Malines cuckoo (poultry): The Malines cuckoo (or Flanders cuckoo) is a turkey-headed hen very […]
Meat and poultry
Lamb chop
Lamb chop: Lamb (or mutton) chops have 13 pairs of ribs that form the thorax. They are left […]
Rumsteak (butcher's shop)
Rumsteak (butchery): The word “rumsteak” comes from the English rump (rump) and steak (slice of grilled meat). The rump steak is a part […]
Aries
Ram: The ram is the uncastrated male of the species Ovis aries (or Sheep) reserved for reproduction (production of lambs). […]
Jumped up
Sauté: A sauté is a preparation of butcher’s meat (lamb, pork, veal especially), poultry (chicken), rabbit, […]
Taurus
Bull: "Bull" is the vernacular name given to the male of the species Bos taurus, a ruminant domestic mammal, generally […]
Bustard (game)
Bustard (game): The bustard is a migratory bird (family Oditidae), which has become very rare, called a goose in Canada, which was a […]
Cottage-nuts (butcher's shop)
Gîte-noix (butchery): The gîte-noix is a piece of beef located on the outer side of the thigh and […]
Back gîte (butcher's shop)
Hindquarter (butchery): The hindquarter is a piece of beef located in the lower part of the thigh, […]
Gite-gîte (butcher's shop)
Gite-gîte (butcher's shop): The gite-gîte is located in the lower part of the thigh of the beef sold in the butcher's shop. It is called […]
Beef brisket (butcher's shop)
Beef brisket (butchery): Beef brisket (also called flank or small brisket, tendron, middle brisket, butt […]
Breast (butcher's shop)
Breast (butchery): The breast is the lower part of the chest walls of beef, veal, mutton, pork, corresponding […]
Pot Au Feu
Pot-au-feu: The pot-au-feu is one of the emblematic dishes of the French gastronomic meal. It is a dish of beef […]
Goose - General information on the goose and Illustrated list of the different species of geese
Genus of geese: – Genus Anser Greylag goose, Anser anser White-fronted goose A. albifrons Lesser white-fronted goose A. erythropus White-fronted goose […]
Alsace goose
Alsatian goose: The Alsatian goose is a small waterfowl resulting from various crossings in order to obtain the best […]
Chianina (beef)
Chianina (beef): The chianina is a breed of beef originating from the Chiana Valley (Val di Chiana), region […]
Chopped steak
Ground steak: A ground steak is ground meat, often packaged in the form of a patty ready for cooking. […]
Minced meat
Ground meat: Ground meat is finely cut meat, using a manual or electric mincer. This […]
Grouse
Hazel grouse: Hazel grouse is a game bird from the Tetraonidae family. Also called “hen of the woods” or “hen […]
grouse
Grouse: The grouse is a bird of the Gallinaceae family. It is an English game cousin of the Scottish ptarmigan, […]
wood pigeon
Wood Pigeon: See Palombe…. Hello, You must be a subscriber to read the rest of this article, its links and […]
Wood pigeon
Palombe: The pigeon is a wood pigeon, found in the south and south-west of France and the north-west of […]
Starling
European Starling: The European Starling (Scientific name: Sturnus vulgaris) is a species of bird in the family Sturnidae, native […]
Wild boar stew
Wild boar stew: Wild boar stew (See Boar) is a dish considered the archetype of good food. […]
Hare stew
Hare stew: Hare stew (See Hare) is one of the emblematic dishes of the French gastronomic meal. […]
Civet Rabbit
Rabbit stew: Rabbit stew (See Rabbit), long considered the meat of the poor, is one of […]
Deer Stew
Roe deer stew: Roe deer stew (See Chevreuil) is a dish of French gastronomy. This game is […]
Venison stew
Deer stew: The deer stew (See Deer), is a dish considered the archetype of good […]
Pheasant
Pheasant: The pheasant is a game bird native to Asia (family Phasianidae) with colorful plumage and long tail (for […]
Magret
Magret: Magret (from the Occitan magret, diminutive of magre, lean) is a fillet of lean meat, cut from […]