butcher shop, there are so many different cuts of beef available that it can be difficult to navigate! At Mon Beau Bon Boeuf in Montreal, our team knows all about the different cuts of beef. Wondering what the names of the cuts are and their characteristics? Read this article!

Round or thigh

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

Sirloin

The sirloin is the part of the back of the beef that sits next to the round. Lean, juicy, and flavorful, this cut is very popular. Often marinated, the sirloin is typically grilled (including on the barbecue!) and served rare.

Longe

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

Side

Well-marbled and with short, delicate fibers, prime rib is one of the most flavorful cuts of beef. Typically offered as a "set" of three, four, or seven ribs or as a roast, it is succulent when braised, marinated, or grilled.

Flank (or end of flank)

This cut from the abdominal region can be quite tough. However, its divine flavor is worth the effort! It's best marinated, then sliced ​​thinly across the grain.

Hock

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

Shoulder (or shoulder block)

Rather tough, but exquisite, this part of the beef offers a host of possibilities! The shoulder is home to the blade, a highly marbled and juicy cut. To tenderize the tissues, simply pound the meat or marinate it before slow cooking.

Chest (or brisket)

Located under the shoulder, the brisket is a fatty, tough cut with a strong flavor. Those looking for an intense beef flavor will need to be patient and cook it for a long time—that said, the result is worth the wait!

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