Beef Cuts in French and English

Taste of Savoie demystifies the cuts of meat in French republic

French meat cuts are somewhat different from their English language counterparts but I retrieve I've worked them out at present, then I idea I'd share my findings. One of the things I love virtually living in France is that the Boucherie is very much a thriving business in virtually high streets in towns and villages.  Equally well as the option of buying directly from the farmers and small farm shops.  The local Boucher's stall is ordinarily found at weekly town markets.

Lamb Shank at Palace de Menthon

French meat cuts were a puzzle to me when I arrived in French republic ten years ago, but I at present feel comfortable visiting my Boucher and ordering most cuts of meat.  Although there are some British cuts that don't directly translate as the meat is cut differently.

Paleron de Bœuf at Le Viu Restaurant, Palace de Menthon

French Meat Cuts

As I've puzzled over the French meat cuts myself and been asked by friends, I idea I'd put together some explanations of the cuts of meat we find in French republic – and how they may differ from the English language cuts.

Pork

French Cuts of Pork

 Les morceaux du porc

• 01 Échine
• 02-03 Côte première / côte seconde
• 04-05 Filet / côte filet
• 06 Filet mignon
• 07 Pointe filet
• 08-09 Jambon et grillade
• x Palette (épaule)
• eleven Jarret arrière
• 12 Jarret avant
• 13-xiv Plat de côte / Travers
• 15 Poitrine

• Bacon if thinly sliced is poitrine, preserved with salt. The French slice their poitrine adequately thickly to make lardons, so you demand to enquire for the slices to be 'fine' (pronounced 'feen').
• Poitrine de pork – belly pork
• Echine –  is between the cervix and the outset rib above the shoulder – includes the blade bone and spare ribs.
• Épaule is shoulder
• Plat de côtes – where the mitt and belly run into
  
• Filet de porc  – pork tenderloin

• If you want your joint with crackling, this should be no problem for your local butcher, but yous may need to club it in advance. Inquire for the joint ' avec la couenne' (pronounced la 'quwen').

• Joues – cheeks
• Jarret – ham hock
• Palette – short cut leg of pork
• Travers – ribs
• Porc Effiloché – pulled pork (slow cooked dry roasted) – usually the shoulder

Slow cooked belly pork at 50'Observatoire

Lamb:

French Cuts of Lamb

Les morceaux de l'agneau

01 Collier d'agneau
02 Côtes découvertes
03-04 Côtes secondes / Côtes premières
05-06 Filet / Côtes filets
07-08 Selle / Gigot raccourci
09-10 Poitrine/ Haut-de-côtes
xi-12 Épaule / Épaule roulée

• Gigot d'agneau – leg of lamb
• Echine – shoulder
• Côtes – doormat
• Collet – scrag (stop)
• Poitrine/ poitrail – breast
• Côtelette – chop usually from the rack of lamb, where the British cutlet comes from
•  Selle d'agneau – saddle
• souris d'agneau – lamb shank

Lamb iii ways at L'Esquisse, Annecy

Beefiness

French Cuts of Beef

Les morceaux du bœuf

01 Collier
02 Basses côtes
03-04 Entrecôte et côte de bœuf
05 Faux-filet
06 Filet de bœuf
07 Rumsteck
08 Queue de bœuf
09-13 Gîte à la noix, rond de gîte
10-eleven-12 Tende de tranche / Poire / Merlan/Araignée
xiv-15-16-17 Plat de tranche / Rond de tranche / Mouvant
eighteen Gîte (Jarret arrière)
19 Aiguillette baronne
twenty Onglet de bœuf
21 Hampe de bœuf
22 Bavette d'aloyau
23 Bavette de flanchet
24 Flanchet
25 Plat-de-côtes de bœuf
26-27 Tendron / Milieu de Poitrine
28 Gros bout de Poitrine
29 Macreuse à bifteck
xxx Paleron
31 Jumeau à bifteck
32 Macreuse à pot-au-feu
33 Jumeau à pot-au-feu

Steak – Bavette

• Bifteck/ steak – steak
• Bavette – undercut – from the skirt, flank steak textured with long musculus fibres
• Basses-côtes – Chuck Steak more similar Silverside
• Filet – fillet
• Faux-filet – more similar a sirloin
• Steak à hacher – used for steak tartare and steak haché. Steak haché looks like a burger, but it is good quality minced steak pressed. It is usually freshly minced, which is why people are happy to eat them rare. Not comparable to a beef hamburger.
• Rumsteak – rump steak
• Merlan/ Araignée – spider steak – heavily marbled stea
• Osseline and Onglet – Hanger steak
• Paleron and Macreuse – Shoulder – good for braising
• Pot au Feu – call back rib/brisket – for braising
• Entrecôte – fore rib steak
• Tournedos/ filet mignon – tenderloin steak, a chunk of tender steak, usually served quite rare (Saignant) unless otherwise requested. Y'all can get 'tournedos' of lamb, too.

Fabulous Burger at L'Observatoire

One affair that I institute strange when I commencement visited the local boucherie was that the only meat that they will mince is beef.  I was once told lamb couldn't be mince! (merely that may have been my 'malentendu' (misunderstanding). I was also told it was interdit! only I believe this was for hygiene and food standard reasons.  However having befriended my local boucher he told me that if I inquire in advance they will mince other meats only they need find as they only have one mincer and need to clean it downwardly before using for other meats.

Braised Beef Cheek from chef Mark at Book4Alps

Other beef cuts:

• Tête de veau – head of veal
• Langue de bœuf – beef tongue
• Gîte (à la noix) – topside
• Queue – oxtail
• Cou – cervix
• Tranche – meaning 'slice', implies a steak of any meat other than beef
• Filet/ longue/ aloyau – all words for loin. Loin chop is 'côte première'

Beef curt ribs at the Tennis Club de Carouge

In France y'all tend to find beefiness prepared for Bourguignon or Pot au Feu on the label rather than the cutting of meat.  Ofttimes the labels bespeak a recommended cooking method. Whatever meat that says 'à poêler' means 'for frying',au four is in the oven, à griller to cook under the grill (or in a ridged pan)

Tartare de Bœuf

Tartare de Boeuf a corking French speciality and when done right is delicious!  This is high quality raw beef normally hand-chopped and cut from the tenderloin/filet mignon.  It is traditionally served with a raw egg yolk, chopped onion and chive, herbs, capers and mustard, although every recipe is different!

Ordering a steak in a eatery in French republic

• Bleu – Done on a very hot grill for i minute on each side.
• Saignant – Meaning bloody. Very rare, but cooked slightly longer on the second side than a bleu steak.
• À point – rare to medium rare. Meaning the steak is cooked a little longer than a saignant (very rare) one.
• Bien cuit – 'well cooked'. This level will still oft have some pinkness in the middle of the meat. A 'steak bien cuit' is cooked until the juices run brown on the surface of the steak.
• Très bien cuit  – should get you a steak that is totally cooked through! if you tin can detect a French chef that will cook a steak this much!

When ordering lamb or duck you lot tin ask for rosé which ways a medium rare.

Magret de Canard at Le Présidial in Sarlat, Dordogne, France

Poulet/Chicken

French cuts of Craven

1. Poitrine – the Breast
2. Pilon – the lower part of the thigh
3. Haut de cuisse – the upper office of the thigh
4. Aile – the fly
5. Dos – the back
6. Cou – the cervix
   

Chicken, duck, goose and others:

• Poulet – chicken
• Poulette/Poussin – immature chicken
• Coq – cockerel
• Pintade – republic of guinea fowl
• Dinde – turkey
• Volaille – fowl/ poultry
• Cuisses – thighs
• Magret – breast
• Carcasse – carcasse for making stocks and soups.
• Confit de canard – normally a leg that it is salted and and so submerged in its own rendered fat

Suprême of Chicken from Chef Mark at Book4Alps

This post has taken quite some research and I am certain there are many anomalies of meats and cuts I've left out. I'll update this post equally I keep on my culinary adventure in France!

Take meat cuts in France left you puzzled? Please get out a comment below if you've plant this a helpful guide or have anything that you call back I can add.

Shoulder of lamb roasted in milk at Le Crypto in Reims

   Circumspection: This blog post does not contain cheese!

Why non pin this reference guide for subsequently!

Taste of Savoie, demystifying French Meat Cuts

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Source: https://tasteofsavoie.com/2018/10/23/french-meat-cuts/