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French Butchers' terms

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French Butchers' terms

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vielleanglaise | | Feb 18, 2009 12:08 PM

I was wondering, does anyone know of a good link to a lexicon of French/English butchery lingo. Specifically, I'm looking for translations of "gammon", "brisket" (poitrine?!) , "short ribs" (paleron?!!), and "beef-round" (macreuse?!!!).

I know that butchery techniques can be vague and change between different countries/regions/counties/towns/villages/streets (see Bill Buford 'Heat'), but any help would be most welcome.

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