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beef cuts

French style

French beef cuts

Every country has its own way of butchering. This chart may help you know what’s what at a French boucherie (the lighter the colour on the diagram, the choicer the cut).

  1. Basses côtes: silverside or chuck steak

  2. Côtes, entrecôtes: rib steak

  3. Faux-filet: similar to sirloin

  4. Filet: fillet, a quality beefsteak. The filet mignon (tournedos) is taken from the tip of the filet.

  5. Rumsteck: rumpsteak

  6. Rond de gîte: lean muscle, topside, or round in the USA; used for roast beef

  7. Tende de tranche, poire, merlan: lean pieces. The tende de trache is good for roasting; poire and merlan are good for fondue or cooking in a wok.

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Text © Dana Facaros

Image by Graphic lab, GNU creative commons license