Hello friend of steemit😃

Following my article yesterday I thought it would not hurt to make a clear and concise summary because you do not necessarily have the time (or desire) to read everything, nor the possibility of applying everything My advice, then to make simple, I will give you a list of steak piece or you will be almost on not to be deceived !!

- Fillet (tournedos)

Tender on blow, but little flavor, expensive for what it is.

- Sirloin

Tender and tasty, do not remove the nerve on the top before cooking, it brings taste to your meat.

- Rump steack (or heart)

A steak tender, without waste and with taste (also makes very good roast beef)

- Rib steak

###A steak rich in flavor and texture, tender and fondant. The piece of Butcher par excellence.

To avoid confusing you, I will limit myself to these 4, I will give you a detailed post for all the pieces of beef (it's going to be work).

No matter the category, age, and breed of the animal with its pieces, you are on to 90% of falling on a tender meat, provided of course to know well the cook, which will make an excellent subject For a future post !!

Thank you for reading me, do not hesitate to ask me questions I would be happy to answer!

(Sorry for the translation I am French and I do not master perfect English! Then google is my friend lol!In addition we do not have the same cut according to the country!)

---