File:Beef cuts France with numbers-left.svg

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English: Common cuts of beef in France. Brighter colors show higher valued parts
Français : Morceaux de bœuf selon la découpe traditionnelle en France. Les couleurs représentent les « catégories de valeur », la plus claire étant la première catégorie et la plus sombre la troisième
  1. Basses côtes
  2. Côtes, entrecôtes
  3. Faux-filet
  4. Filet
  5. Rumsteck
  6. Rond de gîte
  7. Tende de tranche ; poire, merlan
  8. Gîte à la noix
  9. Araignée
  10. Plat de tranche, rond de tranche, mouvant
  11. Bavette d'aloyau
  12. Hampe
  13. Onglet
  14. Aiguillette baronne
  15. Bavette de flanchet
  16. Plat de côtes
  17. Macreuse à bifteck
  18. Paleron
  19. Jumeau à bifteck
  20. Jumeau à pot-au-feu
  21. Macreuse à pot-au-feu
  22. Queue
  23. Gîte
  24. Flanchet
  25. Tendron, milieu de poitrine
  26. Gros bout de poitrine
  27. Collier
  28. Plat de joue
  29. Langue
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Date/TimeThumbnailDimensionsUserComment
current23:58, 14 February 2019Thumbnail for version as of 23:58, 14 February 2019591 × 373 (69 KB)Warp3 (talk | contribs){{Information |Description={{en|Common cuts of beef in France. Brighter colors show higher valued parts}} {{fr|Morceaux de bœuf selon la découpe traditionnelle en France. Les couleurs représentent les "catégories de valeur", la plus claire étant la première catégorie et la plus sombre la troisième # Basses côtes # Côtes, entrecôtes # Faux-filet # Filet # Rumsteck # Rond de gîte # Tende de tranche ; poire, merlan # Gîte à la noix # Araignée # Plat de tranche, rond de tranche, mouvant # Bavette...

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