1. Meats Les Viandes

2. There are 4 principal sources of butchers meat: Boeuf Veau Agneau Porc

3. Lamb and Mutton – Agneau et Mouton Gigot Selle Carré Epaule Collier / Collet Poitrine Côtelettes Noisette Leg Saddle Best-end Shoulder Neck Chest Cutlets Centre cut of lamb chop

4. Beef - Boeuf Côtes Epaule Bavette Poitrine / Tendron Flanchet Jarret / Gite Crosse Cuissot Rumsteck Aloyau / Filet Aiguillettes Ribs Shoulder Tender meat of the loin Breast Flank Shin Knuckle of leg Leg Rumsteak Sirloin / Fillet Long thin slices of meat

5. Porc - Pork Cuissot Longe Basse côte Poitrine Epaule Tête Pieds Côte de porc Leg Loin Spare rib Belly Shoulder Head Trotters Chop

6. Methods of cooking Roasted Braised Boiled Grilled Shallow fried Fried Stuffed

7. Methods of serving beef They are generally grilled in accordance with the wishes of the customer: Bleu Saignant A point Bien cuit