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Butcher Wordbook
boeuf | | beef |
bavette | | tender steak |
bifteck | | ordinary thin steak |
bourguignon | | cubed beef stew |
châteaubriand | | porterhouse steak |
faux-filet | | sirloin |
entrec™te | | rib steak |
steak haché | | ground beef |
rosbif | | roast beef |
tartare | | ground beef with 0% fat |
tournedos | | filet wrapped in fat |
mouton/agneau | | mutton/lamb |
brochette | | skewered |
carré | | roast rack |
c™te | | chops |
épaule | | shoulder |
gigot | | leg of lamb |
noisette | | choice loin |
selle | | saddle |
porc | | pork |
andouillette | | (pork) belly sausage |
boudin noir | | blood sausage |
jambon | | ham |
épaule | | less-expensive ham, comes from shoulder |
jarret | | pork knuckle |
pied | | foot |
r™ti | | roast |
travers | | spare ribs |
veau | | veal |
blanquette | | stewing meat |
escalope | | cutlet |
paupiette | | rolled and stuffed |
riz de veau | | sweetbreads |
triperie | | tripe |
cervelle | | brain |
coeur | | heart |
foie de génisse | | young cow´s liver |
gesier | | gizzard |
langue | | tongue |
rognons | | kidneys (note: not to be confused with reins - human kidneys) |
gibier | | wild game |
lapin | | rabbit |
livre | | wild hare |
marcassin | | baby boar |
sanglier | | adult boar |
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