French cuts of Beef are not the same in the UK

Food/Drink/Culinaria
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21

Hi James, we have a diagram displaying both the french and english cuts.

Jim will scan them and send them to your e-mail.

We are just hopefully having our oven mended in time for Christmas and the man has just arrived!

22

Beg, borrow or steal an older copy of Larousse Gastronomique (by older I mean one with the index in French, but text in English) - you should get side by side pictures - or get a traditional French cookery book - I have "La Bonne Cuisine Française - Marie-Claude Bisson" - probably out of print - I inherited it from my French aunt - not only the pictures with the names of the cuts, but also a brief description of what to do with each bit of the beast - and the recipes are pretty good too!

23

There is an American guy who has a beef herd and sells his meat nr Courrensan he uses french butchers to cut up his beef but cut uk style will ask him

24

Thanks Andrew!

25

try this link James ;-)

http://www.google.fr/imgres?imgurl=http://www.cuisine-astuce.com/wp-content/uploads/2009/01/pieces-de-boeuf.jpg&imgrefurl=http://www.cuisine-astuce.com/tout-un-cours-sur-le-boeuf&h=657&w=1024&sz=401&tbnid=eNfM6LDG3VnYoM:&tbnh=83&tbnw=129&zoom=1&usg=__N5mqsRYrX3n1ZKEP8k-TnWqnkFA=&docid=3GT_GN8aYyyeSM&sa=X&ei=3oHPUNLiDNSZ0QW2w4CYBQ&ved=0CD4Q9QEwAw&dur=6148

I had to interprete for a group of American butchers at an abattoir and this helped me with the cuts, I had to do the same for the English too. Great job that was explaining the technical details whilst watching the animals being slaughtered and then butchered... :-O

26

Helen, that's what my local butcher told me, it's not possible to translate them all directly as the cuts are not identical, he was keen to replicate the cuts in this book for me, if I know what to ask him for I will order for Xmas day. I'll have to give him some time though!

27

We've always asked for a côté(or deux depending on how much you need) de boeuf, and it always seems right for a 'rib' as we know it.

28

PLEASE NOTE!! - The main thing to remember (and yo will see this when I scan the Frances Bissell pages in) that French butchers cut the animal up differently, which is why we all struggle, particularly with beef.

All will be demystified tomorrow - diagrams too! Lamb and pork not too different!

29

It is the forerib you want - I have a book by Frances Bissell, and there are the UK. USA and French cuts of ALL the animals - will scan it in for you when I get back - will try tomorrow, but it may be wednesday

30

Brisket: Poitrine de bovin