Viande de boeuf is also called "viande rouge" (and poultry or pok meat is "viande blanche") :
This meat is for "bourguignon", a kind of stew because it takes a long time to cook.
If you want a quickly cooked meat, choose "à griller", "à steak".
If you buy a piece of meat "à bouillir" or "à braiser" use it for a stew.
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