Rail (game): The rail is a small wading bird of the Rallidae family, quite esteemed as game, living in […]
Meat and poultry
Dressed room (butcher's shop)
Trimmed piece (butchery): A trimmed piece is a piece of beef also called “marsley” (See Persillé). … Good morning, […]
Vein (butcher's shop)
Vein (butchery): The vein is a piece of the beef neck, subdivided into fatty vein (lower part) and lean vein […]
Cattle
Bovine: The term bovine can refer to: - what concerns Bos taurus, all domestic oxen (bull, […]
Frog
Frog: The frog is a freshwater batrachian (*), whose thighs are exclusively eaten. The frog is the […]
Claw (butcher's shop)
Claw (butchery): The claw is the flat muscle of the beef, covering part of the shoulder and the collar. The claw […]
Surprise (butcher's shop)
Surprise (butchery): The surprise is a (small and therefore rare) butcher's piece such as a pear, spider or whiting. It is […]
gigotin
Leg: A leg is a small leg most often of totally or partially boneless lamb, but also of rabbit, […]
Gauloise blanche (poultry)
Gauloise blanche (poultry): The Gauloise is a breed of poultry raised according to very strict standards and conditions. The Gallic […]
Galinette (poultry)
Galinette (poultry): The gray Galinette is a breed of hen that has now disappeared. In Marseille, we call “galinette” the gurnard fish […]
Froment du Léon (cow)
Froment du Léon (cow): In 1980, the Froment du Léon – an ancient breed of cow from northern Finistère, (in […]
Lapwing (bird)
Lapwing (bird): The lapwing is a pigeon-sized wading bird (family Charadriidae – Scientific name: Gallinula chloropus), […]
String (to the)
Ficelle (à la): The name "à la ficelle" is a cooking method that applies to beef and […]
Pallet (butcher's shop)
Palette (butchery): The palette is a piece of mutton, pork including the shoulder blade and the flesh that surrounds it. […]
Grenadin (butcher's shop)
Grenadin (butchery): A grenadin is a thick slice of veal (approximately 2 cm), not very wide (6 or 7 cm), round, […]
Mouse (butcher's shop)
Mouse (butchery): The mouse is the tendinous muscular part adjoining the handle of the leg of lamb (equivalent to the shank or rear heel of the […]
Whiting (butcher's shop)
Whiting (butchery): Whiting is a piece of beef for grilling, consisting of the couturier muscle, which is […]
Pear (butcher's shop)
Pear (butchery): In butchery, the “pear” is a small muscle from the thigh of the beef that is part of the topside. Of […]
Galicia (beef)
Galicia (beef): Galician beef (in Spanish rubia gallega, in French rousse or blonde de Galice, in Basque […]
Heifer (cow)
Heifer (cow): The heifer (or calf, also called “taure” in Quebec) is a female bovine generally aged 2 […]
Paver (butcher's shop)
Pavé (butchery): In butchery, a pavé is a very thick slice of beef, taken from the thickest […]
Tab (butcher's shop)
Hanger (butchery): The hanger is the diaphragm muscle of beef, mutton and pork, surrounding the vena cava, aorta […]
Podolica (cow)
Podolica (cow): The podolica cow is an Italian cattle breed. It is an ancient breed, which has remained the closest […]
Sparrow (bird)
Sparrow (bird): Sparrow or breant are the vernacular names of small passerine birds, designating species belonging to […]
Ortolan (bird)
Ortolan (bird): The ortolan (word coming from the Latin hortulanus meaning "of the garden") is a small game bird, (family of […]
Thrush
Thrush: The thrush is a small bird (family Turdidae, like the blackbird) whose plumage is brown more or […]
Sirloin (butcher)
Sirloin (butchery): The sirloin is a piece of beef corresponding to the lumbar region from the spine to the rump […]
Panties (butcher's shop)
Culotte (butcher's shop): "Culotte" is the old name for a piece of the back of beef or veal. The panties of […]
Crocodile
Crocodile: The crocodile is a reptile (family Crocodilidae), widespread in all warm regions; the alligator is known in […]
Foal
Foal: The foal is the youngest of the horse. It is usually born after 11 months of gestation, in the spring. TO […]