fyi: did not see any reference to "bavette"?
Maybe because "bavette" is not a term used in Canada. Please take a look at this other document
, it is interesting because the French cuts of beef are clearly named and pointed at. Thus you can see there are two "bavettes", both in a zone located on the animal's side. The top bavette (plain "bavette") may be what I've heard described as "bavette d'aloyau", the bottom one is "bavette à bifteck". The muscles from this lateral zone of the animal are characterized by their long fibres, hence a similarity between the cuts. Hampe, aiguillette baronne, onglet, bavette, etc.
However bavette is bavette, hampe is hampe and onglet is onglet. None should be confused with the other. Furthermore bavette could not be the French word for onglet, both being French words.
I wouldn't trust the expertise of anyone getting confused between those cuts. Anyway, a professional butcher would help you on this topic more than I could. I believe flank steak is flanchet, however I've never been able to find out what French cut was equivalent to the brisket.
funny, in this country, a skirt steak is the more expensive/lb, followed by the hangar, with a flank steak being the least expensive of the 3 comparable cuts. skirt seem to be more associated with fajitas, flank with london broils, & hangar with steak frites (whereas in france, steak frites is more likely to be a rump steak).
Steak-frites in France is a generic term. But traditionally, to deserve this name, the steak should be chosen amongst the not-too-costly cuts, the long-fibred ones, like bavette, aiguillette, the more mysterious - and quite delicious - poire or araignée (I don't know where these are cut) or, in the worst case, tranche à bifteck. Onglet has become, rather recently, quite fancy and somewhat hard to find. It used to be almost impossible to find in butcher shops because all the available onglet went to restaurants. Also, butchers used not to carry onglet, but tripiers (organ meat vendors) did, as they sold veal onglet too. Now that most tripiers have disappeared, a reliable butcher is the only place where you can hope to find onglet, even if you have to order it in advance.
Anyway, at a restaurant, when you order a piece of steak with frites, most of the time the cut of beef will be mentioned: onglet-frites, entrecôte-frites, faux-filet-frites, pavé de rumsteak-frites.
As for fajitas and skirt steak, I believe that skirt steak is a much sought-after cut in Latin America in general, for it is large and flat and may be rolled up and stuffed. That is the basis for the Argentinian matambre for instance. Also, Venezuela and, I think, Brazil have some skirt steak specialties.
another observation: oddly, i "used" to believe a "faux (wrong) filet" referred to a ribeye as per this chart link; however, in numerous french cookbooks, a faux-filet is catagorized as the same as a "contre (against/opposite) filet". it does seem odd 2 terms describe the same cut, but i assume they know more than i.
I don't know about this but I think faux-filet is very likely to be the larger part of the t-bone. It is a flattish, regular-shaped, very tender muscle lined with a layer of fat. The muscle on the other side of the t-bone is, I believe, tenderloin (filet).
faux translates into "wrong" which would lead one to think of it as the "wrong filet" giving credence to thinking of a filet-like cut, but from the rib section,
Faux-filet is considered "faux" (false) because it sort of resembles tenderloin, being very tender and tasty, but is not actually tenderloin.
which would logically be the ribeye, which is "somewhat comparable" to a ny strip cut from the top loin.
I think the ribeye is the "noix d'entrecôte. If what you call "top loin" is the front part of it, there it is.
contre translates into "opposite", as in opposite the filet, which, in fact, it is; therefore, giving credence to be the correct term, aka, our "ny strip".
Yes, the faux-filet seems to be opposite the filet, and given the shape of a slice of faux-filet, it does deserve the name "strip", so that must be it.
there doesn't appear to be a comparable french cut for our ribeye. the closest would be a very trimmed, boneless entrecote from the middle of the rib section.
That's why I do believe that it's the noix d'entrecôte.
in that this string is about french terms for beef/boeuf cuts, don't want to even think about touching upon the definition of a "delmonico" vs. a "club steak"!!!
Well, you know, things are even more complicated than this. If most cuts of beef are the object of a relative consensus amongst French butchers from North to South and from East to West, you have to take into account the innumerable vernacular and provincial terms describing some of them. Including some that are not mentioned on the maps and diagrams but that butchers seem to keep lovingly to themselves and their beloved clients... For instance how easily can you get a piece of poire or araignée if you're not in excellent terms with your neighborhood butcher? Not easily. You probably won't even hear of it. And if I go to a Parisian butcher and ask for a couple of galinettes (a very gelatinous part of the shin, oblong-shaped with a sinew at each end), he may not understand what I'm talking about if he's not from the region of Auvergne or Limousin. If he doesn't understand I may use the term "carotte" and that will do. But some cuts of beef bear different names in some regions and the whole thing is pretty confusing.