French Beef Cuts

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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