What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems to correspond to the same piece. Does anyone know the definitive translation?
Meat – the correct French word for brisket
beefcut-of-meatlanguage
Related Solutions
You'll want to look for one of two products either lait fermenté or lait ribot.
Lait fermenté is a cultured buttermilk. This is homogenized and pasteurized milk which has been cultured with lactic acid bacteria. This is the de facto standard buttermilk in modern times. If you go to an American grocery store and buy buttermilk you are buying cultured buttermilk.
Lait ribot is traditional buttermilk. It is the fermented liquid leftover from churning butter. This is not commonly found in the US and other western countries.
See also: Buttermilk
The simplest way to see the difference is to compare the cut diagrams:
British
French
Images courtesy of Wikipedia - Cut of Beef
The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.
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Best Answer
It's not that simple. Every culture cuts their beef differently (or not at all!) and therefore has different names for it
Around the Belgium, Dutch, French low lands they call what the US call brisket and flank, just flank. And what other parts of France might call brisket is not always cut separately, it is just part of the chuck
Confused, we are...
Many butchers in cities receive partially processed carcass parts, so parts like the chest (brisket) may have been removed for processed meat etc
So you need to take a cutting diagram to a butcher whom displays whole carcasses and you should be able to get what you want
As I understand it the brisket extends from in front on the fore legs, between the forelegs and a short way past them? When we have a beast killed most of that goes into the salamis, yum!
Edit: Some common words used are:
A popular brisket cut is a long thin (10mm) strip of the full width of the brisket (left to right). A serving is a single slice slowly grilled and topped with a chunky sauce