🇫🇷

France

Europe

French butchery is considered highly refined, with cuts like entrecôte, bavette, and onglet having specific cultural significance.

Cuts from France

5 cuts documented (sample data)

Bavette (fr-FR) ◈ Community Suggested

Flank Steak · Beef

Also: Bavette d'aloyau

French equivalent. Bavette is a beloved brasserie steak in France.

Entrecôte (fr-FR) ◈ Community Suggested

Ribeye · Beef

Also: Côte de bœuf (bone-in)

Close equivalent. French entrecôte is typically boneless and may be a slightly different trim.

Épaule d'agneau (fr-FR) ✓ Verified

Lamb Shoulder · Lamb

Classic French preparation: slow-braised (épaule braisée) or stuffed and roasted.

Filet de bœuf (fr-FR) ✓ Verified

Tenderloin · Beef

Also: Tournedos, Chateaubriand

Foundational in French haute cuisine.

Poitrine (fr-FR) ◈ Community Suggested

Brisket · Beef

French equivalent for the brisket/chest area.

Featured Recipes from France

Entrecôte à la Bordelaise

Entrecôte · Pan-seared

A classic French brasserie preparation with red wine and bone marrow sauce.

▲ 21 View recipe →

Culinary Culture & Stories

The Brasserie Classic

◈ Community Suggested

About: Entrecôte

The entrecôte holds a sacred place in French brasserie culture. Ordering "une entrecôte avec des frites" in a Parisian brasserie is as quintessentially French as a baguette. The cut was historically associated with the area between (entre) the ribs (côtes), though modern usage applies it to any rib-area steak. Sauces — béarnaise, marchand de vin, or maître d'hôtel butter — are considered part of the dish, not optional. In Paris, entire restaurant concepts have been built around a single entrecôte formula, served with a secret house sauce and unlimited frites.

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