Forum: cooking.stackexchange.com
Tags: <beef><language><cut-of-meat>
Title: What is the correct French word for brisket?
Question: 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?

Answers:
sents: text: It's not that simple.
text: Every culture cuts their beef differently (or not at all!) and therefore has different names for it Around the Belgium, Dutch,
text: French low lands
text: they call what the US call brisket and flank, just flank.
text: And what other parts of France might call brisket is not always cut separately, it is just part of the chuck Confused, we are...
text: Many butchers in cities receive partially processed carcass parts, so parts like the chest (brisket) may have been removed for processed meat etc
text: 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
text: As I understand it the brisket extends from in front on the fore legs, between the forelegs and a short way past them?
text: When we have a beast killed most of that goes into the salamis, yum!
text: Edit: Some common words used are: Flanchet Plat de côte Poitrine Tendron
text: A popular brisket cut is a long thin (10mm) strip of the full width of the brisket (left to right).
text: A serving is a single slice slowly grilled and topped with a chunky sauce
answer_details: author: cooking.stackexchange.com/users/3203/TFD
score: 12
sents: text: The UN has a standards document that contains translations of beef cuts from English to French, Russian, Spanish, and Chinese.
text: (To try to work around the fact that everybody has slightly different cuts of meat.)
text: They list: (Boneless) Brisket - Poitrine sans os Brisket deckle off
text: - Morceaude poitrine sans os épluché Brisket navel plate - Flanchet / tendron sans
text: os Brisket point end deckle off - Gros bout de poitrine sans os épluché
answer_details: author: cooking.stackexchange.com/users/5263/Steve
score: 9
sents: text: I live in Bordeaux but used to live in Texas.
text: Here is my "modus operandi" when I need a specific piece of meat like the brisket.
text: I show my butcher a diagram and show him the part I need.
text: The usual term for brisket is "poitrine" I ask him to cut a piece of 5 kilos and to leave the fat on the top of it.
text: He knows me now and always tell me when he has a entire beef coming in, that way he is sure the brisket is still there.
text: They usually don't sell it in France
text: so I pay +/-
text: 5 euro/kg. "
text: Pointe de poitrine" seems to be the right word for brisket.
text: Enjoy!
answer_details: author: cooking.stackexchange.com/users/20172/Phil
score: 5
sents: text: If you're living in France then I apologize if my Canadian French leads you astray, but according to the (bilingual, obviously) Canadian Food Inspection Agency , the terms are: Pointe de poitrine (Brisket or flat brisket) Poitrine complète (Full brisket)
text: Here's that same page in English if you want to cross reference other cuts.
answer_details: author: cooking.stackexchange.com/users/41/Aaronut
score: 4
sents: text: * Sources: http://www.civ-viande.org/ebn.ebn?pid=62&rubrik=4&morceau=2&contenu=1 http://www.civ-viande.org/ebn.ebn?pid=56&rubrik=5&item=37
text: (interactive graphic)
text: Use Google Translate to translate from French to English.
text: *
text: I do not speak French
answer_details: author: cooking.stackexchange.com/users/60/hobodave
score: 3
sents: text: The Canadian Beef Council has a bilingual chart of beef cuts (PDF) which might be useful.
text: (Although, French and Canadian cuts might not be the same, even if they're in the same language; I know US and UK aren't.
text: But with pictures, the butcher might be able to identify the correct bits for you)
answer_details: author: cooking.stackexchange.com/users/67/Joe
score: 1
sents: text: In a fantastic French cookbook called Saveurs Américaines, Editions du Chêne, 2002 the brisket recipe calls for JUMEAU de BOEUF.
answer_details: author: cooking.stackexchange.com/users/22748/Anne
score: 1
sents: text: Google translate .
text: Pointe de poitrine de boeuf is the correct translation , I had it verified by my butcher when I asked him for the cut
text: he knew no question asked .
answer_details: author: cooking.stackexchange.com/users/23805/Vince
score: 0
sents: text: OK, be careful-
text: someone suggested poitrine, you need to specify poitrine de boeuf.
text: I say this because I accidentally bought what seems to be pork belly by just saying "poitrine".
answer_details: author: cooking.stackexchange.com/users/69159/acquireCats
score: 0

Summary of the answers:
Agencies like the UN and the Canadian Food Inspection Agency have standard translations of beef cuts, and common terms are:  Pointe de poitrine  (Brisket or flat brisket)  Poitrine complète  (Full brisket), Tendron or Jumeau de Boeuf.
Brisket isn't a common cut in France It is roughly equivalent to pointe de poitrine.