615023 Sat Apr 25 22:08:58 -0700 2009 4 49 France 0 4629053 Anyone know what eye of round cut of beef is called in France? Or what similar cut I could use? I am in Paris and would like to try the Cooks Illustrated slow roasting method. Sat Apr 25 22:08:58 -0700 2009 27147 Fuffy 1 4629118 It is not easy because French cuts don't correspond to US cuts. I think it could be "gite à la noix", but also in that area are "culotte" and "tranche grasse" so it could also be covered by these cuts. I tended to buy meat in butchers by sight and price or by telling my butcher what I wanted to cook and then he would show me what was best for the dish. Sometimes when I was cooking a French dish, I would look for the specified English cuts for the dish, but the butcher would sell me something slightly different, which generally produced good results. Sat Apr 25 23:21:21 -0700 2009 4629053 64584 PhilD 2 4629153 Thanks very much. I'll try your names and if that doesn't work, ask for a cheap cut but that I can still roast. Sun Apr 26 00:25:46 -0700 2009 4629118 27147 Fuffy 3 4629684 I am a visual person so sometimes carry around illustrations like these when I talk with a butcher. I like the following french site: http://www.civ-viande.org/ebn.ebn?pid=56&rubrik=5&item=37 And for comparison to american cuts: http://www.cooksillustrated.com/images/document/howto/ND02_BeefRoasts.pdf Hope this is helpful, -sou Sun Apr 26 09:22:20 -0700 2009 4629153 153308 souvenir 4 4634891 Thank you both very much. Extremely helpful information now and in the future for all my beef buying. Re. eye of round, before seeing souvenir's charts, I went to Lenoir market. The only cheap cut I could see was the gite so I bought that (12 euros the kilo). I roasted it a la Cooks Illustrated - it tasted quite good but still was chewy with too many tendons. I think I'll wait until I get back to NY, and can definitely buy eye of round, before continuing with my investigations. Tue Apr 28 02:44:16 -0700 2009 4629684 27147 Fuffy