French butchering style

[Margaret Pilgrim]

BettyK's post sent me to my bookshelf where I found that Anne Willan's "La Varenne Practique" has double-truck charts that allow one to compare American and French animal breakdown.

There are charts for veal, beef, lamb and pork. These excellent charts (American on one page, French on the opposite pate) are worth studying from the points of view of buying the meat called for in a French recipe as well as ordering off a French menu.

[BettyK]

Thanks Margaret. Just what I need...another cookbook

[ducphat30]

Larousse Gastronomique also has the French, British and American cuts as well. So you can truly be informed. And you may already have this in your library.

[mudbug]

Here is a website with a nine language International Meat Dictionary with photos:

Beef.

Lamb.

Pork.

Poultry.

Veal.