Monday, 23 March 2020

French Beef Cuts Translated


At the end of November I called in to the Magasin des Producteurs in Loches. The beef looked particularly enticing. Here is a list of what they had on display. Foolishly I didn't buy any of it. I bought lamb chops and faggots instead -- which were both great, but I should have bought some beef too.


From top left, then clockwise, we can see:

Filet - fillet
Faux filet - sirloin
Entrecôte - Scotch fillet or rib eye steak
Basse côte - chuck steak
Collier et Bourguignon - neck and cubes for slow cooking ie for making boeuf bourguignon (beef burgundy)
Plat de côte - brisket
Poitrine - breast
Rognons de porc - pork kidneys
Coeur de genisse - heifer heart
Foie de genisse - heifer liver
Jarret sans os - boneless shin
Paleron jumeau - shoulder/thick rib
Macreuse à braiser - brisket
Bavette - flank steak
Poire Araignée Merlan - oyster steak (known as 'les morceaux du boucher' or the 'butcher's steak' because you hardly ever see these cuts for sale -- the butcher keeps them for themselves)
Rumsteak à fondue - rump steak for fondue
Rumsteak - rump steak



Yum

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10 comments:

chm said...

Thank you Susan for this translation. It might come in handy.

Susan said...

It's a bit random, but hopefully useful.

Carolyn said...

Everything in this shop looks good. I like the idea of a store of producteurs. We've noticed a small chain of beef producteurs from a certain area in the Orne that seems to be expanding.

I'll add this information to my file for our next trip, whenever that will be.

I'd been compiling recipes for cooking in a gite, looking for main dishes using ingredients I can't get at home. (Also uncomplicated and non-spattery because who wants to clean an oven if you don't have to.) I put a lot of recipes on my phone but I realize in the end it'll come down to what looks good at the butcher's and how they advise cooking it.

I am sure you are eating well and hope you two are getting fresh air and exercise and are able to keep in touch with your families. Stay well.

Mary said...

I've saved the list for our next visit to France. We find ourselves in the store looking at beef wondering what we are buying, now we will know. We are scheduled for September, but who knows. Thank you! Stay well.

Susan said...

Yes, I still wouldn't like to predict what will happen in September. Some experts are predicting a second wave of the virus about then.

Susan said...

Maisons des producteurs are a really good idea, and I find the one in Loches very good quality for not too much money.

I agree about non-spattery cooking in holiday accommodation.

We are eating very well, but fresh air and exercise is limited. Simon is working on video setup for calling family, which we've always avoided in the past.

Rhodesia said...

Thanks for this, useful information. Stay safe, Diane

Susan said...

You too!

Ken Broadhurst said...

Be aware that many of the names of cuts of meat are different between England, the U.S., and probably Australia. "Shin" is "shank" in America. I'm not convinced that Fr. bavette is flank steak, but then I don't know what "flank steak" means in Australia or the U.K. We don't use the term "fillet" in the U.S. — it's tenderloin. So many differences.

Susan said...

When I do this sort of thing I focus on the Australian, sometimes British.

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