Relationship between French beef cut names and English ones ?
Other beef cuts:
- Tête de veau – head of veal.
- Langue de bœuf – beef tongue.
- Gîte (à la noix) – topside.
- Queue – oxtail.
- Cou – neck.
- Tranche – meaning ‘slice’, implies a steak of any meat other than beef.
- Filet/ longue/ aloyau – all words for loin. Loin chop is ‘côte première’
For instance, at the restaurant where I lunch everyday, I see the following:
- Bavette d’aloyau
- Faux-filet
- Entrecôte
- Cote de Boeuf.
