French Beef Cuts Chart - Guide to Traditional Butchery Terms #1210119 (License: Personal Use)

This detailed silhouette illustrates the standard French butchery divisions of beef, with handwritten labels such as “faux-filet,” “côte de bœuf,” and “macreuse.” Each region corresponds to specific textures, tenderness levels, and traditional preparations-from grilling entrecôtes to slow-cooking gîte. The vintage-style drawing reflects historical culinary documentation still used by chefs and butchers across Francophone regions.

Used on culinary education sites, butcher shop resources, or recipe blogs targeting French cuisine; serves users seeking to understand regional meat terminology, select cuts for recipes, or improve butchery knowledge.