Ingrédients Alimentaires - Coupes de Viande

a large piece of meat or fish cut into thick slices

steak, bifteck

meat cut from the chest of an animal, especially a cow

poitrine de bœuf

a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities

épaule de boeuf, gîte

a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked

jarret, gigot de viande

a meat cut that includes a bone with an elongated shape

longue côte, cote longue

a meaty cut of beef taken from the tail of a cow

queue de bœuf, soupe de queue de bœuf

the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat

jarret de porc, pied de porc

a cut of meat taken from the front part of the lower leg of an animal

jarret, pâté de jarret

beef that is taken from an animal's back, typically a cow, which is of high quality

aloyau

a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries

flanc, steak de flanc

meat from the upper part of the back legs of a cow, which is of high quality

rumsteck

a piece of meat with one or more rib bones

côte

a tender and well-marbled cut of meat located towards the back of an animal

court-filet, filet court

meat that is cut from near the backbone of a pig or cow, which is of high quality

filet

a cut of pork taken from the lower part of the pig's rib cage

travers de porc

a pig's foot that is cooked as food

trotteur

a small cut of meat, typically taken from the rib or loin

côtelette, tranche de viande

a fatty and flavorful cut of meat obtained from the underside of a pig

ventre de porc, poitrine de porc

the meat from the hind leg of a pig that is typically cured, similar to ham

lard salé

a cut of pork that consists primarily of the fatty layer beneath the skin

lard, grasse de dos

a pork cut from the upper shoulder, used in barbecue and slow-cooking for its rich flavor and marbling, often for pulled pork and stews

épaules de porc, gigot de porc

a thin piece of meat that is cut into a thick slice and usually broiled or fried

croquette de viande

meat cut from the front part of the body of a bird

filet, blanc

the lower joint of the leg of a fowl, eaten as food

pilon

a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder

côtelette d'agneau, côte d'agneau

a lean and tender cut of meat from the back of the pig, commonly used for roasting

filet de porc, longe de porc

meat from the wing of a duck, chicken, etc., eaten as food

aile, manchon

a piece of meat from a pig or lamb which is attached to the front ribs

côte, côtelette

a cut of beef attached to the rib bones

plat de côtes

meat taken from the upper part of the front leg of an animal

épaule

a cut of meat that comes from the lower belly or underside of the cow

plaque de bœuf, plateau de bœuf

a portion of meat, typically from the lower limb of an animal

patte, gambon

a lean cut of meat, typically from the hindquarters of an animal

ronde, rôti de ronde

a cut of pork, typically from the upper part of the shoulder

épaule à pique-nique, épaule de porc à pique-nique

a cut from the rib area of an animal, often known for its tender and flavorful qualities

côte, partie

a thick slice of beef that is often cooked by grilling

bifteck

a piece of meat cut from the body of an animal

morceau, coup

the soft part of the body of an animal, between the skin and bones

chair

the leg of a lamb or an adult sheep that is eaten as food

gigot

a large cut of meat from the area where two or more bones meet, typically including a part of the bone

rôti

a thin, boneless slice of meat that is coated in breadcrumbs and fried

escalope

the hindquarter or leg of an animal, often referring to a cut of meat from that region

gîte, cuisse

a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture

jarret, pied de porc

a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes

cou, cou de viande

a cut of beef taken from the hindquarters of the animal

bifteck de contre-filet, steak de ronde

a cut of beef from the loin region that contains a T-shaped bone, with tenderloin on one side and strip steak on the other

steak T-bone, côte de boeuf T-bone

the upper part of a bird's leg, often used as a meaty portion for cooking and eating

cuisse, haut de cuisse

a Y-shaped bone between the neck and breast of a bird

fourchette

(of food, particularly meat or fish) having the bones taken out for easier consumption

désossé, sans os

containing bones or an abundance of bones

osseux, squelettique

(of meat) containing a small or no amount of fat

maigre

lacking skin or having had the skin removed

sans peau, dépecé

a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat

entrecôte, steak de contre-filet

small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders

goujons, bandes de poulet

small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine

lardon

a piece of boneless meat or fish cut from near the ribs of an animal

filet

a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones

découpe primaire, partie primaire

a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections

découpe sub-primaire, partie sub-primaire

a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling

entrecôte, côte de boeuf

a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it

roulade, préparation roulée

the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat

poitrine de dinde, filet de dinde