The patron saint for September is St Cornelius, who was also a pope. He is the patron saint of cattle, so needless to say I am doing my recipes this month using beef. I find it fascinating the different ways other countries cut up and name the carcass. In France, you will come across macreuse, which is rather similar to our stewing steak, and contre-filet, which incorporates sirloin and the end of a fillet. Tende de tranche is our topside. There is also a wonderfully tasty cut called onglet, which comes from the inside of the rib and makes a delicious alternative to steak as long as you cut it against the grain. It’s very tender. In the US, we have the strip steak and T-bone steak as well as the famous Kansas City Strip steak.