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 flank steak?
Thanks in advance!