WAYS TO SERVE BEEF
| DISH | CUT |
| Beef à la mode | Round, rump, chuck, and brisket |
| Beef roast | Prime ribs, short ribs, sirloin, Spencer roll, sirloin strip, regular roll |
| Boiled beef | Flank, brisket, short ribs, neck |
| Corned beef | Flank, short ribs, brisket, rump |
| Spiced beef | Flank |
| Braised brisket with vegetables | Lean brisket (boned) |
| English style flank | Lean flank |
| Glazed ribs with macaroni | Lean short ribs |
| Braised beef with ravioli | Top sirloin |
| Braised sirloin with truffles or rice croquettes | Top sirloin larded |
| Tenderloin with mushrooms | Tenderloin |
| Tenderloin steak, Parisian potatoes | Tenderloin steak |
| Porterhouse steak | Porterhouse steak |
| Minute steak | Club steak |
| Tenderloin steak sautéed with peppers | Tenderloin steak |
| Filet of beef with string beans | Larded tenderloin |
| Hamburg steak | Neck, round, rump, clod (ground) |
| Salisbury steak | Neck, round, rump, clod (ground) |
| English beef soup | Shank, neck |
| Beef soup stock | Shank, neck |
| Beef croquettes or loaf | Left-over beef |
| Beef collops | Left-over beef |
| Beef rissoles | Left-over beef |
| Beefsteak and mushroom pie | Flank steak, round steak |
| Tournedos of beef with olives | Tenderloin |
| Ragout of beef, creole sauce | Neck, chuck, shoulder clod, plate |
| Beef Stew | Neck, chuck, shoulder clod, plate |
| Pot roast of beef | Chuck, brisket, round, Spencer roll, neck, shoulder clod |
| Baked stuffed hanging tenderloin | Hanging tenderloin |
| Baked stuffed flank | Flank steak |