Bulgur and Butt Fillet (Commercial cookery menu term - Chateaubriand): Difference between pages
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Chefpedia>GeorgeHill m (1 revision) |
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{| style="background: #dfdfdf" class="FCK__ShowTableBorders" border="0" width="100%" | |||
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| width="14%" | Country | |||
| width="39%" | Name or Nearest Industry Equivalent | |||
| width="20%" align="center" | Picture: | |||
| width="11%" align="center" | Carcass Position | |||
| width="16%" align="center" | | |||
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| width="14%" | Australia | |||
| width="39%" | Primary Tenderloin. Secondary: Butt - Chateaubriand - Head | |||
| rowspan="12" width="20%" align="center" | [[Image:05_-_Beef-Tenderloin-Butt_fillet.gif]] | |||
| width="11%" align="center" | | |||
| rowspan="12" width="16%" align="center" | [[Image:Beef-carcass.jpg]] | |||
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| width="14%" | Canada | |||
| width="39%" | | |||
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| width="14%" | England | |||
| width="39%" | | |||
| width="11%" align="center" | | |||
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| width="14%" | France | |||
| width="39%" | | |||
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| width="14%" | Germany | |||
| width="39%" | | |||
| width="11%" align="center" | | |||
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| width="14%" | United States | |||
| width="39%" | | |||
| width="11%" align="center" | 5 | |||
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Revision as of 11:52, 26 May 2011
| Country | Name or Nearest Industry Equivalent | Picture: | Carcass Position | |
| Australia | Primary Tenderloin. Secondary: Butt - Chateaubriand - Head | 
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| England | ||||
| France | ||||
| Germany | ||||
| United States | 5 | |||
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