Collectages

Image from: Dictionnaire Universel de Cuisine et d’Hygiène Alimentaire —Joseph Favre  1894— In the the late 19th century French nomenclature for beef cut classification (see picture above), beef tail ranked as PREMIÈRE CATÉGORIE (first category) — for the top of the tail— &  CINQUIÈME CATÉGORIE (fifth category) for the rest of it, which makes sense [...]

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