Can goose skirt mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Onglet, cuisson saignante" when looking for goose skirt in France.

plate primal · Ireland

goose skirt

Q: What is goose skirt in France?

goose skirt is the Ireland retail name for the skirt steak, which sits on the plate primal. In France, the same cut is most often labeled Bavette overlap.

Q: What is goose skirt called in France?

Look for Bavette overlap—mapped to Skirt (skirt steak).

Q: What primal is goose skirt from?

Skirt is on the plate primal (diaphragm (inside/outside skirt varies by spec)).

In France, this cut is Bavette overlap.

Close match · Confidence 0.80

Fig. 1 · diaphragm (inside/outside skirt varies by spec) · plate primal

About this cut

Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.

Primalplate

Locationdiaphragm (inside/outside skirt varies by spec)

In FranceBavette overlap

What is this cut →Global guide →

How to order steak doneness

Ireland → France

rare	Rare	→	Saignant	48–55°C
medium rare	Medium rare	→	À point	55–60°C
medium	Medium	→	Entre à point et bien cuit	60–65°C
well done	Well done	→	Bien cuit	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“goose skirt” in Ireland maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In France, look for labels such as Bavette overlap. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.