When you think of 'beef' in French, the word bœuf probably comes to mind. And you'd be right! But just like in English, there's a whole menu of other words you might encounter, whether you're ordering a classic bœuf bourguignon at a Parisian bistro or choosing a specific cut at the boucherie (butcher shop). Navigating the world of French beef is a delicious adventure, and knowing the right term is key to getting exactly what you want. Let’s dive into nine essential ways to say 'beef' in French so you can order and cook with confidence!

1. The standard 'beef' – le bœuf

The standard 'beef' – le bœuf

Le bœuf is the essential, everyday French word for "beef," the meat from cattle.

It's a masculine noun, so you'll always see it with a masculine article: le bœuf (the beef) or un bœuf (a beef dish/an ox). The plural form is les bœufs.

You will use this word constantly in culinary settings. Whether you're ordering a classic bœuf bourguignon from a menu, shopping at the butcher (boucherie), or following a recipe, bœuf refers to the meat.

However, le bœuf (or more commonly un bœuf) can also refer to the animal itself: an "ox" or a "steer."

Context is the key to telling the meanings apart. If the conversation is about food, cooking, or a meal, it means "beef." If it's about a farm, agriculture, or history, it likely means "ox."

To add another layer, French uses bœuf in popular idioms that have nothing to do with food or farms. For example:

Faire un bœuf: To have a musical jam session.
Un travail de bœuf: A huge or strenuous task (literally 'work of an ox').

Don't worry about mixing them up. In 99% of your daily interactions as a French learner, especially in restaurants and markets, bœuf will simply mean beef. The other meanings are for more specific contexts that you'll easily recognize.

💡 * Tu préfères le bœuf ou le poulet ? (Do you prefer beef or chicken?)

Le plat du jour est un ragoût de bœuf. (The dish of the day is a beef stew.)

Dans l'histoire, le fermier labourait son champ avec un bœuf. (In the story, the farmer plowed his field with an ox.)

Déménager ce canapé, c'est un vrai travail de bœuf ! (Moving this sofa is a really tough job!)

Les musiciens vont faire un bœuf ce soir au bar. (The musicians are going to have a jam session tonight at the bar.)

The 'steak' – le steak

The 'steak' – le steak

One of the easiest French words for an English speaker to learn is le steak. Borrowed directly from English, this masculine noun refers to a slice of meat, typically beef, that is grilled or fried. It's a staple in French brasseries and restaurants.

The most crucial thing to know when ordering un steak in France is how you want it cooked. The waiter will almost always ask, “Quelle cuisson ?” (What cooking level?). Your options are very specific:

Here are the main cooking levels, from least to most cooked:

Bleu: Seared on the outside, completely red and cool inside (very rare).
Saignant: Seared outside with a red, warm center (rare).
À point: Pink center (medium-rare to medium).
Bien cuit: Cooked through, with little to no pink (well-done).

You will also frequently encounter le steak haché, which is a ground beef patty. This is not a steak in the English sense but is extremely popular, especially as the basis for the classic dish steak frites for children or in a French-style hamburger.

The dish steak frites (steak and fries) is an iconic part of French bistro culture. While the word steak is an import, the way it is prepared and served is quintessentially French.

💡 * Je voudrais un steak frites, s'il vous plaît.

Comment voulez-vous votre steak ? Je le prends saignant.

Le steak haché est une option populaire pour les enfants.

Attention, un steak 'à point' en France est souvent plus rouge qu'un 'medium' américain.

The other 'steak' – le bifteck

While le steak is the most common word you'll hear for a cut of beef, you might also encounter its older cousin: le bifteck.

As you might guess from its sound, le bifteck is a gallicized version of the English term 'beefsteak'. It refers to a slice of beef, usually intended for grilling or frying.

In modern French, le bifteck is considered somewhat old-fashioned or traditional. While everyone will understand it, most people today, especially in casual conversation, simply say un steak.

The key difference is not in the cut of meat itself, but in the term's frequency and connotation. Think of le steak as the standard, everyday word, while le bifteck has a more classic, sometimes even nostalgic, feel. You're more likely to see bifteck on the menu of a traditional bistro than in a modern supermarket.

Bifteck is a masculine noun, so it's un bifteck (a steak) and le bifteck (the steak). The classic dish bifteck-frites (steak and fries) is a perfect example of its usage.

💡 * J'ai commandé un bifteck-frites au restaurant.

Le boucher m'a coupé un beau bifteck.

Ma grand-mère prépare le meilleur bifteck de la ville.

Tu veux ton bifteck saignant ou à point ?

The Formal Term for 'Beef' – La Viande de Bœuf

The standard and most precise way to say 'beef' in French, especially when referring to the meat itself, is la viande de bœuf.

This phrase literally translates to 'the meat of ox/beef.' It is composed of la viande (the meat) and de bœuf (of beef). This construction is common in French to specify the type of meat.

You will encounter la viande de bœuf in butcher shops (boucheries), on packaging, and in recipes. While in a restaurant you might just see bœuf on the menu (e.g., bœuf bourguignon), the full term clarifies that you are talking about the meat, not the animal.

Because the main noun is viande, which is feminine, the entire phrase is grammatically feminine. Therefore, you use feminine articles and agreements, such as la viande de bœuf or une bonne viande de bœuf.

💡 * J'ai acheté un kilo de viande de bœuf chez le boucher. (I bought a kilo of beef at the butcher's.)

La viande de bœuf est une excellente source de protéines. (Beef is an excellent source of protein.)

Pour cette recette, il faut de la viande de bœuf hachée. (For this recipe, you need ground beef.)

Préférez-vous la viande de bœuf ou la viande de porc ? (Do you prefer beef or pork?)

The 'fillet' or 'tenderloin' – le filet

The 'fillet' or 'tenderloin' – le filet

In French cuisine, le filet refers to the most tender cut of meat, equivalent to the 'fillet' or 'tenderloin' in English. It is a prized cut, known for being lean and succulent, and is often featured in classic dishes like filet mignon.

You'll encounter this term on menus at restaurants (au restaurant) and at the butcher shop (à la boucherie). It applies to various meats and even fish, such as filet de bœuf (beef tenderloin), filet de porc (pork tenderloin), or filet de saumon (salmon fillet).

Remember that le filet is a masculine noun. You must use masculine articles and adjectives with it, for example, un bon filet or le filet est délicieux.

Be aware that filet has other common meanings. It can also mean 'net' (like a soccer goal, le filet de but, or a fishing net, un filet de pêche) or a 'drizzle' of liquid (un filet d'huile).

Context is crucial for understanding filet. Whether you're ordering food, watching sports, or cooking, the situation will tell you if you're talking about a piece of meat, a net, or a small amount of liquid.

💡 * Pour le plat principal, je prendrai le filet de bœuf. (For the main course, I'll have the beef tenderloin.)

Le pêcheur a jeté son filet dans la rivière. (The fisherman cast his net into the river.)

Ajoute un filet d'huile d'olive sur la salade. (Add a drizzle of olive oil to the salad.)

Le ballon a fini sa course dans le filet. (The ball ended its run in the net.)

The 'ribeye steak' – l'entrecôte

In French, l'entrecôte (a feminine noun) is the name for a premium cut of beef taken from between the ribs, which corresponds to what English speakers know as the ribeye steak. It's prized for its tenderness and rich marbling, making it a favorite among meat lovers.

L'entrecôte is a cornerstone of French bistro and brasserie cuisine. You'll find it on countless menus, often as the star of the classic dish steak frites (steak and fries). It's typically pan-seared or grilled and served with a delicious sauce, such as sauce au poivre (pepper sauce) or a simple beurre maître d'hôtel (parsley and lemon butter).

When ordering l'entrecôte in a restaurant, the waiter will always ask for your preferred cuisson (doneness). The common options are: bleu (very rare), saignant (rare), à point (medium-rare), or bien cuit (well-done). Ordering it à point is a safe and popular choice that preserves its flavor and tenderness.

In short, if you're looking for a high-quality, flavorful steak in France, asking for l'entrecôte is your best bet. It's a simple, classic, and delicious part of the French culinary experience that you shouldn't miss.

💡 * Je voudrais l'entrecôte, s'il vous plaît. (I would like the ribeye steak, please.)

Quelle cuisson pour votre entrecôte ? À point. (How would you like your steak cooked? Medium-rare.)

L'entrecôte est servie avec une sauce au poivre et des frites. (The ribeye is served with a pepper sauce and fries.)

C'est la meilleure entrecôte que j'ai jamais mangée ! (This is the best ribeye I have ever eaten!)

1. The 'roast beef' – le rosbif

The French term for 'roast beef' is le rosbif. This is a clear example of a word borrowed directly from English, adopted into the French culinary vocabulary. As a masculine noun, it is always preceded by 'le' or 'un'.

In France, le rosbif refers to the specific dish of roasted beef, often a centerpiece for a Sunday meal. It can be served hot with potatoes and vegetables, or commonly served cold and thinly sliced for sandwiches (un sandwich au rosbif) or salads.

While the spelling is almost identical to its English counterpart, the pronunciation is distinctly French. The 'r' is pronounced from the back of the throat, and the word is stressed differently. You'll often find it at a boucherie (butcher shop) or a traiteur (deli/caterer).

💡 * Pour le déjeuner du dimanche, nous mangeons un rosbif avec des haricots verts. (For Sunday lunch, we eat roast beef with green beans.)

Je voudrais un sandwich au rosbif et à la moutarde, s'il vous plaît. (I would like a roast beef and mustard sandwich, please.)

Le boucher a préparé un excellent rosbif pour notre dîner. (The butcher prepared an excellent roast beef for our dinner.)

The 'sirloin steak' – le faux-filet

The “sirloin steak” – le faux-filet

Literally translating to 'false fillet,' le faux-filet is one of the most popular cuts of beef in France. It corresponds to the sirloin or strip steak and is a staple on the menu of any classic French brasserie or steakhouse.

Known for its rich, beefy flavor and satisfying chew, le faux-filet is typically grilled (grillé) or pan-fried (poêlé). It's often served with a side of frites (fries) and a classic sauce like sauce au poivre (pepper sauce) or sauce béarnaise.

When ordering, you'll be asked how you want it cooked. Key terms to know are: bleu (blue rare), saignant (rare), à point (medium-rare), and bien cuit (well-done).

💡 * Je voudrais un faux-filet à point, s'il vous plaît. (I would like a medium-rare sirloin steak, please.)

Le faux-filet de ce restaurant est toujours excellent. (The sirloin steak at this restaurant is always excellent.)

Quelle sauce recommandez-vous avec le faux-filet ? (Which sauce do you recommend with the sirloin steak?)

Il a commandé un faux-filet-frites. (He ordered a sirloin steak with fries.)

The 'beef rib' or 'prime rib' – la côte de bœuf

The phrase la côte de bœuf literally translates to "the rib of beef." It refers to a premium, thick, bone-in cut of steak known in English as prime rib, beef rib, or a bone-in ribeye steak. It is celebrated in French cuisine for its rich marbling, tenderness, and deep flavor.

In France, la côte de bœuf is not just a simple steak; it's often considered a celebratory meal or a centerpiece dish. Because of its large size, it is typically shared between two or more people and is a star item on the menu at traditional bistros and steakhouses (restaurants de grillades).

When ordering this cut in a restaurant, you will be asked for your preferred cooking temperature (la cuisson). The most common preparations are saignante (rare) or à point (medium-rare) to preserve its juicy texture. It is often served simply, perhaps with frites (fries), a green salad, and a side of Béarnaise sauce or shallot butter.

It's important not to confuse la côte de bœuf with l'entrecôte. While both come from the same rib section of the cow, l'entrecôte (literally 'between the ribs') is typically a boneless steak, whereas la côte de bœuf is the much thicker, bone-in cut.

💡 * Nous avons commandé une côte de bœuf pour deux, s'il vous plaît.

Le boucher m'a conseillé cette magnifique côte de bœuf pour notre barbecue.

Comment aimez-vous la cuisson de votre côte de bœuf ? Saignante ou à point ?

La spécialité de ce restaurant est la côte de bœuf grillée au feu de bois.

Are there other ways to say 'beef' in French?

Our list features the most common ways to say 'beef' in French, from the general term bœuf to specific cuts. But French culinary vocabulary is vast, and you'll encounter other terms, especially in regional recipes or at a traditional boucherie (butcher shop).

You can also do an online search for “les morceaux du bœuf” or “vocabulaire de la boucherie” to learn the names of specific cuts.

You'll find many specific terms for beef on a French menu. Before you order, it’s always a good idea to look up the term to know exactly what you're getting—whether it's a tender filet or a slow-cooked jarret.

Pay attention as you browse French markets, read recipes, and watch cooking shows. You'll discover a rich vocabulary that shows just how central beef is to French cuisine.

And if you’re looking for a comprehensive visual guide to French beef cuts, searching for an image of a “découpe du bœuf” is a fantastic way to see where each cut comes from.

I hope this guide has made you more confident about ordering beef in French. To finish, here’s a perfect quote from the famous gastronome Jean Anthelme Brillat-Savarin: La découverte d'un mets nouveau fait plus pour le bonheur du genre humain que la découverte d'une étoile. (The discovery of a new dish does more for human happiness than the discovery of a star.)

'9 ways to say "beef" in French'