What word can I use to accurately describe brisket of beef in French? { bidder: 'appnexus', params: { placementId: '11654156' }},

What on earth is it? expires: 365 {code: 'ad_leftslot', pubstack: { adUnitName: 'cdo_leftslot', adUnitPath: '/2863368/leftslot' }, mediaTypes: { banner: { sizes: [[120, 600], [160, 600]] } }, and therefore has different names for it, Around the Belgium, Dutch, French low lands they call what the US call brisket and flank, just flank.

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'cap': true var pbAdUnits = getPrebidSlots(curResolution); var mapping_topslot_b = googletag.sizeMapping().addSize([746, 0], [[728, 90]]).addSize([0, 0], []).build(); } Counting eigenvalues without diagonalizing a matrix, You Do the Gallbladder, I'll Take the Appendix. A popular brisket cut is a long thin (10mm) strip of the full width of the brisket (left to right). "Pointe de poitrine" seems to be the right word for brisket. { bidder: 'onemobile', params: { dcn: '8a969411017171829a5c82bb4deb000b', pos: 'cdo_btmslot_300x250' }}, { bidder: 'onemobile', params: { dcn: '8a969411017171829a5c82bb4deb000b', pos: 'cdo_rightslot_flex' }}, { bidder: 'criteo', params: { networkId: 7100, publisherSubId: 'cdo_btmslot' }}, {code: 'ad_btmslot_a', pubstack: { adUnitName: 'cdo_btmslot', adUnitPath: '/2863368/btmslot' }, mediaTypes: { banner: { sizes: [[300, 250]] } }, 'buckets': [{ { bidder: 'onemobile', params: { dcn: '8a969411017171829a5c82bb4deb000b', pos: 'cdo_leftslot_160x600' }}, { bidder: 'ix', params: { siteId: '195466', size: [728, 90] }}, Does anyone know the definitive translation? 'min': 8.50,

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syncDelay: 3000 @Erik : quite true; I remember watching a UK chef talk about a 'feather steak', which not only wasn't an official name, but came from the way that the primals were broken down, so just doesn't exist in the U.S. And even when you do have names, they might be only barely overlapping areas (eg. { bidder: 'sovrn', params: { tagid: '346693' }}, iasLog("__tcfapi useractioncomplete or tcloaded ", tcData, success); { bidder: 'criteo', params: { networkId: 7100, publisherSubId: 'cdo_leftslot' }}, {code: 'ad_topslot_a', pubstack: { adUnitName: 'cdo_topslot', adUnitPath: '/2863368/topslot' }, mediaTypes: { banner: { sizes: [[300, 250]] } }, { bidder: 'pubmatic', params: { publisherId: '158679', adSlot: 'cdo_topslot' }}]},

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The Canadian Beef Council has a bilingual chart of beef cuts (PDF) which might be useful. googletag.pubads().disableInitialLoad(); { bidder: 'appnexus', params: { placementId: '11654156' }}, bids: [{ bidder: 'rubicon', params: { accountId: '17282', siteId: '162036', zoneId: '776140', position: 'atf' }}, { bidder: 'triplelift', params: { inventoryCode: 'Cambridge_HDX' }}, storage: { window.__tcfapi('addEventListener', 2, function(tcData, success) { { bidder: 'openx', params: { unit: '539971079', delDomain: 'idm-d.openx.net' }}, What's the beef cut with solid, thick bone?

What's the Hungarian Ashkenazi Yiddish name for burned rice at the bottom of the pot?

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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, MAINTENANCE WARNING: Possible downtime early morning Dec 2/4/9 UTC (8:30PM…, “Question closed” notifications experiment results and graduation. { bidder: 'pubmatic', params: { publisherId: '158679', adSlot: 'cdo_leftslot' }}]}, { bidder: 'onemobile', params: { dcn: '8a969411017171829a5c82bb4deb000b', pos: 'cdo_rightslot_flex' }}, { bidder: 'triplelift', params: { inventoryCode: 'Cambridge_SR' }},

{ bidder: 'criteo', params: { networkId: 7100, publisherSubId: 'cdo_btmslot' }}, { bidder: 'pubmatic', params: { publisherId: '158679', adSlot: 'cdo_btmslot' }}]}]; name: "pubCommonId", I really love cooking with brisket. Usage explanations of natural written and spoken English, 0 && stateHdr.searchDesk ? 'increment': 1, addPrebidAdUnits(pbAdUnits); By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Service. { bidder: 'appnexus', params: { placementId: '11654149' }}, What is the correct French word for brisket? pbjs.setConfig(pbjsCfg); ga('set', 'dimension2', "entry"); 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. OK, be careful- someone suggested poitrine, you need to specify poitrine de boeuf. A serving is a single slice slowly grilled and topped with a chunky sauce, The UN has a standards document that contains translations of beef cuts from English to French, Russian, Spanish, and Chinese. { bidder: 'sovrn', params: { tagid: '446382' }}, { bidder: 'triplelift', params: { inventoryCode: 'Cambridge_SR' }}, },