Macreuse vs bavette

During butcheringbeef is first divided into primal cutspieces of meat initially separated from the carcass.

One of the things I love about living in France is that the Boucherie is very much a thriving business in most high streets in towns and villages. As well as the option of buying directly from the farmers and small farm shops. French meat cuts were a puzzle to me when I arrived in France ten years ago, but I now feel comfortable visiting my Boucher and ordering most cuts of meat. One thing that I found strange when I first visited the local boucherie was that the only meat that they will mince is beef. I was also told it was interdit! However having befriended my local boucher he told me that if I ask in advance they will mince other meats but they need notice as they only have one mincer and need to clean it down before using for other meats.

Macreuse vs bavette

Filet — Fillet , tender, juicy, expensive. Faux-Filet — Sirloin steak with a different name in each English-speaking country. The photo below show a faux-filet , although the hand model is an 8-year-old which messes up the scale a bit. My personal favourite steak. Rosbeef — Rump roast, likely Silverside. Rumsteak — Rump steak in steak form rather than roast form. In the USA we just make it easy and call it all Round. Tende de tranche — more Rump steak. Tranche Grasse — a rump steak but a hard one to track down. See number 8 in these butcher photos. There are six muscles in the Tranche and they have distinct names in French. Bavette — Flank steak. Osseline and Onglet — Hanger steak , although we received just one packet of Onglet from this cow and it is sitting in my fridge right now. Bourgignon — Beef cubes for braising e. Paleron and Macreuse — Thick rib or brisket.

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Here is a list of the cuts that our butcher does for us. To buy a box of our beefy beef, see our How to buy beef page. The cuts are labelled in French. The French word below links to the cut on the la-viande site and the English version links to Wikipedia. Filet — Fillet , tender, juicy, expensive.

Here is a list of the cuts that our butcher does for us. To buy a box of our beefy beef, see our How to buy beef page. The cuts are labelled in French. The French word below links to the cut on the la-viande site and the English version links to Wikipedia. Filet — Fillet , tender, juicy, expensive. Faux-Filet — Sirloin steak with a different name in each English-speaking country e. NY strip in parts of the US.

Macreuse vs bavette

When it comes to beef, France has a naming convention of its own. From tender fillets to flavorful briskets, the names of beef cuts in France can be quite different from their English counterparts. Known for its tenderness, this cut is often considered one of the most desirable, and hence, expensive cuts of beef. Faux-Filet Sirloin steak with a different name in each English-speaking country: The Faux-Filet, or sirloin steak, is a cut that has a different name in each English-speaking country. Despite the varying names, this cut is typically known for its rich flavor and moderate tenderness. This cut is known for its marbling and tenderness, making it a true delight when cooked to perfection.

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I once spent 60 euros on a chuck roast that tasted like dairy cow at Grand Frais. I normally add a herb butter at the end of the cooking. Skip to content Here is a list of the cuts that our butcher does for us. I was also told it was interdit! Subscribe now to keep reading and get access to the full archive. It is delicious as a steak, but also in strips in fajitas or warm salads. It can be confusing to know what cuts of meat to buy — especially with beef, as it is butchered differently in France. Reply Do you happen to have the French equivalents to beef short rib and rib finger for braising, please? What is French for Topside? There are two skirts: inside and outside.

It can be confusing to know what cuts of meat to buy — especially with beef, as it is butchered differently in France.

Log in now. Sign me up. It offers deep flavour and lovely tenderness even better than bottom sirloin flap , making it a favourite among those in the know—including butchers, who often keep it for themselves. Beef and veal. This site uses Akismet to reduce spam. Hello Monica, we ask for plat de cote when we want short ribs. Queue — Oxtail. Reply Do you happen to have the French equivalents to beef short rib and rib finger for braising, please? Reply I think this is great and long overdue. Like Loading Get news, views and information from France. To buy a box of our beefy beef, see our How to buy beef page. US war dead remembered in French cemeteries, years on. Reply Thank you for your brilliant posts,…….