french cut

[kc79]

hi,can anyone tell me what a french cut is please.this is a question on my friends nvq but she has never heard of it.thanks in advance

[Kim A]

In relation to what? In cookery, it's usually a term applied to meat - for example French trimmed (or cut) lamb chops - and relates to the way the chops are prepared during the butchery process and before cooking.

[Donquixote]

A french cut can be many things, in butchery terms...the french use a different system of cuts to us brits. Entrecote, mignon, and bavette are all french cuts in beef (ribeye, tenderloin and skirt are the british equivalents).

[BBWCHATT]

KC - here is a picture of french cut green beans - they are just kind of slivers of regular old green beans:

In the can:

http://delmonte.com/products/VegetableItem.asp ?id=179

On the plate:

http://images.google.com/imgres?imgurl=http:// bronmarshall.com/wp-content/uploads/2006/07/gr een_bean_salad_4.jpg&imgrefurl=http://bronmars hall.com/%3Fp%3D191&h=426&w=640&sz=137&hl=en&s tart=2&tbnid=sMxv3Eatq5oxJM:&tbnh=91&tbnw=137& prev=/images%3Fq%3D%2522french%2Bstyle%2Bgreen %2Bbeans%2522%26gbv%3D2%26svnum%3D10%26hl%3Den %26sa%3DG

[kc79]

a french cut in kniving skills.

[Donquixote]

That's a bit of a misnomer, really! In france there's no 'french cut'...i'm presuming they just mean something cut on a jaunty angle! :os
There are french terms for the way vegetables are prepared, such as brunoise, julienne or chiffonade.
Calling something 'french cut' is really dumbing it down. Bloody NVQ-setters!!!