French Beef Cut Translations

Here is a list of the cuts that our butcher does for us.


The French name links to the cut on the la-viande site and the English name 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!


2 responses to “French Beef Cut Translations

  1. Hi- thanks for this! I’m an American in France. The beef cuts have never made any sense to me here. Now I know what to look for when my American recipe calls for a rump steak or chuck steak!

  2. I’m Canadian, and again, this makes good sense… although they could learn the art of hanging beef eh?

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