French butchery

Buchan

Well-Known Member
Not a commentary on rugby. Does anyone have a good resource on the French style of cutting up carcasses, especially beef? Some internet charts, but not much use.
I seam out the muscles in the haunch but would like to know more
 
Piqued my interest, so I had a look. All I could really find were random YouTube videos and French articles, This looks interesting though? 'Boucherie découpe'

 
Thanks, I failed to find anything. It was prompted by a nice Guardian article on spending a day in Paris eating steak and chips, and it mentioned cuts I hadn't heard of
 
When I lived in St Ouen the local butcher had one of those charts displayed showing all the cuts of meat from beef and from lamb. With pictures of the cut in a circle and its name. With an arrow to where it came from. A muslim owned shop so no pig picture!

Things such as "hampe", "entrecote", "bavette" and for lamb the "souris" and etc.. I have little doubt that such things can be found on Amazon or eBay searching with the word "decoupe" "bouef" or "decoupe agneau" perhaps?

Well...here we go...and thanks! I was last in France late September so it was a nice thing to have to look about the internet for you.


The main site www.carnovor.fr has recipes. Here below you've the names of the cuts.




 
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