People have been raising beef cattle for 4,000 years. During the Middle Ages,
only the best cuts of beef - such as filet mignons and chateaubriand - were used
in dishes prepared for the nobility. The Duke of Richelieu once designed a meal
that, in two courses, included twenty-two dishes of beef. In other words, beef has
always been a favorite.

The best beef is shiny and bright red, firm to the touch, with a light scent. The most
tender meat has a network of white fat and has been aged for a minimum of twenty-one
days. The hindquarter provides cuts which can be cooked quickly. Slow-cooking and
boiling cuts come from the forequarter. While tastes vary, many agree that beef is
best served pink and tender inside, browned on the outside.