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Beef cuts translations?


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Beef cuts translations?

tonbo | | Apr 16, 2009 10:56 AM

I know that everywhere you go the names for cuts of beef are different, even in English, but I've noticed that Quebec seems to have its own nomenclature and I was wondering if anyone had the translations for the following:

A Boston steak. What on earth is it? It's a very lean cut that lends itself well to stews. That's what the butcher at Boucherie Paris on Gatineau in CDN calls it, but I haven't seen it named that anywhere else . . .

What is a faux-filet? A ribeye?

What would a tri-tip be in French?

A strip steak?

A Chateaubriand?

A flank steak?

Thanks in advance!

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