Lost Info

[powerdesal]

Some time ago there was a thread that included a "decode" of French meat labelling. I cant remember the title and cant find it, can anyone help ??????

[Clair]

Look for the Label Rouge on the label.

[Cat]

Or was this what you were thinking of?

[quote user="Cassis"]Here's a useful link for cuts of lamb.  Neck fillet does not seem to exist, as the others have said.

Lamb Cuts

I've already posted the Beef one under the A-Z of Food but may as well add it here as well:

Beef Cuts

The pork one's not quite so comprehensive:

Pork Cuts
[/quote]

[powerdesal]

It was a thread where someone had posted details of labelling that included breed, age, date of birth and date of killing of the animal plus whether the beast was a milk cow or a beef reared cow, plus other info.

Its not too long ago (within the last month ?) but searches under various key words dont seem to get me very far.

I seem to remember that all fresh meat had to have the label displayed at the point of sale.

[Théière]

I remember the thread, looked for you but could not find it either, I posted on it, how long was meat hung for etc and the response was from the english butcher in normandy.

See if that jogs Clair's memory. [I]

[Cat]

I think that it's in the link on this page http://www.completefrance.com/cs/forums/4/1738585/ShowPost.aspx#1738585

[quote user="Catalpa"]Recently discussed on TotalFrance - post 5 explains why so much French steak is so mediocre compared to British meat.

http://www.totalfrance.com/france/forum/viewtopic.php?t=65277

CBPinet's last post on page 2 is interesting too.
[/quote]

The reason that no one could find it is because the information is on a different forum [:$]

[powerdesal]

Thanks, that was the one.