What is the difference between French and British cuts of beef? Planned maintenance scheduled April 23, 2019 at 00:00UTC (8:00pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?What is this cut of meat? Ideas on what to make?French equivalent of brisketWhich cheaper cuts of beef are suitable for steak tartare?What is the difference between various cuts of steak?Beef Broth - What Went Wrong?Is there a difference between Kansas City strip and New York strip?Why the Australian Tomahawk steak is larger then US?What cuts are “stir fry beef” and “stewing beef”?help me identify the factors which make grass-fed beef tender or toughAs a consumer in the UK, how can I choose well marbled beef?How to fix grass finished beef that tastes like fish?Should truly fresh steak (i. e. still purple) have a smell?What qualities to look for in a cut of beef destined for “well done”?
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What is the difference between French and British cuts of beef?
Planned maintenance scheduled April 23, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?What is this cut of meat? Ideas on what to make?French equivalent of brisketWhich cheaper cuts of beef are suitable for steak tartare?What is the difference between various cuts of steak?Beef Broth - What Went Wrong?Is there a difference between Kansas City strip and New York strip?Why the Australian Tomahawk steak is larger then US?What cuts are “stir fry beef” and “stewing beef”?help me identify the factors which make grass-fed beef tender or toughAs a consumer in the UK, how can I choose well marbled beef?How to fix grass finished beef that tastes like fish?Should truly fresh steak (i. e. still purple) have a smell?What qualities to look for in a cut of beef destined for “well done”?
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What is the difference between French and British cuts of beef?
I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak?
Here is a picture of British beef cuts.
beef french-cuisine butchering english-cuisine
edited Mar 9 '17 at 17:30
Community♦
1
asked Jun 9 '13 at 7:33
marshallmarshall
171114
add a comment |
What is the difference between French and British cuts of beef?
I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak?
Here is a picture of British beef cuts.
beef french-cuisine butchering english-cuisine
edited Mar 9 '17 at 17:30
Community♦
1
asked Jun 9 '13 at 7:33
marshallmarshall
171114
add a comment |
What is the difference between French and British cuts of beef?
I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak?
Here is a picture of British beef cuts.
beef french-cuisine butchering english-cuisine
edited Mar 9 '17 at 17:30
Community♦
1
asked Jun 9 '13 at 7:33
marshallmarshall
171114
What is the difference between French and British cuts of beef?
I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte really the same as rib steak?
Here is a picture of British beef cuts.
beef french-cuisine butchering english-cuisine
beef french-cuisine butchering english-cuisine
edited Mar 9 '17 at 17:30
Community♦
1
asked Jun 9 '13 at 7:33
marshallmarshall
171114
edited Mar 9 '17 at 17:30
Community♦
1
asked Jun 9 '13 at 7:33
marshallmarshall
171114
edited Mar 9 '17 at 17:30
Community♦
1
edited Mar 9 '17 at 17:30
Community♦
1
edited Mar 9 '17 at 17:30
Community♦
1
1
asked Jun 9 '13 at 7:33
marshallmarshall
171114
asked Jun 9 '13 at 7:33
marshallmarshall
171114
asked Jun 9 '13 at 7:33
marshallmarshall
171114
171114
add a comment |
add a comment |
5 Answers
5
active
oldest
votes
The simplest way to see the difference is to compare the cut diagrams:
British
French
Images courtesy of Wikipedia
The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.
edited Mar 9 '17 at 17:30
Community♦
1
answered Jun 9 '13 at 12:42
ElendilTheTallElendilTheTall
39.9k1194160
Thank you. The top picture is missing fillet of beef it seems which is a British cut as well.
– marshall
Jun 9 '13 at 19:20
@marshall: Technically a fillet can be any boneless cut. I don't think that it is a British term, but in North America it generally refers to the tenderloin.
– Aaronut
Jun 9 '13 at 20:32
3
Obviously, the french cows go to the gym more. The british one seems to be missing the shoulder altogether. Blade, or flatiron steak?
– MandoMando
Jun 9 '13 at 22:34
1
You pay for the beef, I'll compile the dictionary!
– ElendilTheTall
Jun 10 '13 at 18:21
1
The Clod and Chuck are the shoulder cuts. Blade cuts or Farmers are part of the Chuck. Flat Iron is removed from the Clod. Just because a name you recognize isn't in the picture, doesn't mean that it isn't there.
– user29820
Dec 9 '14 at 14:30
|
show 4 more comments
Apart from the fact that French and British cuts are differently named, the hindquarters are cut at different angles, which is why British cuts tend to be a lot more tender and easy to carve than their French counterparts.
Someone commented that 'Fillet doesn't exist in British cuts'? As someone (literally) born & brought up in a butcher's shop, I've never heard such utter nonsense.
edited Sep 4 '16 at 13:56
Megha
10.2k22654
answered Dec 5 '15 at 21:14
Mike WedgeMike Wedge
411
add a comment |
The real difference is that the French feeding of their bovine for cuisine is very different than the British or American
Fillet and faux fillet, are the cuts that are not found in a normal Angus or Angus type of Bulls. It is due to their feeding
The British and/or American's prefer a layer of fat, whereas the French in their fillet have none. For example, le fillet American is scraped fillet with a blunt knife. There are other examples of the difference but this one it most obvious. Pedantically, fillet does not exist in English/American Cuts
edited Jul 25 '15 at 2:57
TFD
23.1k44085
answered Jul 23 '15 at 12:26
Cornelius VanderbiltCornelius Vanderbilt
111
add a comment |
Two things
1.The French diagram seemsfar more detailed than the English one, which lacks several cuts
2. Meat cuts are regional in both countries, but I think more in the UK
The obvious examples have already been mentioned, fillet steak is definitely an English cut,the eye of the loin. French paleron = feather or blade (regional names) Skirt is not shown (it is related to onglet). Neck is not a cut commonly sold in London, I'm not even sure what I'd ask for, I suspect it goes into anonymous stewing steak and mince
answered Jul 7 '18 at 11:29
SueSue
1
add a comment |
For me the absolute fundamental difference between British and French beef is that the French beef is not traditionally hung for anywhere near the amount of time British beef is. So regardless of cattle breeds and feeding regimes, this fundamental part of Anglo butchery is missing from our Gallic shores, hence British beef is more tender. My French cattle farming neighbor was an enthusiastic convert to British beef after I served him an imported fore rib joint and has gone on to raise several Aberdeen Angus, alas without being able to find a butcher prepared to hang the carcass, his endeavors have been fruitless.
answered 53 mins ago
PeggyPeggy
1
New contributor
Peggy is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
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5 Answers
5
active
oldest
votes
5 Answers
5
active
oldest
votes
active
oldest
votes
active
oldest
votes
The simplest way to see the difference is to compare the cut diagrams:
British
French
Images courtesy of Wikipedia
The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.
edited Mar 9 '17 at 17:30
Community♦
1
answered Jun 9 '13 at 12:42
ElendilTheTallElendilTheTall
39.9k1194160
Thank you. The top picture is missing fillet of beef it seems which is a British cut as well.
– marshall
Jun 9 '13 at 19:20
@marshall: Technically a fillet can be any boneless cut. I don't think that it is a British term, but in North America it generally refers to the tenderloin.
– Aaronut
Jun 9 '13 at 20:32
3
Obviously, the french cows go to the gym more. The british one seems to be missing the shoulder altogether. Blade, or flatiron steak?
– MandoMando
Jun 9 '13 at 22:34
1
You pay for the beef, I'll compile the dictionary!
– ElendilTheTall
Jun 10 '13 at 18:21
1
The Clod and Chuck are the shoulder cuts. Blade cuts or Farmers are part of the Chuck. Flat Iron is removed from the Clod. Just because a name you recognize isn't in the picture, doesn't mean that it isn't there.
– user29820
Dec 9 '14 at 14:30
|
show 4 more comments
The simplest way to see the difference is to compare the cut diagrams:
British
French
Images courtesy of Wikipedia
The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.
edited Mar 9 '17 at 17:30
Community♦
1
answered Jun 9 '13 at 12:42
ElendilTheTallElendilTheTall
39.9k1194160
Thank you. The top picture is missing fillet of beef it seems which is a British cut as well.
– marshall
Jun 9 '13 at 19:20
@marshall: Technically a fillet can be any boneless cut. I don't think that it is a British term, but in North America it generally refers to the tenderloin.
– Aaronut
Jun 9 '13 at 20:32
3
Obviously, the french cows go to the gym more. The british one seems to be missing the shoulder altogether. Blade, or flatiron steak?
– MandoMando
Jun 9 '13 at 22:34
1
You pay for the beef, I'll compile the dictionary!
– ElendilTheTall
Jun 10 '13 at 18:21
1
The Clod and Chuck are the shoulder cuts. Blade cuts or Farmers are part of the Chuck. Flat Iron is removed from the Clod. Just because a name you recognize isn't in the picture, doesn't mean that it isn't there.
– user29820
Dec 9 '14 at 14:30
|
show 4 more comments
The simplest way to see the difference is to compare the cut diagrams:
British
French
Images courtesy of Wikipedia
The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.
edited Mar 9 '17 at 17:30
Community♦
1
answered Jun 9 '13 at 12:42
ElendilTheTallElendilTheTall
39.9k1194160
The simplest way to see the difference is to compare the cut diagrams:
British
French
Images courtesy of Wikipedia
The main difference is in how certain areas are sub-divided. We can see that faux-filet is part of the British sirloin, and entrecote is partly forerib and partly sirloin.
edited Mar 9 '17 at 17:30
Community♦
1
answered Jun 9 '13 at 12:42
ElendilTheTallElendilTheTall
39.9k1194160
edited Mar 9 '17 at 17:30
Community♦
1
edited Mar 9 '17 at 17:30
Community♦
1
edited Mar 9 '17 at 17:30
Community♦
1
1
answered Jun 9 '13 at 12:42
ElendilTheTallElendilTheTall
39.9k1194160
answered Jun 9 '13 at 12:42
ElendilTheTallElendilTheTall
39.9k1194160
answered Jun 9 '13 at 12:42
ElendilTheTallElendilTheTall
39.9k1194160
39.9k1194160
Thank you. The top picture is missing fillet of beef it seems which is a British cut as well.
– marshall
Jun 9 '13 at 19:20
@marshall: Technically a fillet can be any boneless cut. I don't think that it is a British term, but in North America it generally refers to the tenderloin.
– Aaronut
Jun 9 '13 at 20:32
3
Obviously, the french cows go to the gym more. The british one seems to be missing the shoulder altogether. Blade, or flatiron steak?
– MandoMando
Jun 9 '13 at 22:34
1
You pay for the beef, I'll compile the dictionary!
– ElendilTheTall
Jun 10 '13 at 18:21
1
The Clod and Chuck are the shoulder cuts. Blade cuts or Farmers are part of the Chuck. Flat Iron is removed from the Clod. Just because a name you recognize isn't in the picture, doesn't mean that it isn't there.
– user29820
Dec 9 '14 at 14:30
|
show 4 more comments
Thank you. The top picture is missing fillet of beef it seems which is a British cut as well.
– marshall
Jun 9 '13 at 19:20
@marshall: Technically a fillet can be any boneless cut. I don't think that it is a British term, but in North America it generally refers to the tenderloin.
– Aaronut
Jun 9 '13 at 20:32
3
Obviously, the french cows go to the gym more. The british one seems to be missing the shoulder altogether. Blade, or flatiron steak?
– MandoMando
Jun 9 '13 at 22:34
1
You pay for the beef, I'll compile the dictionary!
– ElendilTheTall
Jun 10 '13 at 18:21
1
The Clod and Chuck are the shoulder cuts. Blade cuts or Farmers are part of the Chuck. Flat Iron is removed from the Clod. Just because a name you recognize isn't in the picture, doesn't mean that it isn't there.
– user29820
Dec 9 '14 at 14:30
Thank you. The top picture is missing fillet of beef it seems which is a British cut as well.
– marshall
Jun 9 '13 at 19:20
Thank you. The top picture is missing fillet of beef it seems which is a British cut as well.
– marshall
Jun 9 '13 at 19:20
@marshall: Technically a fillet can be any boneless cut. I don't think that it is a British term, but in North America it generally refers to the tenderloin.
– Aaronut
Jun 9 '13 at 20:32
@marshall: Technically a fillet can be any boneless cut. I don't think that it is a British term, but in North America it generally refers to the tenderloin.
– Aaronut
Jun 9 '13 at 20:32
3
3
Obviously, the french cows go to the gym more. The british one seems to be missing the shoulder altogether. Blade, or flatiron steak?
– MandoMando
Jun 9 '13 at 22:34
Obviously, the french cows go to the gym more. The british one seems to be missing the shoulder altogether. Blade, or flatiron steak?
– MandoMando
Jun 9 '13 at 22:34
1
1
You pay for the beef, I'll compile the dictionary!
– ElendilTheTall
Jun 10 '13 at 18:21
You pay for the beef, I'll compile the dictionary!
– ElendilTheTall
Jun 10 '13 at 18:21
1
1
The Clod and Chuck are the shoulder cuts. Blade cuts or Farmers are part of the Chuck. Flat Iron is removed from the Clod. Just because a name you recognize isn't in the picture, doesn't mean that it isn't there.
– user29820
Dec 9 '14 at 14:30
The Clod and Chuck are the shoulder cuts. Blade cuts or Farmers are part of the Chuck. Flat Iron is removed from the Clod. Just because a name you recognize isn't in the picture, doesn't mean that it isn't there.
– user29820
Dec 9 '14 at 14:30
|
show 4 more comments
Apart from the fact that French and British cuts are differently named, the hindquarters are cut at different angles, which is why British cuts tend to be a lot more tender and easy to carve than their French counterparts.
Someone commented that 'Fillet doesn't exist in British cuts'? As someone (literally) born & brought up in a butcher's shop, I've never heard such utter nonsense.
edited Sep 4 '16 at 13:56
Megha
10.2k22654
answered Dec 5 '15 at 21:14
Mike WedgeMike Wedge
411
add a comment |
Apart from the fact that French and British cuts are differently named, the hindquarters are cut at different angles, which is why British cuts tend to be a lot more tender and easy to carve than their French counterparts.
Someone commented that 'Fillet doesn't exist in British cuts'? As someone (literally) born & brought up in a butcher's shop, I've never heard such utter nonsense.
edited Sep 4 '16 at 13:56
Megha
10.2k22654
answered Dec 5 '15 at 21:14
Mike WedgeMike Wedge
411
add a comment |
Apart from the fact that French and British cuts are differently named, the hindquarters are cut at different angles, which is why British cuts tend to be a lot more tender and easy to carve than their French counterparts.
Someone commented that 'Fillet doesn't exist in British cuts'? As someone (literally) born & brought up in a butcher's shop, I've never heard such utter nonsense.
edited Sep 4 '16 at 13:56
Megha
10.2k22654
answered Dec 5 '15 at 21:14
Mike WedgeMike Wedge
411
Apart from the fact that French and British cuts are differently named, the hindquarters are cut at different angles, which is why British cuts tend to be a lot more tender and easy to carve than their French counterparts.
Someone commented that 'Fillet doesn't exist in British cuts'? As someone (literally) born & brought up in a butcher's shop, I've never heard such utter nonsense.
edited Sep 4 '16 at 13:56
Megha
10.2k22654
answered Dec 5 '15 at 21:14
Mike WedgeMike Wedge
411
edited Sep 4 '16 at 13:56
Megha
10.2k22654
edited Sep 4 '16 at 13:56
Megha
10.2k22654
edited Sep 4 '16 at 13:56
Megha
10.2k22654
10.2k22654
answered Dec 5 '15 at 21:14
Mike WedgeMike Wedge
411
answered Dec 5 '15 at 21:14
Mike WedgeMike Wedge
411
answered Dec 5 '15 at 21:14
Mike WedgeMike Wedge
411
411
add a comment |
add a comment |
The real difference is that the French feeding of their bovine for cuisine is very different than the British or American
Fillet and faux fillet, are the cuts that are not found in a normal Angus or Angus type of Bulls. It is due to their feeding
The British and/or American's prefer a layer of fat, whereas the French in their fillet have none. For example, le fillet American is scraped fillet with a blunt knife. There are other examples of the difference but this one it most obvious. Pedantically, fillet does not exist in English/American Cuts
edited Jul 25 '15 at 2:57
TFD
23.1k44085
answered Jul 23 '15 at 12:26
Cornelius VanderbiltCornelius Vanderbilt
111
add a comment |
The real difference is that the French feeding of their bovine for cuisine is very different than the British or American
Fillet and faux fillet, are the cuts that are not found in a normal Angus or Angus type of Bulls. It is due to their feeding
The British and/or American's prefer a layer of fat, whereas the French in their fillet have none. For example, le fillet American is scraped fillet with a blunt knife. There are other examples of the difference but this one it most obvious. Pedantically, fillet does not exist in English/American Cuts
edited Jul 25 '15 at 2:57
TFD
23.1k44085
answered Jul 23 '15 at 12:26
Cornelius VanderbiltCornelius Vanderbilt
111
add a comment |
The real difference is that the French feeding of their bovine for cuisine is very different than the British or American
Fillet and faux fillet, are the cuts that are not found in a normal Angus or Angus type of Bulls. It is due to their feeding
The British and/or American's prefer a layer of fat, whereas the French in their fillet have none. For example, le fillet American is scraped fillet with a blunt knife. There are other examples of the difference but this one it most obvious. Pedantically, fillet does not exist in English/American Cuts
edited Jul 25 '15 at 2:57
TFD
23.1k44085
answered Jul 23 '15 at 12:26
Cornelius VanderbiltCornelius Vanderbilt
111
The real difference is that the French feeding of their bovine for cuisine is very different than the British or American
Fillet and faux fillet, are the cuts that are not found in a normal Angus or Angus type of Bulls. It is due to their feeding
The British and/or American's prefer a layer of fat, whereas the French in their fillet have none. For example, le fillet American is scraped fillet with a blunt knife. There are other examples of the difference but this one it most obvious. Pedantically, fillet does not exist in English/American Cuts
edited Jul 25 '15 at 2:57
TFD
23.1k44085
answered Jul 23 '15 at 12:26
Cornelius VanderbiltCornelius Vanderbilt
111
edited Jul 25 '15 at 2:57
TFD
23.1k44085
edited Jul 25 '15 at 2:57
TFD
23.1k44085
edited Jul 25 '15 at 2:57
TFD
23.1k44085
23.1k44085
answered Jul 23 '15 at 12:26
Cornelius VanderbiltCornelius Vanderbilt
111
answered Jul 23 '15 at 12:26
Cornelius VanderbiltCornelius Vanderbilt
111
answered Jul 23 '15 at 12:26
Cornelius VanderbiltCornelius Vanderbilt
111
111
add a comment |
add a comment |
Two things
1.The French diagram seemsfar more detailed than the English one, which lacks several cuts
2. Meat cuts are regional in both countries, but I think more in the UK
The obvious examples have already been mentioned, fillet steak is definitely an English cut,the eye of the loin. French paleron = feather or blade (regional names) Skirt is not shown (it is related to onglet). Neck is not a cut commonly sold in London, I'm not even sure what I'd ask for, I suspect it goes into anonymous stewing steak and mince
answered Jul 7 '18 at 11:29
SueSue
1
add a comment |
Two things
1.The French diagram seemsfar more detailed than the English one, which lacks several cuts
2. Meat cuts are regional in both countries, but I think more in the UK
The obvious examples have already been mentioned, fillet steak is definitely an English cut,the eye of the loin. French paleron = feather or blade (regional names) Skirt is not shown (it is related to onglet). Neck is not a cut commonly sold in London, I'm not even sure what I'd ask for, I suspect it goes into anonymous stewing steak and mince
answered Jul 7 '18 at 11:29
SueSue
1
add a comment |
Two things
1.The French diagram seemsfar more detailed than the English one, which lacks several cuts
2. Meat cuts are regional in both countries, but I think more in the UK
The obvious examples have already been mentioned, fillet steak is definitely an English cut,the eye of the loin. French paleron = feather or blade (regional names) Skirt is not shown (it is related to onglet). Neck is not a cut commonly sold in London, I'm not even sure what I'd ask for, I suspect it goes into anonymous stewing steak and mince
answered Jul 7 '18 at 11:29
SueSue
1
Two things
1.The French diagram seemsfar more detailed than the English one, which lacks several cuts
2. Meat cuts are regional in both countries, but I think more in the UK
The obvious examples have already been mentioned, fillet steak is definitely an English cut,the eye of the loin. French paleron = feather or blade (regional names) Skirt is not shown (it is related to onglet). Neck is not a cut commonly sold in London, I'm not even sure what I'd ask for, I suspect it goes into anonymous stewing steak and mince
answered Jul 7 '18 at 11:29
SueSue
1
answered Jul 7 '18 at 11:29
SueSue
1
answered Jul 7 '18 at 11:29
SueSue
1
answered Jul 7 '18 at 11:29
SueSue
1
1
add a comment |
add a comment |
For me the absolute fundamental difference between British and French beef is that the French beef is not traditionally hung for anywhere near the amount of time British beef is. So regardless of cattle breeds and feeding regimes, this fundamental part of Anglo butchery is missing from our Gallic shores, hence British beef is more tender. My French cattle farming neighbor was an enthusiastic convert to British beef after I served him an imported fore rib joint and has gone on to raise several Aberdeen Angus, alas without being able to find a butcher prepared to hang the carcass, his endeavors have been fruitless.
answered 53 mins ago
PeggyPeggy
1
New contributor
Peggy is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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For me the absolute fundamental difference between British and French beef is that the French beef is not traditionally hung for anywhere near the amount of time British beef is. So regardless of cattle breeds and feeding regimes, this fundamental part of Anglo butchery is missing from our Gallic shores, hence British beef is more tender. My French cattle farming neighbor was an enthusiastic convert to British beef after I served him an imported fore rib joint and has gone on to raise several Aberdeen Angus, alas without being able to find a butcher prepared to hang the carcass, his endeavors have been fruitless.
answered 53 mins ago
PeggyPeggy
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For me the absolute fundamental difference between British and French beef is that the French beef is not traditionally hung for anywhere near the amount of time British beef is. So regardless of cattle breeds and feeding regimes, this fundamental part of Anglo butchery is missing from our Gallic shores, hence British beef is more tender. My French cattle farming neighbor was an enthusiastic convert to British beef after I served him an imported fore rib joint and has gone on to raise several Aberdeen Angus, alas without being able to find a butcher prepared to hang the carcass, his endeavors have been fruitless.
answered 53 mins ago
PeggyPeggy
1
New contributor
Peggy is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
For me the absolute fundamental difference between British and French beef is that the French beef is not traditionally hung for anywhere near the amount of time British beef is. So regardless of cattle breeds and feeding regimes, this fundamental part of Anglo butchery is missing from our Gallic shores, hence British beef is more tender. My French cattle farming neighbor was an enthusiastic convert to British beef after I served him an imported fore rib joint and has gone on to raise several Aberdeen Angus, alas without being able to find a butcher prepared to hang the carcass, his endeavors have been fruitless.
answered 53 mins ago
PeggyPeggy
1
New contributor
Peggy is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 53 mins ago
PeggyPeggy
1
New contributor
Peggy is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 53 mins ago
PeggyPeggy
1
answered 53 mins ago
PeggyPeggy
1
1
New contributor
Peggy is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
Peggy is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Peggy is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
add a comment |
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