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Meats
Les Viandes
There are 4 principal sources of butcher’s meat:
Boeuf
Veau
Agneau
Porc
Lamb and Mutton – Agneau et Mouton
Gigot
Selle
Carré
Epaule
Collier / Collet
Poitrine
Côtelettes
Noisette
Leg
Saddle
Best-end
Shoulder
Neck
Chest
Cutlets
Centre cut of lamb chop
Beef - Boeuf
Côtes
Epaule
Bavette
Poitrine / Tendron
Flanchet
Jarret / Gite
Crosse
Cuissot
Rumsteck
Aloyau / Filet
Aiguillettes
Ribs
Shoulder
Tender meat of the loin
Breast
Flank
Shin
Knuckle of leg
Leg
Rumsteak
Sirloin / Fillet
Long thin slices of meat
Porc - Pork
Cuissot
Longe
Basse côte
Poitrine
Epaule
Tête
Pieds
Côte de porc
Leg
Loin
Spare rib
Belly
Shoulder
Head
Trotters
Chop
Methods of cooking
Roasted
Braised
Boiled
Grilled
Shallow fried
Fried
Stuffed
Methods of serving beef
They are generally grilled in accordance with the wishes of the customer:
Bleu
Saignant
A point
Bien cuit
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