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