Beef
Cattle breeds and the cuts of three butchery traditions — French, British and American — with the interactive butcher's chart.
Cattle breeds
26
BreedAubracAubrac plateau, France
BreedSalersSalers, France
BreedBlonde d'AquitaineGaronne valley, south-western France, France
BreedNormandeNormandy, France
BreedParthenaiseParthenay, France
BreedBazadaiseBazas, France
BreedPiemonteseCarrù (breed society seat), Italy
BreedMarchigianaMarche, Italy
BreedRomagnolaRomagna, Italy
BreedPodolicaBasilicata, southern Apennines, Italy
BreedRubia GallegaLugo, Galicia, Spain
BreedAvileña-Negra IbéricaÁvila, central Spain, Spain
BreedRetintaExtremadura and western Andalucía, Spain
BreedBarrosãBarroso (Montalegre and Boticas), Portugal
BreedMirandesaMiranda do Douro, Portugal
BreedAlentejanaAlentejo (Évora), Portugal
BreedMeuse-Rhine-IJssel (MRIJ)Maas, Rijn and IJssel river area, Netherlands
BreedGroningen BlaarkopGroningen, Netherlands
BreedCharolaisCharolles, France
BreedBelgian BlueBelgium
BreedAberdeen-Angus
BreedHereford
BreedLimousin
BreedJapanese Black (Wagyu)
BreedChianina
BreedHighland
Cuts
72
- CutOnglet (hanger)
- CutHampe (skirt)
CutAraignée
CutFausse araignée
CutPoire
CutMerlan
CutDessus de tranche (topside cap)
CutDessous de tranche
CutTranche (talon de tranche)
CutPlat de tranche
CutRond de tranche
CutMouvant
CutRond de gîte (eye of round)
CutSemelle
CutNerveux de gîte à la noix (gousse d'ail)
CutGalinette
CutJumeau à bifteck (chuck tender)
CutJumeau à pot-au-feu
CutMacreuse à bifteck (boule de macreuse)
CutMacreuse à pot-au-feu
CutDessus de palette (blade undercut)
CutGros bout de poitrine (brisket point)
CutMilieu de poitrine (middle brisket)
CutBavette à pot-au-feu
CutCœur de rumsteck (eye of rump)
CutFilet de rumsteck
CutNoix d'entrecôte (rib-eye roll)
CutEntrecôte découverte- CutFilet mignon (French butchery)
- CutPaleron (shoulder blade)
CutJoue (cheek)
CutCollier (neck)
CutBasses-côtes (chuck rib)
CutMacreuse (shoulder clod)
CutPoitrine (brisket)- CutGîte avant (fore shin)
CutCôte & entrecôte (rib)
CutPlat de côtes (short ribs)
CutTendron
CutFaux-filet (sirloin / strip loin)
CutFilet (fillet / tenderloin)
CutBavette (flank / flap)
CutFlanchet (thin flank)
CutRumsteck (rump)
CutAiguillette baronne
CutTranche grasse (plat de tranche, rond de tranche, mouvant)
CutTende de tranche (topside)
CutGîte à la noix (silverside)
CutGîte arrière (hind shin)- CutQueue (oxtail)
CutChuck (US)
CutBrisket (US)- CutForeshank (US)
CutRib (US)
CutShort plate (US)- CutShort loin (US)
CutTenderloin (US)
CutSirloin (US)
CutFlank (US)
CutRound (US)
CutNeck & clod (UK)
CutChuck & blade (UK)
CutBrisket (UK)- CutShin (UK)
CutFore rib (UK)
CutSirloin (UK)
CutRump (UK)
CutThin flank (UK)
CutThick flank (UK)
CutTopside (UK)
CutSilverside (UK)
CutLeg (UK)