Beef: In butchering, the term “beef” applies to the meat of all large cattle: heifer, cow, beef and […]
Meat and poultry
Steak (butcher's shop)
Bifteck (butchery): The terms bifteck and steak (from the English steak, 'slice of meat to be grilled') and bifteck (from the English beef […]
Doe
Doe: The doe, female of the deer (Cervidae family), is called following doe, then brehaigne. The young of the doe is […]
beefalo
Beefalo: The beefalo is an animal created from a cross between bison and ox. Its red meat […]
Becfigue
Becfigue: "Becfigue" is the name given to various small sparrows (also called beak-fin) of the warbler type (family Sylviidae). At […]
Snipe
Snipe: A snipe is a migratory wader of the Scolopacidae family, a little smaller than the woodcock, which […]
Woodcock
Woodcock: The woodcock is a migratory wading bird with short legs and a long beak with a wingspan of 60 cm (which […]
Duckbill (butcher's shop)
Bec de cane (butcher): The bec de cane is a piece of beef or veal located in the upper […]
Flank steak (butcher's shop)
Flap (butchery): “flank” is a butchery term for the flat abdominal muscles of cattle. There is, in the […]
Bottom Pieces
Stockings: The stockings are pieces of butchery located at the lower part of the animal considered in position […]
Khlii
Khlii: Khlii (or Khlea or Kleehe) is a culinary preparation specific to North African gastronomy, notably used in […]
Roast beef (butcher's shop)
Rosbif (butchery): Rosbif (a word derived from the English roast-beef, from roast “roasted” and beef “beef”) is a piece of beef […]
Autruche
Ostrich: The ostrich is a running bird native to Africa, the largest of today's birds. “Ostrich” is the name given to […]
Aubrac (cow)
Aubrac (cow): Aubrac is a French breed of cattle originating from the Aubrac plateau, south of the Massif Central […]
Asado (South American cuisine)
Asado (South American cuisine): An asado (grilling or roasting) is a cooking technique for cooking raw food. The process […]
Tende-de-tranche (butcher's shop)
Topside (butchery): The topside is a large piece of beef thigh, located on the inside; […]
Spider (butcher's shop)
Spider (butcher): The spider is a piece of beef, called a "choice cut" because butchers […]
Angus
Angus: The Angus or Aberdeen-Angus is a British cattle breed It comes from the region of the counties of Aberdeenshire and Angus […]
Donkey
Donkey: The donkey is a mammal, of the Equidae family, whose meat is an ancillary consumer product […]
Breastfeeding
Breastfeeding: Breastfeeding lamb comes from the Aveyron (department in the south of France), hence the triple A designation (Aveyron breastfeeding lamb). […]
Suprême
Supreme: In cooking, the term "Supreme" refers to cooked chicken breast or fillet of game and, by extension, fillet of […]
Aiguillette (butcher's shop)
Aiguillette: An aiguillette is a long, narrow slice of meat raised on either side of the wishbone of poultry (especially […]
Lamb - The lamb in religion and culture
Lamb in religion and culture: The lamb has been represented since time immemorial as an almost […]
Royal hare
Hare à la royale: Hare à la royale is one of the gastronomic glories of French cuisine. His sucess […]
Roast (butcher's shop)
Roast (butchery): A roast is a piece of meat cooked over high heat on a spit or in the […]
Carbonade
Carbonade: Flemish carbonade (or carbonnade flamande) is a dish from the North of France, Belgium and the […]
Cockerel
Cockerel: A cockerel is a young rooster (Gallinaceae family) weighing approximately 500 to 600 g, whose consumption is […]
Yack
Yak: The yak or yak (from Tibetan: གཡག; Wylie: g.yag – Scientific name: Bos grunniens), is […]
Zebu
Zebu: The zebu (Bos taurus indicus) is a domestic bovine descended from an Indian subspecies of the aurochs. (The word zebu comes […]