cuts of beef

[Patf]

Is there an equivalent of rolled brisket in France? There's a cut called plat de cote (very cheap at 3 euro a kilo) which is normally sold on the bone but I've seen it boned and it looks like brisket. I've also noticed a cut which looks like what we call skirt in uk but here is quite expensive. What is shin called in France? Also topside, sirloin etc. Pat.

[Val_2]

Pat. I've got a "map" of a cow in french with the cuts named if you want to send me your address privately or a fax number. There are so many cuts like Jaret for the leg,Paleron for the chest it gets difficult to recognise anything remotely like the UK cow.

[Pucette<P><FONT face="Times New Roman" size=3>Pucette<FONT><P><FONT face="Times New Roman" size=3><P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">"Qui ne connaît pas la campagne lhiver, ne connaît pas la campagne et ne connaît pas]

http://www.inspection.gc.ca/english/bureau/mcmancv/bbge.shtml gives translations of all the words you want and an awful lot more; it's Canadian.

Skirt is indeed sold as frying steak in the land of haute cuisine.

Shin of beef is jarret, sirloin is faux filet.

I bet there are maps of the cuts on the web somewhere but I haven't the patience to find them.

[Patf]

Thanks to both for the information. I should have looked on the net myself - I'll try to find a map of cuts there. Pat.

[Pucette<P><FONT face="Times New Roman" size=3>Pucette<FONT><P><FONT face="Times New Roman" size=3><P class=MsoNormal style="MARGIN: 0cm 0cm 0pt">"Qui ne connaît pas la campagne lhiver, ne connaît pas la campagne et ne connaît pas]

http://www.mhr-viandes.com/en/docu/docu/lexique.htm

has pictures as well as lots of languages, I think everything you want is there