beef shin chips

19:16 Apr 20, 2014 

@Tony
I should have been wary of the Larousse "jarret de veau" reference because, as you pointed out, there's no reason why "jarret" should be used specifically for veal. Also, come to think of it, I cannot claim I have never heard the phrase "jarret de boeuf" in my life!
Thank you all!

16:13 Apr 20, 2014 

One of the great difficulties is that few meat cuts are precisely the same anyway; I'm lucky that a former boyfriend was trained as a butcher, so he has shown me in the past how to cut up a side of beef, and explained how the various muscles are given their various names, etc. Fascinating stuff (albeit not for vegetarians!) I think EN butchery is perhaps slightly less tied to the animal's anatomy, and is more about the piece of meat you end up with as a result.

16:06 Apr 20, 2014 

@ Tony
I am afraid I am getting confused, indeed...
In fact, "gîte à la noix" translates topside / round.
http://www.larousse.fr/dictionnaires/francais-anglais/gîte/3...

16:03 Apr 20, 2014 

Ah yes! But you need to be so careful in FR, as similar names are often recycled for completely different cuts of meat! So 'gîte à la noix', 'rond de gîte' and 'gîte(-gîte)' are completely different cuts — just as 'bavette' and 'bavette d'aloyau' are!

16:00 Apr 20, 2014 

I think you are getting confused: the reference you cite from Larousse makes no mention of 'gîte à la noix'!
It's also not quite accurate of them to state that 'jarret' is 'only' veal — it is of course also used for pork, and there's no reason it shouldn't be used for beef too. As usual, dictionary entries are brief and not entirely comprehensive.
As you will see if you compare the images of cuts of meat that actually show the animal's anatomy, the 'gîte-gîte' in FR is not precisely the same cut as 'shin' in EN — which really and truly corresponds more to the 'jarret' or 'souris'.

And even if it isn't an actual Oriental restaurant, it is clear that both these menu items are related to Oriental cuisine — another clue lying in the use of 'chips'.

15:57 Apr 20, 2014 

Merci. Voici ce que j'ai trouvé en faisant une recherche sur "gîte" :
Morceau de boucherie correspondant à l'avant-bras et à la jambe des bovins.
http://www.larousse.fr/dictionnaires/francais/gîte/37005

15:40 Apr 20, 2014 

Merci à tous.
Précision : il ne s'agit pas d'un restaurant asiatique bien qu'il serve du Wagyu. C'est le Truscott Arms.
@ Tony et FX :
J'ai trouvé gîte / gîte-gîte/ gîte à la noix dans le Larousse. "Jarret" est employé pour le veau.
http://www.larousse.fr/dictionnaires/anglais-francais/shin/6...

15:16 Apr 20, 2014 

I don't know where on earth you got 'gîte à la noix' from? That is a totally different cut of meat, and nothing whatever to do with the 'shin' or 'shank'.

'Gîte-gîte' does appear to be another term used for 'shin/shank' — but it's vitally important not to muddle up these two quite different 'gîtes'! However, from all the FR refs. I've looked at, it seems to be the next-higher cut from the actual shin, which seems to be more often called a 'jarret' (when it is even listed at all!)