French Butchers' terms

[vielleanglaise]

I was wondering, does anyone know of a good link to a lexicon of French/English butchery lingo. Specifically, I'm looking for translations of "gammon", "brisket" (poitrine?!) , "short ribs" (paleron?!!), and "beef-round" (macreuse?!!!).

I know that butchery techniques can be vague and change between different countries/regions/counties/towns/villages/streets (see Bill Buford 'Heat'), but any help would be most welcome.

[PhilD]

A good link for beef - http://www.hertzmann.com/articles/200...

[PhilD]

...and lamb http://www.hertzmann.com/articles/200...

[f2dat06]

here is a really good site, explains several kinds of animals

http://www.civ-viande.org/7-boeuf.html

[Cookingthebooks]

For France, Julia Child's Mastering the Art of French Cooking is another good resource.

[Delucacheesemonger]

Good post, thought poitrine, my most smugglable food in smoked pork, was belly bacon, but certainly not sure. Paleron is blade roast. cannot find short ribs, though when ordered it, seemed obvious on menu.