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.
Filet – Fillet, tender, juicy, expensive.
Faux-Filet – Sirloin 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.
Entrecôte – Fore rib steak. We’ve made fore rib roasts out of this in the past. My personal favourite steak.
Basses-côtes – Chuck 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
Rumsteak – Rump 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.
Bavette – Flank steak
Osseline and Onglet – Hanger 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 Macreuse – Thick rib (or brisket). Braise this.
Pot au feu – More thick rib/brisket for braising.
Plat de Côte – More thick rib/brisket.
Queue – Oxtail
All rich with beefy goodness!