Contrefilet of beef is primarily cut from which part of the animal?

Contrefilet of beef, known as "sirloin" in English, is primarily cut from the sirloin section of the animal, which is located towards the rear of the cow, just above the flank and below the spine. This area is well-muscled and provides a flavorful yet tender cut of meat that is popular for grilling and roasting. The contrefilet is characterized by its balance of tenderness and rich beefy flavor, making it a sought-after option for steaks.

The other cuts mentioned, such as ribeye, tenderloin, and chuck, come from different regions of the cow. The ribeye is taken from the rib section and is known for its marbling and tenderness; the tenderloin is harvested from the short loin and is the most tender cut of beef; while chuck comes from the shoulder area and is less tender, often used for slow-cooking methods. Understanding these distinct cuts helps in recognizing the qualities and uses of each, reinforcing the importance of selecting the appropriate cut for different culinary applications.