CUTS OF BEEF

CUTS OF BEEF IN FRENCH

1Joue ( cheek)

2 Collier ( sticking piece)

3 Tallen de collier (end of sticking piece)

4 Surlonge ( the first three ribs in the front of shoulder)

5 Faux fillet( sirloin boned out)

6 Rumpsteak

7 Gite moelle ( leg of mutton)

8 Poitrine (plate, brisket)

9 Gite trmeau ( shank above the knee cap)

10Cross (shin)

11 Cotes converts (fore ribs)

12 Plates de cotes (flat ribs)

13 Poitrine ( brisket fore quarter)

14 Aloyau ( sirloin)

15 Bavette de aloyau (thin flank)

16 Flanchet (brisket hind quarter)

17 Tamache ( top side)

18 Culottee ( rump)

19 Gite a la noix ( thick flank, rump)

20 Quasi ( thick end of gite a la noix)

21 Gite trumeau ( shank hind quarter)

22 Cross (extremity of the shank)

23 Pied de boeuf (cow heel)

24 Queue (ox tail)

25 Cote de couverte, entrecote, paleron (middle ribs)

CUTS OF BEEF IN AMERICA

ROUND

FLANK AND SHORT PLATE

CHUCK

FORE SHANK AND BRISKET