French Butchers' terms
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.