What are the English equivalents of French beef cuts?

Here is a list of  the cuts that our butcher does for us. To buy a box of our beefy beef, see our How to buy beef page. If this post doesn’t answer your questions feel free to email me at bc@grasspunk.com and I’ll see if I can help.


The cuts are labelled in French. The French word below links to the cut on the la-viande site and the English version links to Wikipedia.

FiletFillet, tender, juicy, expensive.

Faux-FiletSirloin steak with a different name in each English-speaking country. The photo below show a faux-filet, although the hand model is an 8-year-old which messes up the scale a bit.


EntrecôteFore rib steak. We’ve made fore rib roasts out of this in the past. My personal favourite steak.

Basses-côtesChuck steak although I could be misundersting things in the UK. This is like the fore rib/entrecôte but further forward. Rosbeef – Rump roast, likely Silverside 

RumsteakRump steak (in steak form rather than roast form)

Gite/Noix and Rond de Gite – this is a tricky one as it seems the Rond de Gite is part Topside and part Thick Flank, and the Gite à la Noix is Thick Flank. In the USA we just make it easy and call it all Round.

Tende de tranche – more Rump steak

Tranche Grasse – a rump steak but a hard one to track down. See number 8 in these butcher photos. There are six muscles in the Tranche and they have distinct names in French.

BavetteFlank steak

Osseline and OngletHanger steak, although we received just one packet of Onglet from this cow and it is sitting in my fridge right now.

Bourgignon – Beef cubes for braising (e.g. for Bourgignon!)

Paleron and MacreuseThick rib (or brisket). Braise this.

Pot au feuMore thick rib/brisket for braising.

Plat de Côte – More thick rib/brisket.


All rich with beefy goodness!


6 responses to “What are the English equivalents of French beef cuts?

  1. I must say…that fancy red packaging is quite fetching. Very different from the regular old clear plastic vacuum packaging we get with our label slapped on the front.

    Vive la France!

  2. Yes, we’ve had problems with ours losing their vacuum seal, too. We’ll have to talk to the butcher next time. And maybe it just needs more delicate handling. My husband loaded our steer and the lamb into the freezer, whereas I had done all the pork. Maybe I babied it more. 🙂

  3. Pingback: Oh The Perks Of Beef Farming | Brat Like Me·

  4. Pingback: Homemade Corned Beef – Wellrr·

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