feeling-is-first: Lucien LorelleSteaks:• Bifteck/ steak - steak. • Bavette - undercut - from t
feeling-is-first: Lucien Lorelle Steaks: • Bifteck/ steak - steak. • Bavette - undercut - from the skirt, textured with long muscle fibres. • Filet - fillet. • Faux-filet - same • Romsteak/ rumsteak - rump steak. • Aloyau - sirloin • Entrecôte - ribeye. • Tournedos/ filet mignon - tenderloin steak usually cut almost as high as it is wide. basically a chunk of tender steak, usually served quite rare unless otherwise requested Other beef: • Tête de veau - head • Langue de bœuf beef tongue• Gîte (à la noix) topside • Queue - tail • Cou - neck • Tranche - meaning ‘slice’, implies a steak of any meat other than beef. • Filet/ longue/ aloyau - all words for loin. Loin chop is ‘côte première’. Any meat that says ‘à poêler’ means ‘for frying’. -- source link