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Beef tongue is often seasoned with onion and other spices, and then placed in a bowl to boil. After it has cooked the skin is often removed and the rest of the tongue is served. The preparer often uses pickled tongue because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item. Another way of preparing beef tongue is to scald the tongue in hot water and removing the skin. Then roast the tongue in an oven similar to a roast beef, including using the pan drippings to prepare gravy. In Belgium beef tongue will usually be prepared with mushrooms in a Madeira Sauce. Beef tongue is commonly prepared pressed and served cold.

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The steak and kidney pie is a typical British dish with a filling of diced beef steak and beef (ox), lamb’s or pig’s kidneys in a thick sauce. It is often, but not always, a one-crust pie, which means that the filling is covered but not completely enclosed by the pastry. Besides being made fresh in a kitchen or a restaurant, food processing firms offer this foodstuff frozen in a box, or canned (in a tin). Large cans even come in the size and shape of regular pie pans. The sauce typically consists of beef broth, flavoured with salt, pepper and parsley, onions, and thickened with flour, cornstarch or beurre manié.

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The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon, or the fillet, from the French boneless meat (mignon meaning “small” as true mignons are cut from the smaller tail end of the tenderloin). The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4 -6 pounds of fillet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.

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Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of a beef animal. Formerly, it referred only to the tail of an ox, a castrated bull. The oxtail of a steer typically weighs 2 to 4 lbs. (1-1.8 kg) and is skinned and cut into short lengths for sale. Oxtail is a bony, gelatinous meat, and is usually slow-cooked, often stewed or braised. It is a good stock base for a soup. Oxtail is the main ingredient of the Italian dish coda alla vaccinara. It is a popular flavour for powder, instant and premade canned soups in the United Kingdom and Ireland. Oxtail Stew is a favourite British dish, often taking several hours to cook in order to tenderize the oxtail.

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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.

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