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My spouse and I sometimes misunderstand each other when we talk about beef cuts because French and US cut are not exactly the same.
Or even when we are looking at recipe recipe, the cut will usually be different around here and can be hard to understand.
This should help us in the future.
1. chuck
2. flanken-style ribs
3. rib
4. back ribs
5. short loin
6. Porterhouse steak
7. tenderloin
8. sirloin
9. round
10. boneless rump roast
11. round steak
12. hind shank
13. flank
14. flank steak rolls
15. short plate
16. brisket
17. fore shank
1, 2. collier (neck)
3. basses-cotes
4. jumeau for grilling or frying
5. jumeau for stewing
6. macreuse
7. plat de cotes decouvert (uncovered rib)
8. plat de cotes couvert (covered rib)
9. gite de derriere
10. jarret
11. entre-cote
12. hampe
13. poitrine
14. faux-filet
15. filet
16. bavette for grilling or frying
17. bavette for stewing
18. flanchet
19. romsteck (rump steak)
20. aiguillette baronne
21. rond de tranche basse
22. tranche
23. gite a la noix
24. queue (tail)
This is not my content, but it was found on HTTP web here:
