Cook Like a Local in France by Lynne Martin

Author:Lynne Martin
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2019-03-19T16:00:00+00:00

Cuts of Beef (Bouef)

Our favorite steak cuts are:

Entrecôte (ribeye)—flavorful and juicy

Onglet (hanger steak)—resembles flank steak

Faux filet (sirloin)—a little tougher but more flavorful

Filet (filet mignon)—tender, juicy, expensive

Pavé or filet de romsteck—similar but not as tender as filet mignon

Bavette d’aloyau—similar to flank steak but more tender

For stews or braises try:

Paleron and macreuse and jumeau—all similar to chuck

Gros bout de poitrine—a brisket

Gite—round steak

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