The bistro offers fall-off-the-fork-tender beef cheeks that have been slow-cooked for five hours.

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He has been serving home-cooked dishes to locals and visitors ever since, like his signature chilli chocolate steak, a chunk of tender beef covered in a spicy, cocoa-flavoured sauce.

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Still, for true beefy fattiness, slow-simmered short ribs may capture the meaty soul of beef better than most steak cuts: molten spoon-tender beef with melting fat and savory juices.

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Among the lean and tender beef will be a side of Blonde d'Aquitaine, aged for 45 days and weighing around 1.5 kilograms, from butcher and farmer Alexandre Polmard of St.

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The city's causas (mashed yellow potatoes layered with fillings) are irresistible and the anticuchos, roasted beef-heart skewers, are as tender as filet.

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Very young, very tender goat lends itself to pretty much any preparation that would suit beef or lamb.

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As its name would suggest, the restaurant serves cuts of prime beef, but goes beyond the typical steak with regional fare such as tender ostrich fillet, marinated venison and South African kingklip (cusk eel imported from the coast).

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The inside was tender and moist, the outside charred and crunchy in a good way, like a beef rib with built-in Kansas City burnt ends.

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