French Beef Cuts and Dishes

French Beef Cuts and Dishes

1

Châteaubriand

4.6

Most iconic: Chez Julien (Paris)

Contrary to popular belief, the word Châteaubriand does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The steak was originally prepared by a chef named Montmireil in 1822 for a French... READ MORE

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2

Pepper steak (Steak au poivre)

4.5

Most iconic: Bistrot Paul Bert (Paris)

Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a ... READ MORE

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3

Steak and fries (Steak-frites)

4.2

Most iconic: Le Relais de l'Entrecote (Paris)

Simply translated as steak and fries, steak-frites is a dish that traces its origins to French and Belgian national cuisine. In this classic, fries vary from the hand-cut rustic potato wedges to thin, factory-produced types. They are alwa... READ MORE

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4

Beef bourguignon

4.3

Most iconic: Josephine Chez Dumonet (Paris)

Beef bourguignon is a rich and complex stew originating from the region of Burgundy in France. The star of the dish is a robust red Burgundy wine, which is used to soften and tenderize tough cuts of Charolais beef, along with savory additions such... READ MORE

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5

French Beef Cut

Entrecôte

4.5

Entrecôte is a type of beef steak that's cut from between the ribs, but it's more commonly known as a thin and boneless rib-eye steak. The butchers cut bone-in rib-eyes with the bone on each side, but there are also six leftover boneless ste... READ MORE

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6

American Beef Cut

Filet de bœuf

4.4

Filet mignon is a premium steak cut from the tenderloin of a cow, a muscle that runs along the spine. The name "filet mignon" is French, meaning "dainty fillet" or "delicate steak," which reflects its reputation as one of the most tender and luxur... READ MORE

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7

French Beef Cut

Faux-filet

3.7

In French butchery, the faux-filet corresponds to the sirloin steak cut in English-speaking countries. This cut comes from the back of the cow, right behind the ribs - hence its name, which means "false fillet" in French, as it's... READ MORE

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8

French Beef Cut

Rumsteck

3.9

In French butchery, rumsteck corresponds to the rump steak or rump roast, which is a cut of beef from the hindquarter or the back of the cow. This region includes parts of the cow that are often very flavorful and lean. The rumst... READ MORE

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9

Tournedos Rossini

3.5

Most iconic: Josephine Chez Dumonet (Paris)

A staple of classic French cuisine, tournedos Rossini is a dish created in honor of the legendary composer (and noted gourmand) Gioacchino Rossini. The original recipe is rich, elegant, and uses only the finest ingredients available: 2 pieces of b... READ MORE

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10

French Beef Cut

Hanger steak (Onglet de bœuf)

4.1

Onglet de bœuf in French butchery refers to the hanger steak, which is a cut from the plate primal of the cow, located near the animal's belly. It is also known as "butcher's steak" because butchers would often reserve it f... READ MORE

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11

French Beef Cut

Bavette d'aloyau

4.0

Bavette d’aloyau in French butchery refers to a rear part of flank, a cut of beef taken from the abdominal muscles of the cow. The term "bavette" comes from the French word for "bib," which is a reference to the long, flat ... READ MORE

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12

American Beef Cut

Filet

4.5

In the American, French, German, Brazilian, and Korean systems of primal beef cuts, the tenderloin is a cut from the loin, which is located towards the back of the cow, nestled under the ribs, next to the backbone. It spans two primal cuts: the sh... READ MORE

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13

French Beef Cut

Collier

n/a

Collier in French butchery refers to the neck cut of beef. This is a tougher, more muscular part of the cow, as it's a region that gets a lot of exercise. Due to this, the neck or collier cut has a deep, rich flavor and is packed... READ MORE

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14

French Beef Cut

Flanchet

n/a

Flanchet in French butchery refers to a cut of beef from the abdominal muscles or lower chest of the cow. It is similar, but not quite same as American flank, as flanchet is just one part of the American flank, bavette d’aloyau and a section... READ MORE

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15

French Beef Cut

Tendron

n/a

Tendron in French butchery refers to a cut from the rib section of the cow, particularly the part of the rib section that is close to the belly or the lower rib area. This cut corresponds in part with the plate or short plate, wh... READ MORE

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16

French Beef Cut

Paleron

n/a

Paleron in French butchery refers to a cut of beef from the shoulder or chuck area of the cow. In English-speaking countries, this cut is typically known as the flat iron steak or top blade steak. The paleron is known for its ric... READ MORE

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17

Gardiane de boeuf

n/a

Gardiane de boeuf is a traditional dish originating from Camargue. The dish is made with a combination of Camargue beef, garlic, onions, red wine, bay leaves, thyme, dried orange skin, vinegar, salt, and pepper. The meat is cut into cubes, and it'... READ MORE

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18

Jarret de boeuf

3.7

Jarret de boeuf is a traditional stew (also popular in ther formar colony Chad) consisting of beef cooked with vegetables such as carrots, sweet potatoes, leeks, and aubergines. The stew should be cooked for at least two hours until the meat and v... READ MORE

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19

French Beef Cut

Tende de tranche

n/a

Tende de tranche in French butchery is a cut of beef that comes from the round primal, specifically the inside round or top round in American butchery. This cut is located at the upper rear leg of the cow. The tende de tranche is... READ MORE

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20

Entrecôte à la bordelaise

n/a

Entrecôte à la bordelaise is a classic French dish consisting of a seared steak and a rich, wine-infused sauce. Traditionally, entrecôte is a cut from between the ribs which roughly corresponds to rib, ribeye, club, Scotch fille... READ MORE

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21

French Beef Cut

Plat-de-côtes de bœuf

n/a

Plat-de-côtes de bœuf in French butchery refers to the short ribs. The short ribs are characterized by a layer of meat sitting on top of a section of the rib bone. They are known for their rich, meaty flavor that is b... READ MORE

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22

French Beef Cut

Plat de tranche

n/a

Plat de tranche in French butchery refers to a cut of beef from the round section of the cow, specifically the outside or bottom round. In the French system, the "tranche" (which translates to "slice") generally refers to the upp... READ MORE

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23

French Beef Cut

Jarret arrière

n/a

Jarret arrière in French butchery refers to the rear shank of the cow. The rear shank is a lean, tough cut of beef, as it comes from a muscle that gets a lot of exercise. This cut is full of connective tissue, which can re... READ MORE

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24

French Beef Cut

Hampe de bœuf

n/a

Hampe de bœuf in French butchery refers to the steak from plate primal, or the belly of the cow. This cut is long, flat, and prized for its flavor rather than tenderness. Hampe de bœuf is known for its robust flavor a... READ MORE

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25

French Beef Cut

Basses côtes

n/a

Basses côtes in French butchery refers to a cut that's equivalent to the chuck short ribs in American butchery. This cut is located in the forequarter of the cow, specifically in the lower rib area. The basses côtes a... READ MORE

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26

French Beef Cut

Aiguillette baronne

n/a

Aiguillette baronne in French butchery refers to a cut that comes from the silverside in the round primal of the cow, which is the upper part of the hindquarters. This cut is often compared to the top round in American butchery, ... READ MORE

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27

French Beef Cut

Gîte à la noix

n/a

Gîte à la noix in French butchery refers to a specific cut of beef known as the "round" or "topside" in English, specifically a part of the round near the rump of the cow. The term gîte à la noix transla... READ MORE

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28

Alouettes sans têtes

n/a

Alouettes sans têtes is a traditional meat dish. It's made with a combination of thin slices of beef, prosciutto slices, bread crumbs, garlic, shallots, parsley, paprika, carrots, celery, leeks, olive oil, white wine, butter, and tomatoes. T... READ MORE

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29

French Beef Cut

Rond de tranche

n/a

Rond de tranche in French butchery refers to a specific cut of beef from the round primal, particularly the "eye of round". The term "tranche" generally refers to the rear part of the cow, or the round in English. The rond de tra... READ MORE

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30

French Beef Cut

Bavette de flanchet

n/a

Bavette de flanchet in French butchery refers to the upper flank, similar to bavette d’aloyau. It's a cut of beef taken from the belly muscles of the cow. Bavette de flanchet is known for its strong beefy flavor and somewha... READ MORE

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31

French Beef Cut

Gros bout de poitrine

n/a

Gros bout de poitrine in French butchery also refers to a cut from the brisket section of the cow. This part of the brisket is typically the thicker, more muscular portion, often referred to as the "point" in English-speaking cou... READ MORE

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32

Tournedos à la bordelaise

n/a

Tournedos à la bordelaise is a French delicacy consisting of thick and round pan-seared or grilled steaks of beef tenderloin that are accompanied by a red wine sauce on the side. Named after the French wine-producing region of Bordeaux, the... READ MORE

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33

French Beef Cut

Macreuse à bifteck

n/a

Macreuse à bifteck in French butchery refers to a cut of beef taken from the upper portion of the rear leg of the cow, specifically from the top part of the bottom sirloin. The macreuse à bifteck cut is lean,full of... READ MORE

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34

French Beef Cut

Jumeau à bifteck

n/a

Jumeau à bifteck in French butchery refers to a cut of beef that comes from the muscle located in the middle of the back of the animal, between the shoulder blades. The jumeau à bifteck is known for its rich flavor ... READ MORE

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35

French Beef Cut

Jumeau à pot-au-feu

n/a

Jumeau à pot-au-feu in French butchery refers to a cut of beef that is typically used in slow-cooking methods, particularly in the traditional French stew known as pot-au-feu. This cut is taken from the front leg of the cow. It is a flavorf... READ MORE

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36

French Beef Cut

Macreuse à pot-au-feu

n/a

The macreuse à pot-au-feu in French butchery refers to a cut from the back of cow's front leg, located below the chuck. This cut is flavorful but tends to be tough, so it benefits from the long, slow cooking methods that break down the conn... READ MORE

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