Bavette – Fry or grill. It is tender when rare but it becomes tough if overcooked.
Brisket – Boil, stew.
Chateaubriand – Roast, grill.
Cheek – Braise, stew, mince.
Chuck – Braise, pot roast, stew.
Fillet – Fry as steak, roast larger pieces.
Fillet mignon – Fry.
Mince – Burgers, cottage pie, meat sauce for pasta, meatballs, terrines.
Ox tail – Boil in soups, slow cook, braise, stew.
Porterhouse steak – Grill, fry, barbecue, roast.
Ribeye steak – Fry, grill, barbecue.
Rump steak – Fry, grill, barbecue as steak; braise or stew when diced; pot roast or slow cook larger pieces.
Shin – Braise, slow cook.
Sirloin – Roast whole pieces, fry steaks.
Short ribs (Jacob’s ladder) – Braise, slow roast.
Spare ribs – Barbecue.
T-bone steak –Grill, fry, barbecue.
Topside – Slow roast, pot roast.