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Sweetbreads

Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of calf (ris de veau) and lamb (ris d’agneau), and, less commonly, of beef and pork.

Braised Short Ribs

Rectangular pieces of beef that are usually taken from the chuck section, short ribs are tough cuts of meat that become fork-tender with braising. Here, we prepare the ribs in a slow cooker, where they braise for hours in red wine and beef stock seasoned with aromatic herbs.

Filet Mignon

Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the beef carcass, usually a steer or heifer. In French this cut can also be called filet de bœuf, which translates in English to beef fille

Aged Ribeye

The rib eye or ribeye is a beef steak from the rib section. Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks.

Beef Tenderloin with Rosemary

A beef tenderloin, known as an eye fillet in New Zealand and Australia, fillet in South Africa and the UK, filet in France and Germany, is cut from the loin of beef.