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What is the difference between French and British cuts of beef?

I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak?

Here is a picture of British beef cuts.

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1 Answer 1

The simplest way to see the difference is to compare the cut diagrams:

British

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French

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Images courtesy of Wikipedia

The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.

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Thank you. The top picture is missing fillet of beef it seems which is a British cut as well. –  marshall Jun 9 '13 at 19:20
    
@marshall: Technically a fillet can be any boneless cut. I don't think that it is a British term, but in North America it generally refers to the tenderloin. –  Aaronut Jun 9 '13 at 20:32
    
@Aaronet With reference to beef and cookery, I think in British English it is "[...]the ‘undercut’ of a sirloin or rump of beef[...]". Take for example 1747 H. Glasse Art of Cookery ii. 21 A Fillet of Beef..is the Inside of the Surloin: You must carefully cut it all out from the Bone..roll it up tight; tye it with a Packthread. –  marshall Jun 9 '13 at 21:03
    
@marshall anytime that you're cutting around a bone, you are making a fillet. –  MandoMando Jun 9 '13 at 22:29
    
Obviously, the french cows go to the gym more. The british one seems to be missing the shoulder altogether. Blade, or flatiron steak? –  MandoMando Jun 9 '13 at 22:34
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