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


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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
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
You pay for the beef, I'll compile the dictionary! – ElendilTheTall Jun 10 '13 at 18:21
The Clod and Chuck are the shoulder cuts. Blade cuts or Farmers are part of the Chuck. Flat Iron is removed from the Clod. Just because a name you recognize isn't in the picture, doesn't mean that it isn't there. – user29820 Dec 9 '14 at 14:30

The real difference is that the French feeding of their bovine for cuisine is very different than the British or American

Fillet and faux fillet, are the cuts that are not found in a normal Angus or Angus type of Bulls. It is due to their feeding

The British and/or American's prefer a layer of fat, whereas the French in their fillet have none. For example, le fillet American is scraped fillet with a blunt knife. There are other examples of the difference but this one it most obvious. Pedantically, fillet does not exist in English/American Cuts

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'Fillet doesn't exist in British cuts'? As someone (literally) born & brought up in a butcher's shop, I've never heard such utter nonsense.

Apart from the fact that French and British cuts are differently named, the hindquarters are cut at different angles, which is why British cuts tend to be a lot more tender and easy to carve than their French counterparts

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