Boeuf

Beef in France is different from ours, chiefly because cattle are not “corn-fed.” The meat is not marbled like ours and therefore is usually larded before it is cooked. Since our meat is “larded” on the hoof, it is not necessary to marble it with strips of fat. In French cooking, roasts are usually prepared according to the braising method, since the meat is less tender than our marbled beef.

One of the few cuts of beef common to both America and France is the tenderloin of beef from which we get tournedos, fillets, and Chateâubriands. Roasts, such as standing rib and rolled roasts, are not common in France, but they are improved when given the French treatment.