is the most tender, can be removed as a separate subprimal, and cut into filet mignons, tournedos or tenderloin steaks, and roasts (such as for beef Wellington)...

dish) Bündnerfleisch (a seasoned, dried meat, also called Bindenfleisch or Viande des Grisons.) Other: unentwegt (unflagging) Swiss German Standard German...

soup, or as a side dish. In Belgium, horse meat (paardenvlees in Dutch and viande chevaline in French) is popular in a number of preparations. Lean, smoked...