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Cuts of Meat

French

QuestionAnswer
Entrecôte Ribeye or Sirloin
Filet Mignon Tenderloin
Tournedos Filet Mignon medallions
Rumsteck Rump steak
Faux-filet Sirloin strip
Carré de Porc Pork loin or rack of pork
Côtes de Porc Pork chops
Filet Mignon de Porc Pork tenderloin
Épaule de Porc Pork shoulder
Rôti de Porc Roasted pork, often a loin or shoulder
Carré de Porc Pork loin or rack of pork
Rillettes pork/ duck spread
Onglet (de veine)` Hangar Steak
Macreuse de boeuf Chuck/ Shoulder
Paleron Blade/ Chuck
Joue de boeuf beef cheek
Poulet Entier Whole chicken
Cuisse de Poulet Chicken thigh
Blanc de Poulet Chicken breast
Aile de Poulet Chicken wing
Haut de Cuisse Chicken drumstick or leg quarter
Poulet Rôti Roasted chicken
Poulet Fumé Smoked chicken
Poulet au Citron Chicken with lemon sauce
Gigot d'Agneau Leg of lamb
Carré d'Agneau Rack of lamb
Épaule d'Agneau Lamb shoulder
Côte d'Agneau Lamb chop or cutlet
Selle d'Agneau Saddle of lamb, including the loin and tenderloin
Noisettes d'Agneau Lamb noisettes, small medallions of lamb
Brochettes d'Agneau Lamb skewers
Magret de Canard Duck breast, often grilled or pan-seared
Confit de Canard Duck leg, slow-cooked in its own fat
Cuisse de Canard Duck thigh or leg
Aile de Canard Duck wing
Foie Gras de Canard Duck liver, often served as a luxurious terrine or pan-seared
Blanquette de Veau Creamy veal stew
Pot-au-Feu Hearty beef stew with vegetables
Tarte aux Fruits de Mer Seafood tart, often featuring fish and shellfish
Crevettes à l'ail Garlic shrimp
Sole Meunière Pan-seared sole fillets with lemon, butter, and parsley
Fruits de Mer Seafood platter, often featuring a selection of fish, shellfish, and crustaceans
Sole Meunière Pan-seared sole fillets with lemon, butter, and parsley
Coquilles Saint-Jacques Scallops in a creamy sauce, often with garlic and parsley
Côtelettes d'agneau Rack of lamb
cochon de lait. suckling pig
bavette d'aloyau skirt/ flank steak
côte de boeuf prime rib
plat de côtes short ribs
queue de boeuf oxtail
Created by: zwelch1
 

 



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