Macreuse vs bavette

When it comes to beef, France has a naming convention of its own.

We all know all about common beef cuts, such as striploins, rib eyes, filet mignon, and even bavette. But there are less-known steaks worth discovering; flat iron is part of it. There are two types of flat iron. First of all, there is the flat iron steak, and second, there is the top blade, also called oyster blade. You can see this cut on the following figure 1. For its part, the top blade also comes from the shoulder, but a little lower, near the shank.

Macreuse vs bavette

One of the things I love about living in France is that the Boucherie is very much a thriving business in most high streets in towns and villages. As well as the option of buying directly from the farmers and small farm shops. French meat cuts were a puzzle to me when I arrived in France ten years ago, but I now feel comfortable visiting my Boucher and ordering most cuts of meat. One thing that I found strange when I first visited the local boucherie was that the only meat that they will mince is beef. I was also told it was interdit! However having befriended my local boucher he told me that if I ask in advance they will mince other meats but they need notice as they only have one mincer and need to clean it down before using for other meats. In France you tend to find beef prepared for Bourguignon or Pot au Feu on the label rather than the cut of meat. Often the labels indicate a recommended cooking method. Tartare de Boeuf a great French speciality and when done right is delicious! It is traditionally served with a raw egg yolk, chopped onion and chive, herbs, capers and mustard, although every recipe is different! Have meat cuts in France left you puzzled? Follow me on my culinary and pictorial adventure on Twitter tasteofsavoie and Instagram Please keep up to date and like my facebook pages: Taste of Savoie and Caro Blackwell-Sights of Savoie. Follow my blog with Bloglovin.

This dish involves simmering the meat with vegetables and herbs to create a flavorful broth.

Here is a list of the cuts that our butcher does for us. To buy a box of our beefy beef, see our How to buy beef page. The cuts are labelled in French. The French word below links to the cut on the la-viande site and the English version links to Wikipedia. Filet — Fillet , tender, juicy, expensive. Faux-Filet — Sirloin steak with a different name in each English-speaking country e. NY strip in parts of the US.

It can be confusing to know what cuts of meat to buy — especially with beef, as it is butchered differently in France. There are more beef cuts in France, and some cuts which exist in the UK are used in a different way. He said it was the same for chuck steak, used in casseroles in the UK but cut thinly and grilled in France, or used in boeuf bourguignon. Mr Smith said the British are often put off when French supermarket meat does not come up to expectations. In France, it is worth paying more to an artisan butcher for good quality and they will also give cooking advice. However, there are some British specialities, such as bacon and gammon, that you cannot find at a French butcher as they are not eaten here.

Macreuse vs bavette

Here is a list of the cuts that our butcher does for us. To buy a box of our beefy beef, see our How to buy beef page. The cuts are labelled in French. The French word below links to the cut on the la-viande site and the English version links to Wikipedia. Filet — Fillet , tender, juicy, expensive. Faux-Filet — Sirloin steak with a different name in each English-speaking country e. NY strip in parts of the US.

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Pot-au-feu More thick rib or brisket: Pot-au-feu is a classic French dish that traditionally uses cuts from the thick rib or brisket. Canada uses identical cut names and numbering as the US, with the exception of the "round" which is called the "hip". Instead of a roll of fillet I have bought pieces de fondue. Just ask the butcher for help. Lamb is in general hard to find. Should be fine for bbq though I am not a bbq expert. Leftovers are perfect in sandwiches. I do just shop in supermarkets, rather than butchers, though. Braiseworthy cuts from the shoulder. Empire Theme by Pixel Union. Learn how your comment data is processed. Designed by Taiyab Raja. Understand what visas and residency cards are required for a move to France or to come for an extended stay. Definitely less tender than tenderloin! From tender fillets to flavorful briskets, the names of beef cuts in France can be quite different from their English counterparts.

When it comes to beef, France has a naming convention of its own. From tender fillets to flavorful briskets, the names of beef cuts in France can be quite different from their English counterparts. Known for its tenderness, this cut is often considered one of the most desirable, and hence, expensive cuts of beef.

Ideal in a stew cooked for French Cuts of Lamb. It also has a fairly fine and uniform grain. Unsourced material may be challenged and removed. You used a cut that had plenty of marbling. This cut is known for its bold flavor and can be cooked to various levels of doneness, making it a versatile option for grilling or pan-searing. The meat counter can be confusing. Like Loading We take them as they come which is longer than normal but you can just ask for them shorter. Braise this. Read more:. The entrecote is further forward and would be the rib eye or rib. The following is a list of the American primal cuts, and cuts derived from them. Pork French Cuts of Pork. Find out more.