11. I only know the French name of a certain beef cut. Can you help me work out which one it is to see if it is available from Stockyard?
INTERNATIONAL NOMENCLATURE OF BEEF CUTS
| Australia | Australian Food Service (portioned) | US | French |
|---|---|---|---|
| Hump/ Chuck crest | Hump | ||
| Neck | Neck Roast | Collier sans os | |
| Chuck Roll | Chuck Roll | Train de Cotes | |
| Chuck Eye Roll | Chuck Steak | Chuck Eye Roll boneless | Entrecote seconde |
| Chuck Tender | Chuck (mock) tender | Jumeau de rumsteck/ Filet d'Epaule | |
| Oyster Blade | Top Blade | Dessus de palette | |
| Blade/ Clod | Shoulder Clod | Paleron/ Boule de macreuse/ Pais D'Epaule | |
| Brisket | Brisket | Poitrine | |
| Flank Steak | Flank Steak | Bavette flanchet | |
| Thick Skirt/ Hanging Tender | Hanging Tender | Onglet | |
| Thin Skirt/ Outside Skirt | Outside Skirt | Hampe | |
| Inside Skirt | Inside Skirt | Bavette d/aloyau | |
| Cube Roll/ Rib eye roll | Rib Eye Steak | Ribeye (lip on) Roll | Entrecote |
| Ribs Prepared/ OP Rib (bone-in) | OP Rib Steak | Beef OP Rib | |
| Short Ribs | Short Ribs | ||
| Back Rib | Back Rib | Plat 8 cotes | |
| Intercostals | Rib Finger | ||
| Chuck Short Ribs | Short Ribs (from Chuck) | Plat 5 cotes | |
| Striploin | Sirloin | Striploin | Faux filet avec chainette |
| Rump | Rump Steak | Top Sirloin Butt | Noix (ouer) de Rumstek/ Culotte |
| Tri tip/ bottom sirloin triangle | Tri-tip/ bottom sirloin triangle | Aiguillette rumsteak | |
| Tenderloin | Eye Fillet | Tenderloin | Filet avec chainette |
| Rump Cap | Top Sirloin Cap | Aiguillette baronne | |
| Silverside | Gooseneck | Semelle | |
| Outside Flat | Bottom (outside) round/ Flat | Tranche Carree | |
| Topside/ Inside | Top (inside) round | Tende de Tranche/ Coin Entier | |
| Eye Round | Eye of Round | Piece Ronde/ Oreille/ Rond de gite | |
| Heel muscle | Heel of Round | Fauxe Jarret/ Nerveux de gite/ Epais du Jnaset | |
| Knuckle | Knuckle (Sirloin Tip) | Jarret ou Gite Arriere |
*sourced from U.S. Meat Export Federation