Neck
Stew or casserole, use minced.

Clod & Sticking
Stew or casserole, use minced.

Entrecote Steak
Taken from between the ribs, but sometimes the sirloin; it should be about 1" thick and about 8oz for 2 s
should be allowed.

Minute steak
Very thin, about 4oz in weight, Grill or sauté entrecote with the exception of minute steak, which is invariably grilled. All meat to be grilled should only be beaten very lightly or when it is cooked it will bleed too much and lose its flavour.

Fillet steak
Cut from the very best part of the fillet and weighing 6-7oz at the most; cooked like entrecotes and tournedos.

Fillet mignon
Cut from the centre of the fillet and then in half lengthways and then cut again into flat triangles. They are seasoned lightly, dipped first in melted butter and then breadcrumbs, brush over with more butter and grilled. Serve with various vegetables and with a piquant, Béarnaise or Choron sauce

Tournedos
Small, round, fatless slices of fillet beef, weighing about 3-4oz and 1 - 1.5" thick; grilled and sautéed in butter and sometimes served on croutons or bread fried in butter.

Rump Steak
Cut from the end of the rump and is never less than 3/4" thick The English custom is to serve it, whether grilled or fried, with a thick piece of grilled kidney fat on top and some grated horseradish.

Chateubriand
From the centre of the fillet, a good thickness weighing from 12oz to 1lb This is an excellent steak to use for Filet de boeuf en croute.

T-Bone Steak
A 1" thick strip cut from the sirloin, including the bone and fillet, for 2 or more people. It is carved by cutting alternate slices from each side of the bone towards the skin side.

Porterhouse steak
About 1 and a half inch thick cut from the wing ribs

Club steak
A steak cut from the fore rib; similar to a Porterhouse but cheaper.

Point steak
Cut from the separate muscle to one side of the rump. This cut is held by many to have much more flavour than any other steak, though both the fillet and sirloin are more tender.